Instant Pot® Spicy Black Bean Soup (Vegan) recipe
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Ingredients
- 2 tablespoons olive oil 1 medium white onion, chopped 1 yellow bell pepper, diced 5 cloves garlic, crushed 4 teaspoons chili powder 1 ½ teaspoons ground cumin 1 ½ teaspoons dried oregano ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon chipotle pepper powder 6 cups vegetable broth 1 pound dry black beans 1 (4 ounce) can chopped Hatch chile peppers, undrained 1 pinch garlic salt, or to taste 1 cup pico de gallo 1 red bell pepper, sliced 1 lime, cut into wedges
Nutrition Info
- 280.2 caloriescarbohydrate: 45 gcholesterol: : -fat: 5 gfiber: 10.8 gprotein: 13.8 gsaturatedFat: 0.7 gservingSize: -sodium: 870.2 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Spicy Black Bean Soup (Vegan)
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering. Add onion and yellow pepper, cook and stir until translucent and soft, about 5 minutes.
Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unlock and remove the lid. Use a stick blender to blend beans until thick and creamy. Season with garlic salt. Serve with pico de gallo, red bell pepper slices, and lime wedges.