Vegan Black Bean Soup (Instant Pot)

I made my own version of Panera Bread’s Vegan Black Bean Soup last night, and thanks to my Instant Pot Pressure Cooker – it was fast and easy!

And tasty?  It tasted just like the restaurant version, only mine is completely oil free!

Besides being full of all that Black Bean goodness (protein, fiber, calcium, iron, etc), this soup is also literally LOADED with veggies.

Onion, garlic, celery, green chile, tomatoes, and red bell pepper add even more antioxidants and phytonutrients, without even a HINT of Saturated Fat or Cholesterol.

And none of that fake processed stuff either…..nope….just REAL food.  WHOLE foods…. like nature intended.

Did I mention it tastes great?

It is EVERY bit as good (if not BETTER) as the restaurant version, and by using my Instant Pot Pressure Cooker I reduced the time to cook the dried Black Beans down to about 30 minutes.

So if you’re looking for another Instant Pot Recipe – or maybe just another great ‘South of the Border’ Recipe – then definitely give this one a try.

Vegan Black Bean Soup (Instant Pot)

Vegan Black Bean Soup | Brand New Vegan

Start by finely chopping the following vegetables into your Instant Pot.

• 1 Red Onion
• 4-5 Cloves of Garlic
• 2 Ribs of Celery
• ¼ of a Red Bell Pepper

Set your IP to SAUTE mode and using about ¼ of Low Sodium Veggie Broth, sauté the veggies until soft.

Next stir and mix the following spices into the veggies:

• 2 tsp Mexican Oregano (crumble it between your palms first)
• 2 tsp Chili Powder
• 2 tsp Ground Cumin
• ½ tsp Salt
• ½ tsp Ground Pepper

Mix that up well, then add 2 additional cups of Low Sodium Veggie Broth, and 3 Cups of Water.  Stir well.

Next, rinse and pick over 2 cups of dried Black Beans (removing any odd-shaped ones, rocks, whatever) and add the beans to the pot.  Again, stir well.

Finally, pour one can of Rotel Tomatoes with Green Chiles right into the center of the soup.  DO NOT MIX.  Tomatoes scorch real easy if they come in contact with the hot outside edges of the pot, so leave them in the center. 

Attach your IP lid, make sure the vent plug is set to SEALING, and set your timer for MANUAL MODE for 30 minutes.

Come back 30 minutes later and allow the IP to naturally vent for 5-10 minutes.  I eventually use a wooden spoon to help pop the plug and release whatever steam is remaining.  (CAUTION:  The steam is VERY HOT!)

Carefully remove the lid, and with a slotted spoon remove 2-3 cups of the beans and veggies to a separate bowl.  (I used my 2 cup Pyrex Measuring Cup)

Use an immersion blender if you have one to blend the remaining soup until smooth, then add the beans you removed back in and stir well.

If the soup is thin, I like to add 1-2 Tbs of Tamale Corn Flour (Masa) to thicken it up.

Serve with Salsa, Lime Wedges, a dollop of my Green Chili Sour Cream if you like, and maybe some homemade Cornbread for a complete meal.

As always, I hope you enjoy this flavorful and healthy soup.  Let me know what you think and be sure and like it on Facebook or Instagram!

Enjoy!

Vegan Black Bean Soup (Instant Pot)

A copycat recipe of Panera Bread’s Vegan Black Bean Soup, using an Instant Pot.  Cooks in just 30 minutes!  

• 1 Red Onion (finely chopped)
• 4-5 Cloves Garlic (finely chopped)
• 2 Ribs Celery (finely chopped)
• 1/4 Cup Veggie Broth (low sodium)
• 2 Cups Veggie Broth (low sodium)
• 3 Cups Water
• 2 Cups Black Beans (dried)
• 1 Can Rotel Tomatoes & Green Chiles (10oz)
• 2 tsp Mexican Oregano
• 2 tsp Chili Powder
• 2 tsp Ground Cumin
• 1/2 tsp Salt
• 1/2 tsp Ground Pepper

1. Finely chop onion, garlic, celery, and bell pepper and add to Instant Pot.  Saute veggies using SAUTE MODE using 1/4 cup of broth

2. Stir in Oregano, Chili Powder, Cumin, Salt, and Pepper.  Slowly add remaining 2 cups of broth and the 3 cups of water and stir well.

3. Rinse 2 cups of dried Black Beans, removing any debris, and add to pot. 

4. Pour the Rotel Tomatoes into the CENTER of the soup and DO NOT STIR. 

5. Attach lid, make sure vent is set to SEALING, and set timer for MANUAL MODE for 30 minutes. 

6. Allow to naturally vent for 5-10 minutes before CAREFULLY releasing whatever steam is left (I use a wooden spoon handle)

7. Using a slotted spoon, remove 2-3 cups of the beans & veggies and set side.  Using a immersion blender (or regular blender) carefully blend the remaining soup until smooth.  

8. Add the beans & veggies you set aside back in and stir well.  thick if necessary using 1-2 Tbs of Masa Corn Flour.  

Garnish with Salsa, Lime Wedges, and my Green Chile Sour Cream if desired. 

My Country Vegan Cornbread goes great with this soup!