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Easy, Oil-Free Plant-Based Chipotle Black Bean Soup in the Instapot

This easy, oil-free, plant-based recipe for Chipotle Black Bean Soup comes together in the Instapot for a hearty and satisfying vegan meal. Starting with dried black beans, this is a budget-friendly dish that will feed a crowd. Smoky, spicy, and full of flavor -- this is an essential WFPB recipe.
Total Time1 hour
Course: Dinner, Entree, Soup, Stew
Cuisine: beans, Gluten-Free, Healthy, Mexican, Oil-Free, Plant-Based, Southwest, Vegan, Vegetarian
Keyword: beans, fiber, freezer-friendly, heart-healthy, high carb, low fat, Instapot, meal prep, oil-free, pantry, pressure cooker, protein, slow-cooker, vegan, vegetarian, wfpb
Servings: 4
Calories: 114kcal

Ingredients

  • 1 ½ cup dried black beans soaked
  • 1/2 medium red onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 2 tablespoons cilantro
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon coriander
  • ½ teaspoon oregano
  • 2-3 cups water
  • 2 dried chipotle peppers
  • Fresh lime avocado, roasted sweet potatoes, or fresh cilantro, to serve

Instructions

To Soak the Beans:

  • Place the beans in a bowl or food-safe container and cover with 2-3 inches of water. Let soak overnight (no need to refrigerate, you can leave on the counter), or at least 6 hours. Drain and rinse thoroughly. Discard any stones you might find in the beans.

To Make the Black Bean Soup:

  • Preheat an Instapot on "Saute" setting. Add the diced onion, bell peppers (green and red), and saute until starting to brown around the edges, 3-5 minutes. Stir often to prevent burning.
  • Add the garlic, cilantro, and all of the dried spices (smoked paprika through oregano). Cook 30 seconds, or until aromatic.
  • Add 2 cups of water and scrape up anything stuck to the bottom of the pot. Add the soaked beans and dried chipotle peppers. You may need to add more water, depending on the size of your Instapot. Add enough water to just barely cover the beans.
  • Place the lid on the Instapot. Change the setting to "Bean/Stew" mode...or cook on high pressure for 40 minutes.
  • After 40 minutes, release the steam on the Instapot and let the pressure come down.
  • Remove the lid and check the texture of the beans -- they should be nice and tender but not falling apart.
  • Season to taste with salt. Remove the chipotle peppers. For extra heat, tear or mince these peppers and add back to the pot (I usually don't do this unless I know my eaters are spice-lovers).
  • Serve with lime, avocado, roasted sweet potatoes, or fresh cilantro.
  • Enjoy!

Notes

Slow-Cooker Version:  You can also make this in the slow-cooker.  Simple combine everything (from onions to pre-soaked beans) in slow cooker and set for 8 hours.  After 8 hours, season with salt and enjoy!