Vegan Instant Pot Black Bean Soup

Total time1 hr 35 min

Prep time15 min

Cook time1 hr

Smoky cumin, paprika, and a touch of cayenne build deep flavor right from the sauté step, layered with softened onion, bell pepper, and garlic before the black beans and diced tomatoes go in. The Instant Pot does the heavy lifting, pressure-cooking the beans until they're tender enough to partially blend right in the pot for that classic creamy-yet-chunky texture. A finishing splash of fresh lime juice brightens the whole pot, and a scatter of chopped cilantro and extra lime wedges at the table keeps every bowl fresh and zesty. It's a hands-off, deeply satisfying pot of soup that fits neatly into a plant-based rotation, especially on busy weeknights when you want big flavor without much effort. Leftovers hold up beautifully, making this one worth doubling.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
4 garlic cloves, minced
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
¼ tsp cayenne pepper
1 lb dried black beans, rinsed and picked over
1 can (14.5 oz) diced tomatoes
5 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup water
2 tsp salt, plus more to taste
½ tsp black pepper
2 tbsp fresh lime juice

For serving

sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh cilantro, chopped, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
2
Add the garlic, cumin, smoked paprika, oregano, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not scorch.

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