Instant Pot Vegan Black Bean Soup
Try this Instant Pot Vegan Black Bean Soup recipe, or contribute your own.
Try this Instant Pot Vegan Black Bean Soup recipe, or contribute your own.
- 2 tbsp chili powder
- 1 cup celery diced
- 1 tbsp cumin
- 1 tbsp extra virgin olive oil
- 1 cup carrots diced
- 1 large onion diced
- 1/2 cup cilantro chopped
- 2 cups vegetable broth
- 1 tbsp minced garlic
- 1 tsp sea salt
- pinch of black pepper
- 2 cups frozen organic corn
- 2 cups cooked black beans
- 1 14.5 oz can organic diced tomatoes
- Carbohydrate 162.128496287808 g
- Cholesterol 0 mg
- Fat 11.7284443836328 g
- Fiber 52.1378084428106 g
- Protein 46.7149984110476 g
- Saturated Fat 2.04248069762662 g
- Serving Size 1 1 recipe (1457g)
- Sodium 3114.34852657552 mg
- Sugar 109.990687844997 g
- Trans Fat 1.25941320578377 g
- Calories 902 calories
Step-by-step
- Preheat your Instant Pot using the SAUTE function. When the display panel reads HOT add oil, onion, celery, and carrots. Sauté for 3-5 minutes.
- Add all remaining ingredients, except for the cilantro, and put the lid on the pot. Make sure the vent valve is in the SEALING position.
- Press CANCEL on the display panel. Select the MANUAL/PRESSURE COOK function and use the +/- buttons to set the pot for 10 minutes.
- When the time is up quickly vent the pressure by moving the vent valve to the VENTING position. Stir in cilantro, Enjoy!
Chili powder anchors this entire pot, carrying earthy capsicums and ground spices that infuse the cooking liquid under pressure far faster than traditional simmering allows. Spices bloom directly in extra virgin olive oil during the initial sauté phase, releasing fat-soluble aromatic compounds into the pan before the broth enters. Uniform dicing of carrots, celery, and onions ensures that these aromatics soften evenly within the three to five minute window without scorching on the base of the insert. Pressure cooking forces moisture into the cellular walls of the vegetables while simultaneously hydrating the exterior starches of the beans.
Executing this recipe requires an electric multi-cooker featuring a functional sauté mode and a high-pressure setting. Manual pressure cooking operates at roughly 10 to 12 pounds per square inch, raising the boiling point of water and accelerating starch gelatinization inside the legumes. Quick-release venting prevents the residual heat from overcooking the frozen corn, maintaining a distinct crunch in contrast to the tender beans. Operators must exercise caution with the steam release valve to avoid burns from escaping vapor.
Chemical reactions during pressure cooking break down complex oligosaccharides in the black beans, rendering them more digestible while marrying their starchy interior with the acidic diced tomatoes. Tomatoes introduce citric and malic acids that balance the rich vegetable broth, though high acidity can slightly firm bean skins if cooked too long. Restricting the pressure cycle to ten minutes keeps the structural integrity of the beans intact rather than reducing them to puree. Cumin and garlic interact with the tomato compounds during the pressurized phase, forming deeper savory depth than raw additions achieve.
Stovetop conversions remain entirely viable for cooks lacking a multi-cooker by utilizing a heavy-bottomed Dutch oven over medium heat. Simmering the ingredients covered for forty minutes achieves similar softening of the root vegetables, provided the liquid level is monitored closely to prevent evaporation loss. Leftover portions maintain quality in a sealed glass container for up to four days in the refrigerator, or freeze successfully for three months when cooled completely prior to storage.
