Vegan Black Bean Soup Instant Pot Or Stovetop Recipes

VEGAN BLACK BEAN SOUP (INSTANT POT)

Steps:

• Finely chop onion, celery, and bell pepper and add to Instant Pot. Saute veggies using SAUTE MODE using a splash of water or veggie broth to prevent sticking.
• Stir in garlic & spices and simmer just until they become aromatic. About 15-20 seconds.
• Press KEEP WARM to stop the saute mode and remove the heat.
• Slowly add the vegetable broth and water and stir well.
• Rinse 2 cups of dried black beans, removing any debris, and add to pot. Stir to mix.
• Pour the Rotel tomatoes into the CENTER of the soup and DO NOT STIR.
• Attach lid, make sure vent is set to SEALING, and set timer for MANUAL MODE for 30 minutes.
• Allow to naturally vent for 10 minutes before CAREFULLY releasing whatever steam is left (I use a wooden spoon handle)
• Remove 2 cups of the beans & veggies and blend until smooth. Add back into the soup and stir.
• Garnish with chopped green onion, cilantro, salsa, lime wedges, or even my Green Chile Sour Cream if desired.

VEGAN BLACK BEAN SOUP (INSTANT POT OR STOVETOP)

Steps:

• Pick over the beans and remove any small stones or other stray matter. Give the beans a quick rinse in a sieve.
• Place all ingredients into a large pot or a 6- or 8-quart Instant Pot.
• Stovetop: Bring to a boil, then cover, reduce heat, and simmer until beans are tender, about 90 minutes.
• Instant Pot: Position the lid and set vent to sealing. Cook on manual, high pressure, for 60 minutes. The pot will take a while to come up to pressure before the countdown begins. Carefully perform a manual pressure release, and then open the lid.
• Let the soup cool off for a few minutes.
• Puree the soup halfway or more with an immersion blender, or transfer half the soup to a regular blender and carefully puree it. Stir together the whole and pureed portions.
• Ladle into bowls to serve.

VEGAN BLACK BEAN SOUP

Steps:

• Soak the black beans if you haven't already while you prep ingredients and start cooking.
• Start the IP on saute. Add oil, onion, garlic, and a pinch of salt and cook until translucent. Deglaze with broth if needed. Add the spices and salt and mix in.
• Add tomato and mix in and cook for a minute.
• Add the drained beans and water/broth and mix really well to pick up any stuck bits.
• Close the lid. Pressure cook for 35 mins. (40 mins if you didn't soak the beans overnight)
• Pressure cook for another 10 mins if the beans are not done to preference.
• Add lime juice, taste and adjust salt and flavor. Blend 2 cups of the soup and mix it in. Bring to a boil and serve.
• Store: Refrigerate up-to 4 days

INSTANT POT® SPICY BLACK BEAN SOUP (VEGAN)

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
• Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unlock and remove the lid. Use a stick blender to blend beans until thick and creamy. Season with garlic salt. Serve with pico de gallo, red bell pepper slices, and lime wedges.

EASY INSTANT POT VEGAN BLACK BEAN SOUP RECIPE

Steps:

• Prep and chop all the produce. Check the beans, for any small rocks or debris.
• Set out a 6-quart Instant Pot. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Set on SAUTE and cook the aromatics for 3-5 minutes to soften.
• Add in the cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.
• Lock the lid into place and set the IP on PRESSURE COOK HIGH for 40 minutes.
• Once the timer goes off, perform a natural release and let the pot rest for 15-20 minutes. Once the steam valve button drops, it is safe to open the pot.
• Stir the soup. If it seems very thick add another ½ - 1 cup of broth. Stir in the lime juice. Taste, then salt and pepper as needed.
• Serve warm, with your favorite soup toppings.

PRESSURE COOKER BLACK BEAN SOUP

Steps:

• In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
• Add the water, beans, chorizo, garlic and bay leaves.
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
• Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
• Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
• Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.