Vegan Instant-Pot Black Bean Soup

Black beans are high are packed full fiber, potassium, folate, and vitamin B6. They’re also cholesterol-free which means heart-healthy goodness. They’re also loaded with vitamin C and iron. I enjoy using black beans as a substitute for taco filling or adding it to my taco salads. It’s a heart, budget-friendly food, that’s good for your health. This black bean soup is an easy meal that you can that you throw together in a hurry. It’s full of flavor and is great to have with a sandwich.

Vegan Instant-Pot Black Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 large diced onion
• 1 bell pepper, diced (any color)
• 2 jalapeños with the ribs and seeds removed, diced
• 2 large cloves garlic or 4 small, minced
• 1 can of Rotel
• 2 cans of black beans, drained and rinsed
• 4 cups of vegetable broth
• 3 teaspoons of cumin
• 1 bay leaf
• 2 teaspoons of sea salt
• 2 teaspoons of paprika
• pinch of cayenne pepper
• Optional: a handful of chopped cilantro

Instructions 

1. Set your Instant Pot to sauté and add olive oil, onion, garlic, bell pepper, and jalapeños. Then cook until tender and spices.
2. After that, add Rotel, black beans, bay leaf, and vegetable broth. Stir until combined.
3. Next, close and lock the lid and seal the steam valve. Then set to pressure cook on high for 30 minutes.
4. Once the soup is done cooking. Let the pressure release naturally before removing the lid.
5. Lastly, stir soup, remove the bay leaf, and cilantro if using. Then serve with any topping you’d like.

Notes: 

• Topping ideas: sliced avocados, cilantro, non-dairy sour cream, or sliced jalapeños.
• This soup has a bit of a kick to it. So if you tone it down, replace the can of Rotel with fired roasted tomatoes and omit the cayenne pepper.
• If you’d like your soup to be thicker soup, reduce the amount of vegetable broth to 2 cups.

Related post: Vegan Enchiladas

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