Empty My Fridge
Instant Pot Vegan Black Bean Soup
Ingredients
- Black bean1 cup
- Oil1 tsp
- Onion½
- Garlic3 cloves
- Cumin · ground1 tsp
- Black pepper¼ tsp
- Smoked paprika¾ tsp
- Oregano1 tsp
- Bay leaf2
- Chili powder blend or 1/2 tsp chipotle pepper or both1 tsp
- Salt¾–1 tsp
- Tomato · diced15 oz
- Water/broth mixture2 ½ cups
- Lime
- Cilantro
Instructions
- Soak the black beans beforehand if you have not already, and start prepping the other ingredients.
- Set the Instant Pot to sauté. Add the oil, onion, garlic and a pinch of salt, and cook until the onion is translucent. Add a little broth to deglaze if needed. Stir in the spices and the salt.
- Add the tomatoes and cook for one minute.
- Add the drained beans and the water or broth, and stir well, scraping up any stuck bits.
- Close the lid and pressure cook for 35 minutes (40 minutes if the beans were not soaked overnight).
- If the beans are not tender enough to your liking, pressure cook for another 10 minutes.
- Stir in the lime juice, then taste and adjust the salt and flavour. Blend 2 cups of the soup and stir it back in. Bring to a boil and serve.
Summarized from Vegan Richa's video. Watch it for the details.
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