Instant Pot Vegan Black Bean Soup

YouTube video

Instant Pot Vegan Black Bean Soup

Jill Dalton
This Black Bean Soup is the perfect recipe to make in an Instant Pot. It is simple enough to put all the ingredients into the Instant Pot in the morning, program to start a couple hours before you get home and you will have a hot, comforting, nutritious soup ready and waiting for you when you get home from work.
5 from 1 vote
Prep Time 10 minutes
Cook Time 31 minutes
Total Time 41 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 172 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Press the Sate button on the Instant Pot
  • Sate onions and garlic until translucent
  • Add remaining ingredients
  • Press Pressure Cook button on Instant Pot
  • Program for 35 minutes
  • Let cook
  • Let instant Pot sit for 20 minutes after it is done cooking
  • Turn the pressure release valve to vent
  • Open Instant Pot and serve
  • I like to serve mine with a spritz of lime juice and chunks of avocado

Nutrition

Calories: 172kcalCarbohydrates: 34gProtein: 10gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 578mgPotassium: 729mgFiber: 12gSugar: 7gVitamin A: 237IUVitamin C: 16mgCalcium: 91mgIron: 4mg

19 thoughts on “Instant Pot Vegan Black Bean Soup”

  1. Jill, I have heard that you should not consume the juice from cooking Black Beans because of a byproduct off the beans. That is why you always rinse black beans in a can, not just because it looks unappetizing. Have you heard this before? Love your video’s and recipe’s! Especially the Crack dressing! Thanks for everything!!

    1. I have heard this. I used to soak mine overnight and then pour off the water. There are so many opinions out there saying whether to soak or not and I have tried both. I get the same results from both soaking and not soaking. Meaning, we still get gas =)

      1. The amount in the nutritional info isn’t correct. It is a template that we use but there is not an option for a low sodium vegetable broth . Sorry, I’m not actually sure what the sodium measurement would be for this recipe.

  2. Some plants like beans are high in lectins and soaking, then pressure cooking them, destroys those lectins making them safer to eat. So I have been told. What is your view on this?

      1. Thanks. Pls always include stovetop cooking times in your recipe directions for those of us who don’t own an Instantpot.

  3. Monica Masso-Rivetti

    I have a small pressure cooker. Wondering if this is too much volume for my appliance. What size is your instant pot? Approximately how much volume do you get in the end? Could just use my crockpot. Thanks. Enjoy your show and recipes!

  4. Jill..just received the cookbook. Reading the black bean soup recipe. Not having an instant pot how does one go about using slow cooker or Stovetop? Aren’t you suppose to soak dry beans before cooking? Can you provide more details?

  5. Just bought your cookbook. I noticed the QR code and it brought me here. Looking forward to trying out some of these recipes.

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