Instant Pot Caribbean Black Bean Soup
This black bean soup is full of Caribbean flavor, is made in the Instant Pot, and it's Vegan, too!
Servings: 4 servings
Calories: 89kcal
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
Serving: 1serving | Calories: 89kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 627mg | Potassium: 484mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1736IU | Vitamin C: 87mg | Calcium: 40mg | Iron: 1mg
