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bowl of vegan black bean soup with avocado slices

Vegan Black Bean & Corn Instant Pot Soup

Amy
This recipe was inspired by Susan Voisin of Fat Free Vegan Kitchen and my take on it shared with her permission.
Important Note:  I make this in an 8 quart IP.  If you have a 6 Quart, use exactly half the ingredients.
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Course Soup

Ingredients
  

  • 4 cups Dry Black Beans
  • 12 cups Water
  • 2 TB Onion Powder or Granuals
  • 1 TB Garlic Powder or Granuals
  • 1 TB Cumin, ground
  • 2 tsp Coriander, ground
  • 1 TB Smoked Paprika
  • 1/2 tsp Black Pepper
  • 2 whole Bay Leaves
  • 2 cups Salsa I use my homemade "Restaurant Style" salsa.
  • 2 tsp Salt Add after soup is cooked.
  • 2 cans Corn, 15 oz. ea. Add after soup is cooked. Could also use frozen or fresh corn

Instructions
 

  • Note that this recipe is written here for an 8 QUART Instant Pot.  If you have a 6 qt. IP, use HALF of all the ingredients.  
  • Check beans for any pebbles or foreign material.  Rinse in several changes of water.  I just use the metal insert of my IP.
  • Add all the ingredients EXCEPT Salt & Corn to the IP.
  • Stir well to incorporate spices well with Beans & Salsa.
  • Per your IP's instructions, set it to "Pressure Cook"  at high pressure for 25 minutes.  Make sure the valve is in the correct position as well.  
  • Allow to naturally release for 20 minutes.
  • Manually release any remaining pressure
  • Stir in corn & salt with lid open.  Taste, and adjust for salt & spices.  Remove bay leaves.
  • This is delicious garnished with my Tofu Sour Cream, Fresh Tomatoes More Salsa, Sliced Avocado or a Dollop of Guacamole, and/or Tortilla Chips.
  • This soup actually thickens up a lot after it cools and sits in the fridge overnight.  We prefer it the 2nd day.  Enjoy!