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bowl of vegan black bean soup with avocado slices
Amy

Vegan Black Bean & Corn Instant Pot Soup

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 Method

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

Method
 

  1. 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.  
  2. Check beans for any pebbles or foreign material.  Rinse in several changes of water.  I just use the metal insert of my IP.
  3. Add all the ingredients EXCEPT Salt & Corn to the IP.
  4. Stir well to incorporate spices well with Beans & Salsa.
  5. 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.  
  6. Allow to naturally release for 20 minutes.
  7. Manually release any remaining pressure
  8. Stir in corn & salt with lid open.  Taste, and adjust for salt & spices.  Remove bay leaves.
  9. This is delicious garnished with my Tofu Sour Cream, Fresh Tomatoes More Salsa, Sliced Avocado or a Dollop of Guacamole, and/or Tortilla Chips.
  10. This soup actually thickens up a lot after it cools and sits in the fridge overnight.  We prefer it the 2nd day.  Enjoy!