Instant Pot Bean Soup [Vegan Chili]
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
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Servings
6 Servings
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Calories
308 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Bean Soup [Vegan Chili]
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Enjoy a wholesome and delicious vegan chili that's hearty and flavour-filled.
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Ingredients
- 1 yellow onion chopped
- 2 celery ribs thinly sliced
- 2 large carrots peeled & sliced
- 8 ounces cremini mushrooms quartered
- 1 red bell pepper chopped (or colour of choice)
- 2-15 ounce Cans Black Beans drained & rinsed
- 1-15 ounce can red kidney beans drained & rinsed
- 1 tablespoon White miso paste
- 2 cups tomato sauce
- 2 cups low sodium vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- salt + pepper to taste
Optional Toppings + Garnishes
- Cashew cream
- guacamole
- avocado, jalapeno, fresh cilantro or parsley
Instructions
Instant Pot Directions
- Add all the ingredients to your Instant Pot and stir to combine. Then close the lid and set the valve to the sealing position. Set to high pressure and pressure cook for 3 minutes. (It will take about 20 minutes to build pressure before counting down.) Then quick-release the valve once the timer is complete, and remove the lid when safe to do so.
- Taste the soup for salt and pepper and add some if needed. Then transfer 2 cups of the cooked soup to a blender and process until smooth. Stir it back into the pot. (Or use an immersion blender to pure SOME of the soup to thicken it.)
- Serve with toppings of your choice.
Stove Top Directions
- Add all the ingredients to a large pot, plus additional broth or water if needed to just barely cover the vegetables. Simmer over medium/low heat for 25-30 minutes, or until the carrots and celery are tender.
- Taste the soup for salt and pepper and add some if needed. Then transfer 2 cups of the cooked soup to a blender and process until smooth. Return it to the pot and mix well. (Or use an immersion blender to pure SOME of the soup to thicken it.)
- Serve with toppings of your choice.
Equipments used:
Notes
- Leftovers keep refrigerated for 3-4 days or freeze for up to 3 months.
- Use canned beans unless you plan to precook beans from dry. Dried beans will not cook enough in the short cooking time called for in this quick recipe.
- To use dried beans: Don't increase the cooking time or the veggies will overcook. Instead, precook your beans on the stovetop OR pressure cook the beans separately first.
Nutrition Information
Show Details
Calories
308cal
(15%)
Carbohydrates
56g
(19%)
Protein
20g
(40%)
Fat
2g
(3%)
Sodium
496mg
(21%)
Potassium
1228mg
(35%)
Fiber
20g
(80%)
Sugar
7g
(14%)
Vitamin A
5414IU
(108%)
Vitamin C
38mg
(42%)
Calcium
97mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308cal | 15% |
| Carbohydrates | 56g | 19% |
| Protein | 20g | 40% |
| Fat | 2g | 3% |
| Sodium | 496mg | 21% |
| Potassium | 1228mg | 26% |
| Fiber | 20g | 80% |
| Sugar | 7g | 14% |
| Vitamin A | 5414IU | 108% |
| Vitamin C | 38mg | 42% |
| Calcium | 97mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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