Pressure Cooker Fiery Black Bean Soup (Vegan)

1. 1

   Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Sauté setting. Add oil and heat it until it shimmers. Add the onion and yellow pepper; cook and stir until they are translucent and soft, about 5 minutes.

2. 2

   Add the garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Cook and stir until fragrant, about 1 minute. Add the broth, beans, and chile peppers. Close and lock the lid. Select high pressure as directed by the manufacturer; set the timer for 40 minutes. Allow 10 to 15 minutes for the pressure to build.

3. 3

   Release the pressure using the natural-release method per the manufacturer’s instructions, about 25 minutes. Unlock and remove the lid.

4. 4

   Blend the beans with a stick blender until thick and creamy. Season with garlic salt.

5. 5

   Ladle into bowls and serve with pico de gallo, red bell pepper slices, and lime wedges.

• Calories 179.35 kcal Moderate
• Protein 8.03 g Moderate
• Carbs 25.52 g Moderate
• Total Fat 5.31 g Moderate
• Saturated Fat 1.08 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 2.45 mg Low Source
• Sodium 730.3 mg High
• Fiber 6.89 g Good Source
• Sugar 4.57 g Moderate
• Added Sugar 0.87 g Low Source
• Calcium 86.43 mg Low Source
• Iron 2.19 mg Moderate
• Potassium 323.56 mg Low Source
• Vitamin A 219.55 mcg_rae Good Source
• Vitamin C 42.02 mg Good Source
• Vitamin D 2.19 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄
• Onions 🧅