Instant Pot Spicy Black Bean Soup (Vegan)

This vegan Instant Pot black bean soup is full of flavor and spice with robust seasonings, Hatch chile peppers, and a generous garnish of pico de gallo.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 280 Calories

Ingredients

• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 lime, cut into wedges
• 4 teaspoons chili powder
• 1 yellow bell pepper, diced
• 1 pinch garlic salt, or to taste
• 6 cups vegetable broth
• 5 cloves garlic, crushed
• 1 medium white onion, chopped
• 1 pound dry black beans
• 1 cup pico de gallo
• 1 (4 ounce) can chopped Hatch chile peppers, undrained
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon salt
• 1.5 teaspoons ground cumin
• 1.5 teaspoons dried oregano
• 0.25 teaspoon chipotle pepper powder

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Release pressure using the natural-release method according to the manufacturer's instructions, about 25 minutes. Unlock and remove the lid.

Step 4

Use a stick blender to blend beans until thick and creamy. Season with garlic salt.

Step 5

Ladle into bowls and serve with pico de gallo, red bell pepper slices, and lime wedges.