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

  • Servings

    6 Servings

  • Calories

    308 kcal

  • Course

    Main Course, Soup

  • Cuisine

    American

Instant Pot Bean Soup [Vegan Chili]

Enjoy a wholesome and delicious vegan chili that's hearty and flavour-filled.

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Ingredients

Servings
  • 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
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Instructions

Instant Pot Directions

  1. 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.
  2. 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.)
  3. Serve with toppings of your choice.

Stove Top Directions

  1. 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.
  2. 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.)
  3. 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.

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Overall Rating

5.0

24 reviews
Excellent

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