Instant Pot Bean Soup [Vegan Chili]
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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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]
Description
Instant Pot Bean Soup (Vegan Chili) combines chopped onion, sliced celery, peeled and sliced carrots, quartered cremini mushrooms, chopped red bell pepper, and canned black and kidney beans with tomato sauce and vegetable broth. Seasonings include white miso paste and spices like chili powder, smoked paprika, garlic and onion powder, and cumin to build complex flavors. Ingredients are pressure cooked on high for 3 minutes after a pressure build-up, followed by a quick release.
To achieve a thicker consistency, some of the cooked soup is blended and stirred back in, resulting in a hearty texture that balances chunky vegetables and beans with a smoother base. The soup can also be prepared on the stovetop by simmering until vegetables are tender.
It can be served with optional toppings such as cashew cream, guacamole, jalapeño, fresh cilantro, or avocado, which add creaminess, heat, and freshness.
Leftovers store well refrigerated for several days or frozen for up to three months, and using canned beans expedites the cooking process. For dried beans, precooking separately is recommended as the short pressure cook time will not fully tenderize dried beans.
Ingredients
- 1 yellow onion chopped
- 2 celery thinly sliced, ribs
- 2 carrot peeled & sliced, large
- 8 ounces cremini mushrooms quartered
- 1 red bell pepper chopped (or colour of choice)
- 2-15 ounce black beans drained & rinsed, canned
- 1-15 ounce red kidney beans drained & rinsed, can
- 1 tablespoon White miso paste
- 2 cups tomato sauce
- 2 cups vegetable broth low sodium
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
Optional Toppings + Garnishes
- cashew cream
- guacamole
- avocado fresh cilantro or parsley
- jalapeño
- cilantro
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.
Notes
- Leftovers keep refrigerated for 3-4 days or freeze for up to 3 months.
- Use canned beans unless you precook dried beans separately, as dried beans won't fully cook in the short pressure cooking time.
- To use dried beans, precook them on the stovetop or pressure cook separately before adding to the soup.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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