Instant Pot Spicy Black Bean Soup (Vegan)
Recipe by bdweld from allrecipes.com
Dinner 2 Hr. 45 Mins.
Ingredients
8
8 servings
- •2 tablespoons olive oil
- •1 medium white onion, chopped
- •1 yellow bell pepper, diced
- •5 cloves garlic, crushed
- •4 teaspoons chili powder
- •1.5 teaspoons ground cumin
- •1.5 teaspoons dried oregano
- •0.5 teaspoon salt
- •0.5 teaspoon freshly ground black pepper
- •0.25 teaspoon chipotle pepper powder
- •6 cups vegetable broth
- •1 pound dry black beans
- •1 (4 ounce) can chopped Hatch chile peppers, undrained
- •1 pinch garlic salt, or to taste
- •1 cup pico de gallo
- •1 red bell pepper, sliced
- •1 lime, cut into wedges
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté 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. Cook and stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to the 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.
- Ladle into bowls and serve with pico de gallo, red bell pepper slices, and lime wedges.
Nutritional Facts
Per 8 servings
- Calories: 280
- Carbohydrate: 45g
- Fat: 5g
- Fiber: 11g
- Protein: 14g
- Sugar: 6g
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