If you’re a long-term follower of my instagram page, then you’re aware of the vegan fast that I completed the beginning of 2023 year for my weight loss journey. During this time, I developed multiple vegan recipes including this instant pot bean soup recipe. I would say, I was a bit nervous because I’ve never been strictly vegan, but I accepted the challenge.
I created this instant pot recipe because I wanted something quick and easily accessible since I had a huge load as I juggled with working, fitness, and vegan eating. The only other option I had was to eat Chipotle everyday and I refused to pay $10 every single day. Furthermore, I believe the hardest issue was trying to research what was considered vegan AND without processed sugars. This prompted me to think about what vegan foods had I eaten that I could replicate.
As I was brainstorming, I remembered I had this amazing black bean soup in Wyndwood Miami Arts district. I just knew I could create the same bean soup recipe and make it vegan! Now this instant pot soup is not only vegan, but a great recipe to share with others who may fast throughout the year.
Why you’ll love this delicious soup:
- Hearty soup that is filled with nutrients and great flavor
- Pressure cooking from the instant pot allows you to multitask and not stand over a hot stove.
- Can be served with a nice slice of toasted sourdough crusty bread
- Cooking time in the instant pot is faster than the slow cooker or crockpot.
- Great option for my vegan individuals
Possible cooking alternatives to this recipe:
- If you would like to add meat, you can cook with a leftover ham bone or opt to use chicken broth.
- A slow cooker or stove top can be used for this recipe, however it will take a bit of a long time to achieve tender beans.
Common Questions:
1. How do I store the leftovers?
- A great way to store the leftover bean soup is to place the remaining contents into an airtight container and store in the refrigerator for up to 3 days.
2. Are there any other electric pressure cooker equipments that can be used?
- Ninja and Breville pressure cookers are similar to the instant pot and serve as great alternatives. However, you will need to read the recommended cook time for beans from the instructions manual.
3. Is the quick soak method required for this recipe?
- It is not required, but it can be implemented for this recipe. It is possible that the pre-soaked beans may reduce cooking time.
4. Is it possible to use a different type of beans?
- Although, this recipe was only tested with black beans, alternatives to this bean include:
- White Beans
- Cannellini Beans
- Navy Beans
Simple Ingredients for instant pot bean soup:
- Dry beans – Black beans
- Red peppers
- Diced onions (white or yellow onions)
- Minced garlic (use fresh garlic, not pre-canned)
- Jalapeño, finely chopped, seeds included if you’re about the spicy life
- Bay leaf
- Kosher salt
- Chili powder
- Oregano
- Black pepper
- Vegetable broth + water
All ingredients can be purchased from your local grocery store.
Brief Instructions for instant pot bean soup:
- Rinse to clean dried beans before cooking beans.
- Prep all your vegetables and seasonings and place them inside the instant pot
- Add your vegetable broth and a cup of water
- Set your instant pot to “Beans/Chili” for 30 minutes. You will hear the pressure release from the instant pot as you work.
- Periodically check on your soup by opening the lid to taste.
- Once tasted, adjust salt content or seasonings as needed and add remaining cup of water.
- Close lid and continue to cook.
- Once beans are tender, remove the bay leaves.
- Using a spoon or potato masher, mash beans for a more soup-like texture.
Please review recipe card below for specific instructions.
If you enjoyed this new recipe, check out my other vegetarian options:
Instant Pot Bean Soup
This instant pot vegan bean soup is versatile for a hearty meal or to add this recipe for upcoming fast.
Ingredients
- 1- 1/2 cup of dry beans - Black beans
- 1/4 cup of red peppers
- 1/2 cup of diced onions (white or yellow onions)
- 5-6 cloves of minced garlic (use fresh garlic, not pre-canned)
- 1 and 1/2 jalapeño, finely chopped ( see note)
- Bay leaf
- 2 teaspoons of kosher salt
- 1 teaspoon of chili powder
- 1 teaspoon of oregano
- 1/2 teaspoon of black pepper
- 5 cups of vegetable broth
- 2 cups of water (1 cup used for later)
Instructions
- Before cooking beans, rinse beans to clean.
- Prep all your vegetables by dicing your onions, red peppers and jalapeños. Mince your garlic cloves as well.
- Place all vegetables, seasonings, and dried beans inside the instant pot. If you plan on garnishing your soup, leave a few raw vegetables to the side.
- Add your all your vegetable broth and a cup of water
- Set your instant pot to "Beans/Chili" for 30 minutes.
- Periodically check on your soup by opening the lid to taste. Do not be alarmed when your hear the natural release from the instant pot. This just means it is cooking throughly at a high pressure.
- Once tasted, adjust salt content or seasonings as needed and add remaining cup of water. Make sure to stir bottom of the pot so no beans, vegetables, or seasonings stick.
- Close lid and continue to cook until you achieve tender beans.
- Once done, remove the bay leaves and garnish with red peppers, onions, etc.
Notes
- Note 1: Omit the jalapeno seeds if you would like to reduce the spicy heat.
- Note 2: If you feel as though your beans are still hard after cook time, cook for an additional 15 minutes and add 1-2 cups of water.
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 132Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1606mgCarbohydrates: 26gFiber: 7gSugar: 6gProtein: 7g