Need a quick and filling meal? This hearty vegan and gluten-free Instant Pot Southwest black bean soup can be ready in only a few minutes. It’s super budget-friendly and incredibly filling.
I find this to be a difficult time of the year. The weather is crummy, it’s dark most of the day, and I’m totally overwhelmed by the holidays. In other words, I need no-hassle quick meals.
That’s where Instant Pot recipes come in!
Why Use An Instant Pot?
- They cook fast
- Easy to use
- Only one pot to clean
- They’re very hands-off leaving you time to do other things.
Making Instant Pot Southwest Black Bean Soup
To make this soup start by setting your Instant Pot to sautee. Add the olive oil and chopped onion and cook until they become translucent.
Stir in the bell pepper and garlic and let it cook for another minute. Then add the tomatoes, spices, beans, corn, and broth. Set the Instant Pot to pressure cook for 5 minutes then allow it to depressurize for ten minutes before doing a quick release.
Add the lime juice and top with chopped cilantro.
Can I Make This Without An Instant Pot?
You can absolutely make this even if you don’t own a pressure cooker!
On the stovetop: In a large pot heat the oil over medium heat. Add the chopped onion and cook for 3-5 minutes or until translucent. Add the bell pepper and mince garlic and cook for another minute. Stir in the chopped tomatoes, spices, black beans, corn, and vegetable broth. Bring the soup to a boil and then reduce to simmer for 20 minutes. Remove from heat and then add the lime juice and cilantro.
In a slow cooker: Add the chopped onion, garlic, bell pepper, tomatoes, broth, spices, corn, and beans to a slow cooker. Cook on high for 6 hours or low for 8. Stir in the lime juice and top with cilantro.
More Easy Vegan Dinner RecipesPrint
This quick and easy Instant Pot soup made with black beans, corn, and fire-roasted tomatoes then topped with lime juice and cilantro.
Set your Instant Pot to saute and the olive oil and chopped onion. Cook until translucent stirring constantly, then add the bell pepper and minced garlic and cook for an additional minute. Stir in the tomatoes, black beans, frozen corn, broth, cumin, and paprika.
Lock the lid and set the Instant Pot to pressure cook for 5 mins (it will take 15-20 mins for it to come up to pressure).
Once the soup is done cooking allow it to depressurize for 10 mins before doing a quick release.
Add salt and pepper to taste. Mix in the lime juice and top with chopped cilantro.
- Serving Size: 1 Serving
- Calories: 390
- Fat: 5.3
- Carbohydrates: 69
- Protein: 19
Keywords: Bean soup, Instant Pot