Go Back
Print Recipe
4.67 from 3 votes

Instant Pot Vegan Black Bean Soup

Servings: 6
Author: Brittany Williams

Ingredients

  • 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

Instructions

  • 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.