Instant Pot Vegan Black Bean Soup
Try this Instant Pot Vegan Black Bean Soup recipe, or contribute your own.
Try this Instant Pot Vegan Black Bean Soup recipe, or contribute your own.
- 2 tbsp chili powder
- 1 cup celery diced
- 1 tbsp cumin
- 1 tbsp extra virgin olive oil
- 1 cup carrots diced
- 1 large onion diced
- 1/2 cup cilantro chopped
- 2 cups vegetable broth
- 1 tbsp minced garlic
- 1 tsp sea salt
- pinch of black pepper
- 2 cups frozen organic corn
- 2 cups cooked black beans
- 1 14.5 oz can organic diced tomatoes
- Carbohydrate 162.128496287808 g
- Cholesterol 0 mg
- Fat 11.7284443836328 g
- Fiber 52.1378084428106 g
- Protein 46.7149984110476 g
- Saturated Fat 2.04248069762662 g
- Serving Size 1 1 recipe (1457g)
- Sodium 3114.34852657552 mg
- Sugar 109.990687844997 g
- Trans Fat 1.25941320578377 g
- Calories 902 calories
Step-by-step
- Preheat your Instant Pot using the SAUTE function. When the display panel reads HOT add oil, onion, celery, and carrots. Sauté for 3-5 minutes.
- Add all remaining ingredients, except for the cilantro, and put the lid on the pot. Make sure the vent valve is in the SEALING position.
- Press CANCEL on the display panel. Select the MANUAL/PRESSURE COOK function and use the +/- buttons to set the pot for 10 minutes.
- When the time is up quickly vent the pressure by moving the vent valve to the VENTING position.
- Stir in cilantro.
- Enjoy!
Instant Pot Vegan Black Bean Soup: My Weeknight Go-To
As a working mom of two, time is my most precious commodity. Dinner prep often feels like a race against the clock, a frantic scramble between school pick-ups, homework help, and the ever-present mountain of laundry. I need meals that are quick, healthy, and satisfying – and that's where this Instant Pot Vegan Black Bean Soup comes in. This recipe has become a staple in our household, a lifesaver on those crazy weeknights when even thinking about chopping vegetables feels like a Herculean task.
The beauty of this soup lies not only in its speed but also in its versatility. I often adapt it based on what's in my pantry. Sometimes I add a diced bell pepper for extra color and sweetness, other times I swap the corn for some leftover quinoa or rice. The possibilities are endless! And the best part? The whole family loves it. Even my picky eaters, who usually turn up their noses at anything remotely "healthy," gobble this soup down without complaint. It's hearty, flavorful, and packed with protein and fiber, leaving everyone feeling full and energized, ready to tackle homework or bedtime stories.
What makes this soup truly exceptional is its simplicity. The Instant Pot does most of the work for you! Just throw everything in, set the timer, and let the magic happen. While the soup simmers away, I can focus on other tasks – catching up on emails, helping with homework, or even sneaking in a few minutes of much-needed self-care. No more hours spent slaving over a hot stove; just a delicious, wholesome meal ready in minutes. This recipe is a testament to the power of efficient cooking and the joy of a simple, satisfying dinner.
Beyond the Weeknight: This soup is also perfect for meal prepping. I often make a large batch on the weekend and store it in individual containers for quick and easy lunches throughout the week. It's equally delicious hot or cold, making it a versatile option for any time of day. The hearty black beans and vibrant vegetables provide sustained energy, keeping me feeling full and focused throughout my busy workday.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for an extra kick.
- Creamy texture: Blend a portion of the soup for a creamier consistency.
- Add some greens: Stir in a handful of chopped spinach or kale during the last few minutes of cooking.
- Garnish generously: Top with a dollop of vegan sour cream or a sprinkle of fresh cilantro for added flavor and visual appeal.
- Make it your own: Feel free to experiment with different vegetables, beans, or spices to create your own unique version of this delicious soup.
This Instant Pot Vegan Black Bean Soup is more than just a recipe; it's a testament to the power of efficient cooking and the joy of a simple, satisfying meal. It's a recipe that allows me to nourish my family without sacrificing my precious time. And in the whirlwind of motherhood and work, that's a luxury I truly appreciate.
