How To Make Vegetarian Instant Pot Black Bean Soup
A hearty soup packed with protein and fiber, perfect for a healthy vegetarian meal.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 2 cans (14 oz each) black beans, drained and rinsed
- 4 cups vegetable broth
- 2 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- Optional toppings: sour cream, shredded cheese, chopped cilantro
Instructions
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Set Instant Pot to saute mode and add olive oil.
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Add onion and garlic and saute until softened.
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Add bell pepper, tomatoes, black beans, vegetable broth, cumin, chili powder, and cayenne pepper. Stir to combine.
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Close and lock the lid, making sure the steam release valve is closed.
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Set Instant Pot to manual high pressure for 15 minutes.
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When cooking is complete, allow pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
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Use an immersion blender or transfer soup to a blender and blend until smooth.
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Season with salt and pepper, to taste.
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Serve hot with optional toppings, if desired.
Nutrition
- Calories : 250kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1322mg
- Total Carbohydrates : 41g
- Dietary Fiber : 11g
- Sugar : 6g
- Protein : 12g
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