Instant Pot Spicy Black Bean Soup (Vegan)
Description
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.
Ingredients
•
2 tablespoons olive oil
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1 medium white onion, chopped
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1 yellow bell pepper, diced
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5 cloves garlic, crushed
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4 teaspoons chili powder
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons dried oregano
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon chipotle pepper powder
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6 cups vegetable broth
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1 pound dry black beans
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1 (4 ounce) can chopped Hatch chile peppers, undrained
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1 pinch garlic salt, or to taste
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1 cup pico de gallo
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1 red bell pepper, sliced
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1 lime, cut into wedges
Directions
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.
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.
3
Release pressure using the natural-release method according to the manufacturer’s instructions, about 25 minutes. Unlock and remove the lid.
4
Use a stick blender to blend beans until thick and creamy. Season with garlic salt.
5
Ladle into bowls and serve with pico de gallo, red bell pepper slices, and lime wedges.