Instant Pot Spicy Vegan Black Bean & Quinoa Soup
 
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This Instant Pot Spicy Vegan Black Bean & Quinoa Soup is chock full of veggies, flavor, fiber, and plant-based protein. This spicy dish is perfect for warming up any day. The best part is that the Instant Pot does the hard parts for you! If you’re looking to cut down on more prep time, using pre-cut frozen squash and frozen diced onions is an easy way to pick up the pace. Here’s the Instant Pot I use because it cooks beans significantly faster than the stovetop and you can avoid the extra work of soaking them overnight.
Author:
Recipe type: Instant Pot Dinner
Cuisine: Latin
Serves: 6
Ingredients
  • 1 tsp olive oil
  • 1 medium yellow onion, peeled and diced
  • Salt to taste
  • ½ medium butternut squash (about 1.5 cups), peeled and cut into ¾-inch pieces
  • 1 medium poblano pepper, cut into ¼-inch pieces
  • 1 small jalapeño pepper, deseeded, stem removed, and diced
  • 2 cloves garlic, peeled and minced
  • 1 Tbsp chili powder
  • 1¼ tsp ground cumin
  • ⅛ tsp cayenne pepper (optional, only add if you can handle serious spice)
  • ¾ tsp ground black pepper
  • 1 7-oz can chipotle in adobo, finely chopped
  • 6 cups low-sodium veggie broth
  • 1 14-oz can diced fire-roasted tomatoes
  • 1 cup quinoa, rinsed
  • ½ cup dry black beans
  • ¾ cup cilantro, chopped, divided (½ cup mixed into soup + ¼ cup for an optional topping)
  • ⅓ cup roasted pepitas, for topping
Instructions
  1. Heat oil in the Instant Pot on the sauté setting (normal). Add the peeled and diced onion and a pinch of salt, and cook, covered, stirring occasionally for 3 minutes.
  2. Add the squash, poblano pepper, and jalapeño. Cook, stirring occasionally, for 4 minutes.
  3. Stir in the garlic, chili powder, cumin, cayenne, and black pepper, and cook for 1 minute.
  4. Add the chipotle and veggie broth and bring to a soft boil.
  5. When the edges of the pot start bubbling (this is a soft boil), stir in the tomatoes and quinoa. Simmer for about 5 minutes.
  6. Add the black beans. Mix. Cook under high pressure for 30 minutes. Let the steam naturally release for 15 minutes.
  7. Mix in cilantro and serve topped with pepitas. Top with extra cilantro, if desired.
Nutrition Information
Serving size: 2 cups Calories: 220 Fat: 8 Saturated fat: 5 Carbohydrates: 29 Sugar: 7 Fiber: 6 Protein: 14 Cholesterol: 0
Recipe by Sarah Koszyk at https://sarahkoszyk.com/instant-pot-spicy-vegan-black-bean-quinoa-soup/