Vegan Black Bean Soup (Instant Pot)

A copycat recipe of Panera Bread's Vegan Black Bean Soup, using an Instant Pot. Cooks in just 30 minutes!

📝 Ingredients

• 1 red onion (finely diced)
• 2 ribs celery (finely diced)
• 1/2 red bell pepper (finely diced)
• 4-5 cloves garlic (finely minced)
• 2 tsp Mexican oregano
• 2 tsp McCormick's chili powder
• 1-2 tsp ground cumin
• 1/2 tsp ground pepper
• 2 cups low sodium vegetable broth
• 2 cups water
• 2 cups dried black beans
• 1 can Rotel tomatoes & green chiles (10oz)

👨‍🍳 Instructions

1. 1Finely chop onion, celery, and bell pepper and add to Instant Pot. Saute veggies using SAUTE MODE using a splash of water or veggie broth to prevent sticking.
2. 2Stir in garlic & spices and simmer just until they become aromatic. About 15-20 seconds.
3. 3Press KEEP WARM to stop the saute mode and remove the heat.
4. 4Slowly add the vegetable broth and water and stir well.
5. 5Rinse 2 cups of dried black beans, removing any debris, and add to pot. Stir to mix.
6. 6Pour the Rotel tomatoes into the CENTER of the soup and DO NOT STIR.
7. 7Attach lid, make sure vent is set to SEALING, and set timer for MANUAL MODE for 30 minutes.
8. 8Allow to naturally vent for 10 minutes before CAREFULLY releasing whatever steam is left (I use a wooden spoon handle)
9. 9Remove 2 cups of the beans & veggies and blend until smooth. Add back into the soup and stir.
10. 10Garnish with chopped green onion, cilantro, salsa, lime wedges, or even my Green Chile Sour Cream if desired.