Instant Pot Vegan Black Bean Soup
Servings: 6
Author: Brittany Williams
- 2 1/2 cups low sodium vegetable broth
- 1 1/2 cups dry black beans
- 1 cup water
- 1 (15 ounce) can diced tomatoes
- 1 large yellow onion, peeled and diced
- 1 cup diced celery
- 1 cup peeled and diced carrots
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1 1/2 teaspoons fine sea salt
- 1/8 teaspoon ground black pepper
- 2 cups frozen corn
- 1/2 cup chopped cilantro leaves, optional
Combine the vegetable broth, black beans, water, tomatoes, onion, celery, carrots, chili powder, cumin, olive oil, garlic, sea salt, and black pepper in an electric pressure cooker. Stir. Place the lid on the pressure cooker, make sure the vent valve is in the SEALING position. Using the display panel select the MANUAL/PRESSURE COOK function, HIGH PRESSURE, and use the +/- buttons until the display reads 55 minutes. When the cooker beeps to let you know it's finished, let it naturally release the pressure, until the display reads LO:05. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes- it's hot.
Remove the lid and stir in the corn, garnish with fresh cilantro, if desired and serve.