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Vegan Instant Pot Black Bean Soup
Course
Soup
Cuisine
Mexican
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
Rest Time
30
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Ingredients
1
medium onion
diced
1
red bell pepper
diced
1
can diced tomatoes
undrained (14.5 ounce)
1
pound
dry black beans
rinsed
1
teaspoon
salt
1/2
teaspoon
black pepper
1
Tablespoon
paprika
2
Tablespoons
chili powder
2
Tablespoons
cumin
2
bay leaves
6
cups
vegetable stock
Instructions
Place all ingredients in the Instant Pot, and secure the lid on top, with the vent set to “sealing.”
Cook the soup on manual high pressure for 60 minutes, and let the pressure naturally release.
Once the pot is depressurized, remove the lid, and carefully remove the bay leaves.
Serve with toppings.
Enjoy!