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 1/2 to 1 tsp of cayenne.
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!
Related: Instant Pot Black Bean Soup
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- 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 tsp thyme
- 1 tsp cumin
- 1 tsp ginger
- 1/4 tsp salt
- 2 tsp coriander
- 1 tsp cayenne
- parsley, garnish
- 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.
Amount Per Serving: Calories: 203Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 489mgCarbohydrates: 40gFiber: 11gSugar: 6gProtein: 10g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.