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Easy Vegan Instant Pot Black Bean Soup

5 from 1 review



1 sweet onion, diced

2 carrots, finely chopped

2 ribs of celery, finely chopped

olive oil

8 oz dried red lentils

2 cans of diced tomatoes

2 cans of black beans, rinsed and drained

1 bag of spinach

1 tbsp. cumin

1 tbsp. oregano

64 oz of vegetable broth

1 can of chipotle in adobo sauce

1/2 of a jar of vegan mayo (I use Veganaise brand)


Coat the bottom of the Instant Pot basin with oil. Sauté onions, carrots, and celery using sauté button until translucent. Add remaining ingredients (except chipotle in adobo and vegan mayo). Then press manual and set for 25 minutes. When done turn the nob on top to vent the Instant Pot. Mix together chipotle in adobo sauce with vegan mayo. Serve soup hot with chipotle/mayo sauce drizzled on top. Add chopped avocado and cilantro if desired.

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