Quick & Healthy Veggie Black Bean Soup in Instant Pot

This Veggie Black Bean Soup is a hearty, nutritious, and flavorful dish perfect for those chilly days when you need a comforting meal.

Made in the Instant Pot, this soup is packed with protein-rich black beans, vibrant vegetables, and a blend of spices that add a warm, earthy flavor.

It’s a simple yet satisfying dish that’s sure to become a favorite in your household.

Ingredients:

Black Beans

One pound of dried, organic, rinsed black beans are the soup’s main ingredients. They are high in protein and fiber.

Six cups of vegetable broth: This is used to cook the black beans, adding flavor.

Veggie Mix

One diced onion: This is used to add flavor to the soup.

Four cloves of minced garlic: Garlic is a great way to add a punch of flavor to the soup.

Two diced celery sticks: Celery adds a nice crunch and freshness to the soup.

Two large, peeled, and diced carrots add sweetness and texture to the soup.

One diced red bell pepper adds a pop of color and a sweet flavor to the soup.

Two tablespoons of dried oregano: This herb adds a warm and earthy flavor to the soup.

Quarter to one-half teaspoon of salt: Salt enhances the flavors of the other ingredients.

One heaping tablespoon of cumin adds a warm and spicy flavor to the soup.

Garnish:

Fresh avocado: This adds a creamy texture and a rich flavor to the soup.

Squeeze of lime juice: Lime juice adds a tangy flavor that balances out the richness of the other ingredients.

Raw red onion adds a sharp flavor and a nice crunch to the soup.

Raw pumpkin seeds add a nice crunch and a nutty flavor to the soup.

Making The Veggie Black Bean Soup

Preparation of Black Beans

First, you must prepare the black beans, which will take longer to cook. Add one pound of dried, organic, rinsed black beans into the Instant Pot and six cups of vegetable broth.

Close the lid of the Instant Pot, ensuring the valve is set to sealing. Using the manual setting, cook the beans for 30 minutes on high pressure. Once the 30 minutes is up, allow the pressure to release naturally.

This could take up to an hour. After the pressure has been released, the beans should be soft and tender. Transfer the beans and the liquid to a separate bowl for later use.

Sauteing the Vegetables

Next, clean the liner of the Instant Pot and set it to the saute function. Once the pot has heated up, add the diced onion and saute for about three minutes. Stir occasionally to prevent sticking.

Then, add the minced garlic, diced celery, diced and peeled carrots, red bell pepper, dried oregano, salt, and cumin.

Stir all these ingredients together and splash in a tablespoon of water to prevent the vegetables from sticking to the bottom. Allow this mixture to cook for about two minutes until the vegetables soften.

Combining the Ingredients

After softening the vegetables, add the cooked beans and the liquid set aside earlier. Stir well to combine all the ingredients.

Replace the lid of the Instant Pot, ensuring the valve is set to sealing. Cancel the saute function and select the manual setting to cook for five minutes under high pressure. Once the timer goes off, perform a quick release of the pressure.

Blending the Soup

If you prefer a chunky soup, you can serve it as is. However, for a creamy soup, take a quarter to a half of the soup and blend it in a Vitamix blender until smooth.

Then, mix it back into the pot. An immersion blender can also be used for this step.

Garnishing the Soup

Add some fresh avocado, a squeeze of lime juice, raw red onion, and raw pumpkin seeds to garnish the soup. Adjust the seasonings according to your taste preferences. Your Veggie Black Bean Soup is now ready to enjoy!

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