• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bear Plate

Vegan Food And Adventure

  • Meal Plan
  • recipes
    • Breakfast Recipes
    • Dessert
    • Easy Recipes
    • Gluten Free Recipes
    • Vegen Main Dish Recipes
    • Snacks
  • Shop
  • Vegan Restaurant Guide
  • Adventure
  • Blogging Resources
  • contact me

Instant Pot Southwest Black Bean Soup (Vegan & Gluten-free)

December 1, 2019 By bearplate Leave a Comment

48 shares
  • Share
Jump to Recipe·Print Recipe

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.

a bowl of vegan gluten-free Instant Pot Southwest Black Bean Soup

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.

Chopped onions in an instapot Pot.

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.

Vegan and gluten free Instant Pot bean soup.

More Easy Vegan Dinner Recipes

  • One-Pot Pumpkin Curry Soup
  • Pumpkin And Sweet Potato Soup
  • Chickpea Coconut Curry
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Black Bean Soup (Vegan | Gluten-free)

  • Author: bearplate
  • Prep Time: 5 Mins
  • Cook Time: 30 Mins
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x
  • Category: Soup
  • Method: Pressure Cooker
  • Cuisine: Vegan & Gluten-free
Print Recipe
Pin Recipe

Description

This quick and easy Instant Pot soup made with black beans, corn, and fire-roasted tomatoes then topped with lime juice and cilantro.


Ingredients

Scale
  • 1 Tbsp olive oil
  • 1 onion chopped
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 14oz can fire roasted diced tomatoes
  • 2 14oz cans of black beans (drained and rinsed)
  • 1 cup frozen corn
  • 3 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • juice of one lime
  • 1/4 cup cilantro chopped

Instructions

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.



Nutrition

  • Serving Size: 1 Serving
  • Calories: 390
  • Fat: 5.3
  • Carbohydrates: 69
  • Protein: 19

Keywords: Bean soup, Instant Pot

Did you make this recipe?

Tag @bear_plate on Instagram and hashtag it #bearplate

Previous Post: « Baked Vegan Pumpkin Fritters
Next Post: The Ultimate Vegan Backpacking Meal Guide »

Reader Interactions

Disclosure: This post may contain affiliate links. I only link to products I use and or recommend. For more details see my Privacy Policy.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Looking for something?

Vegan Backpacking Meal Guide

Copyright © 2023 · bearplate.com ·

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more