Instant Pot Spicy Black Bean Soup
Equipment
- Instant Pot
- Immersion blender
Ingredients
- 3 tbsp Earth Balance Butter
- 1 medium onion chopped
- 1 medium yellow bell pepper diced
- 5 cloves garlic minced
- 4 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground oregano
- 3/4 tsp salt
- 1/4 tsp chipotle powder
- 6 cups vegetable broth
- 1 lb dry black beans
- 4 oz can of green chiles
- 1 cup pico de gallo
Instructions
- On the Instant Pot, select the SAUTE function. Heat the Earth Balance Butter and add the onions and bell pepper. Cook for about 5 minutes or until onions are tender.
- Add all the spices. Cook for 1 more minute. Select CANCEL.
- Add the remaining ingredients except the pico de gallo.
- Under PRESSURE COOKING, select high and set the timer for 40 minutes (the additional cooking time is to allow time for the pressure cooker to achieve appropriate temperature and to naturally release pressure).
- Using the immersion blender, blend until smooth and creamy.
- Serve with the pico de gallo.
Nutrition with Essential Amino Acids
Nutrition Facts
Instant Pot Spicy Black Bean Soup
Amount Per Serving (1 cup)
Calories 82.75
Calories from Fat 24
% Daily Value*
Fat 2.7g4%
Saturated Fat 0.74g5%
Sodium 245.17mg11%
Potassium 243.1mg7%
Carbohydrates 14.79g5%
Fiber 3.82g16%
Sugar 2.5g3%
Protein 3.11g6%
Vitamin A 492.63IU10%
Vitamin B1 0.07mg5%
Vitamin B2 0.02mg1%
Vitamin B3 0.41mg2%
Vitamin B5 0.12mg1%
Vitamin B6 0.28mg14%
Vitamin C 16.22mg20%
Vitamin E 0.8mg5%
Vitamin K 10.2µg10%
Calcium 38.07mg4%
Copper 0.07mg4%
Folate 48.31µg12%
Iron 1.54mg9%
Manganese 0.21mg11%
Magnesium 26.32mg7%
Phosphorus 58.64mg6%
Selenium 0.99µg1%
Zinc 0.46mg3%
Ess-Arginine 145mg
Ess-Histidine 66mg
Ess-Isoleucine 105mg
Ess-Leucine 188mg
Ess-Lysine 160mg
Ess-Methionine 35mg
Ess-Phenylalanine 128mg
Ess-Threonine 99mg
Ess-Tryptophan 29mg
Ess-Valine 126mg
* Percent Daily Values are based on a 2000 calorie diet.
