This black bean soup is full of Caribbean flavor, is made in the Instant Pot, and it's Vegan, too!
Healthy and Hearty Soup
This recipe for Instant Pot Caribbean Black Bean Soup is so packed full of nutritious and wholesome goodness. Not only does it have the delicious flavor of ginger, coriander, and thyme, but it also packs some heat from the addition of cumin and cayenne. There are red and green bell peppers in this soup as well as jalapeno peppers. There are also 4 cloves of garlic in this soup - you can never have enough garlic!
Blending the Soup
I don't blend the beans in this recipe, but you most certainly can if you wish. If you do want to blend the beans before adding them to the Instant Pot, you can easily use a hand blender to blend some of the beans. Make sure to leave some of the beans untouched if you do decide to blend them a bit - it gives the soup more texture! Personally, I like the ease of just being able to dump everything into my Instant Pot and have my soup ready without any extra steps. It's a great recipe for busy days!
A Little or A Lot of Heat
It's up to you! This soup packs quite a bit of heat but if you enjoy your food to have a LOT of heat then don't seed the jalapenos before when dicing them - that'll step up the heat in this recipe! You can also add an extra ½ to 1 teaspoon of cayenne.
Vegan-Friendly Soup
Whether you're Vegan or not, this soup is great! I often see people requesting recipes to make for their Vegan friends and family that's joining them for dinner. This would be a great soup to make and share with your guests! This recipe is plant-based and uses no animal products. It's perfect for your Vegan guests!
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📖 Recipe
Instant Pot Caribbean Black Bean Soup
Ingredients
- 2 cans black beans drained, rinsed
- 1 red onion diced
- 1 green pepper diced
- 1 red pepper diced
- 2 jalapenos seeded, diced
- 1 Roma tomato diced
- 1 potato cubed
- 4 cloves garlic minced
- 2 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon cumin
- 1 teaspoon ginger
- ¼ teaspoon salt
- 2 teaspoon coriander
- 1 teaspoon cayenne
- parsley garnish
Instructions
- Add the diced onion, peppers, jalapenos, tomato, and potato to the Instant Pot.
- Layer the garlic, thyme, cumin, ginger, salt, coriander, and cayenne on top of the vegetables.
- Pour the black beans on top of the spices.
- Pour in the 2 cups of vegetable broth. Don't stir.
- Close the lid, set to MANUAL/PRESSURE COOK and set to 6 minutes.
- Allow a 10-minute Natural Release once the 6 minutes is up.
- Open the lid, set to Saute if desired to cook off some of the liquid.
- Serve.
Nutrition
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
kelly says
What a fabulous recipe thank you so much for sharing