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Instant Pot Spicy Black Bean Soup (Vegan)
Instant Pot Spicy Black Bean Soup (Vegan)
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Flavorful vegan Instant Pot black bean soup with Hatch chile peppers and pico de gallo garnish.
Ingredients:
  • 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:
  • Preheat a multi-functional pressure cooker like the Instant Pot on the Sauté setting. Heat oil until shimmering, then sauté onion and yellow pepper until soft and translucent, approximately 5 minutes.
  • Enhance the flavors with garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Sauté for about 1 minute until aromatic. Stir in the broth, beans, and chile peppers. Seal the pot tightly, and choose high pressure setting following the manufacturer's guide. Set the timer for 40 minutes, then wait for the pressure to build for 10 to 15 minutes.
  • Follow the manufacturer's instructions for natural pressure release for 25 minutes, then unlock and remove the lid.
  • Blend the beans using a stick blender until they reach a thick and creamy consistency. Then, season them with garlic salt for a flavorful finish.
  • Serve the dish topped with pico de gallo, red bell pepper slices, and lime wedges.

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