Instant Pot Spicy Black Bean Soup Vegan Food

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 BLACK BEAN SOUP

Steps:

• In Instant Pot, add black beans, onion, tomato sauce, chili powder, cumin, paprika, salt, cayenne pepper and broth. No need to stir.
• Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 30 minutes.
• After Instant Pot has finished cooking, let Instant Pot black bean soup stand for 10 minutes or so and then turn the valve to Venting. This way you will avoid black countertop hot mess.
• If you like thick hearty soup, puree with an immersion blender until desired thickness (video shows soup not pureed). Or leave it as is if you like broth based with chunks soup.
• Serve hot with your favorite toppings.

INSTANT POT BLACK BEAN SOUP

Steps:

• Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
• Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.

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.

15 BEAN SOUP IN THE INSTANT POT

Steps:

• Start a pot of 10 cups of water to boil (using hot water will make the Instant Pot come up to pressure faster).
• Chop onions and carrot, mince garlic.
• Turn the Instant Pot on Saute, add the olive oil and heat until warm, then add onions and carrots and cook until the onions start to turn translucent, then add garlic and cook a minute longer.
• Add the ham bone, the beans from a package of 15 bean soup (not seasoning packet), and 10 cups of the hot water, or enough to fill the pot only to the max line.
• Set the Instant Pot on Beans/Soup setting for 30 minutes.
• After the timer goes off, turn the pot off for 10 minutes, then do a quick release of the pressure and take the lid off.
• Remove the hambone and discard, or pick some of the meat off and add to the soup if you'd like.
• Add the lemon juice, tomato soup and all of the seasonings, turn the pot on saute and cook for about 30 minutes to let the flavors meld.
• Serve with corn bread.