Instant Pot Black Bean Soup (Vegan Option, Gluten-Free, Dairy-Free)
This flavorful black bean soup is made in the Instant Pot and ready in less than 30 minutes. It's gluten-free, dairy-free, and this recipe has a Vegan alternative.
Servings: 4 servings
Calories: 47kcal
Ingredients
- 3 cans black beans drained, rinsed
- 4 stalks celery chopped
- 1 onion diced
- 1 red pepper diced
- 1 jalapeno diced
- 4 cloves garlic minced
- 32 oz chicken broth (veg. broth for Vegan)
- 1 can tomatoes and green chilies
- 3 teaspoon cumin
- ½ teaspoon pepper
- 2 teaspoon lime juice
- 1 bay leaf
Garnish
- 1 jalapeno chopped
- cheese of choice
- tortilla chips for dipping
- cilantro chopped
Instructions
Pressure Cooker Instructions
- Add the celery, onion, diced red pepper, diced jalapenos, and garlic to the Instant Pot.
- Pour in the black beans, tomatoes with green chilies, cumin, pepper, and lime juice.
- Pour in your broth of choice and top with bay leaf. Do not stir.
- Close the lid and set to MANUAL/PRESSURE COOK for 6 minutes.
- Allow the Instant Pot to Naturally release for 10 minutes before removing the lid, remove the bay leaf and serve.
Stove Top Instructions
- Add the celery, onion, diced red pepper, and diced jalapenos into a large sauce pan.
- Add in the Garlic and set on low heat.
- Allow the veggies to cook for about 3 minutes, add in the black beans, tomatoes with chilies, cumin, pepper, and lime juice.
- Pour in your choice of broth and bay leaf, stir.
- Simmer on low for about 25 minutes, stirring occasionally.
Nutrition
Serving: 1serving | Calories: 47kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 853mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1054IU | Vitamin C: 50mg | Calcium: 41mg | Iron: 1mg
