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Instant Pot Vegan Black Bean Soup
1 hServes 6Nutri-Score A€
A
1 h
1 hInstant Pot Vegan Black Bean Soup
what you need
Ingredients
dried black beans (soaked overnight and drained)Pantry400 g
olive oilPantry15 ml
onion (chopped)Produce1 piece
garlic (minced)Produce4 pieces
celery (chopped)Produce2 pieces
carrot (chopped)Produce1 piece
ground cuminSpices5 g- smoked paprikaSpices3 g
chili powderSpices3 g- dried oreganoSpices2 g
- canned diced tomatoesPantry400 g
- vegetable stockPantry1 litre
saltSpices8 g- lime juice (freshly squeezed)Produce15 ml
per serving
Nutrition
282kcal
- Carbs
- 43 g
- Proteins
- 16 g
- Fat
- 5 g
what you’ll use
Tools
Pressure cooker- Sauté pan
Immersion blender
step by step
Method
- Step 1
Sauté the aromatics
- Set the Instant Pot to sauté and heat the olive oil.
- Add the onion, celery, carrot and garlic and cook until softened and fragrant.
- Step 2
Add the spices and tomato
- Stir in the cumin, smoked paprika, chili powder and oregano and cook briefly to toast.
- Add the canned tomatoes and scrape the bottom of the pot.
- Step 3
Pressure cook the soup
- Add the soaked black beans, vegetable stock and salt.
- Seal the lid and cook on high pressure, then let the pressure release naturally.
- Step 4
Blend and finish
- Blend part of the soup with an immersion blender until creamy, leaving some beans whole.
- Stir in the lime juice and adjust the seasoning.
- Step 5
Serve
- Ladle into bowls and top with toppings of choice.
most cooked first