This easy vegan instant pot black bean soup is hearty and smokey and packed with protein-filled black beans, lentils and fresh vegetables. Topped with chipotle mayonnaise, this healthy comfort food recipe is perfect for weekday and meal preparation.
There is no more comfort than a hearty bowl of soup. And this easy vegan instant pot black bean soup is here to warm you from the inside out. Packed with protein-rich black beans, nutritious lentils and fresh vegetables, this recipe is the perfect balance of flavour, nutrition and convenience. Plus, it is completely plant-based, gluten-free and ready in under an hour thanks to the instant pot.
If you’re looking for a cozy weekday dinner, a healthy meal preparation recipe, or a crowd-pleasing dish for your next gathering, this black bean soup checks out every box. The smoky chipotle Mayo drizzle on the top takes it to the next level, adding a creamy heat that pairs perfectly with a rich tomato base.
Why do you like this vegan instant pot black bean soup
Quick & Easy – Instant Pot does most of the work in just 25 minutes. Nutritional value and stuffing – Black beans and lentils add plant-based protein and fiber, while spinach and vegetables provide many vitamins. Budget-Friendly – Made with pantry staples such as canned food, lentils and tomatoes. Flavor Pack – Vegan mayonnaise and Adobo Chipotle creates smoky, creamy toppings and enhances all in a spoonful.
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Easy Vegan Instant Pot Black Bean Soup
author:
Preparation time: 10 minutes
Cooking time: 25 min
Total time: 35 minutes
yield: 8 servings
diet: Vegan
1 Sweet onion, diced
2 Carrots, finely chopped
2 Celery rib bones, finely chopped olive oil
8 oz Dried red lentils
2 Dipped cans of tomatoes
2 Rinse and drained cans of black beans
1 Spinach bag
1 tablespoon. cumin
1 tablespoon. oregano
64 oz Vegetable soup
1 Cans of Chipotle from adobosauce
1/2 A bottle of vegan mayonnaise (I use the veger’s brand).
Instructions
Coat the bottom of the instant pot basin with oil. Use the saute buttons for onions, carrots and celery until they are translucent. Add the remaining ingredients (except Adobo and Vegan Mayo chipotle). Next, press the manual to set it for 25 minutes. When done, drain the instant pot with the knob facing up. Mix vegan mayonnaise and chipotle with adobo sauce. Hot the chipotle/mayonnaise sauce with drizzle on top. Add chopped avocado, red onion and coriander if necessary. If you’re not vegan, try Greek yogurt facing up to boost your protein!
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Tips and Variations
Make it creamy – Mix half of the soup with a dip blender for a creamy texture. Add grains – stir in pre-cooked quinoa or brown rice to force your heart. Spices – Add extra chipotle to the adobo and add more smoky heat. Food Preparation-Friendly – This soup can be stored in the fridge for up to 5 days and freezes beautifully.
Comfortable plant-based soups that you can make over and over again
Whether you’re a vegan or vegetarian, just looking for more plant-based diets, this instant pot black bean and lentil soup is a recipe that will come back to you again and again. It is healthy, satisfying and full of bold flavours.
Are you a soup lover?
What’s your favorite soup or stew?
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5 responses to “Easy Vegan Instant Pot Black Bean Soup (Gluten Free + High Protein)”
I love soup and can’t believe I’ve never had a black bean soup! Perfect for these cold winter days. Thank you for linking and sharing with us!
This sounds amazing! Pin it! Thank you for sharing something for dinner. See you this Sunday too! Enjoy the weekend.
Lentils are black beans. Thank you for linking with recipes and today I love the very simple soup