Instant Pot Spicy Vegan Black Bean & Quinoa Soup

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.
For every 2 cup serving, you get:
- 14 grams of Plant-Based Protein
- 6 grams of Fiber
- 72% of your daily Vitamin C
- 27% of your daily Vitamin A
- 17% of your daily Iron
*This meal is packed with nutrition!
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.
Watch the video on how to make Instant Pot Spicy Vegan Black Bean & Quinoa Soup:
- 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
- Heat oil in theInstant 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.
- Add the squash, poblano pepper, and jalapeño. Cook, stirring occasionally, for 4 minutes.
- Stir in the garlic, chili powder, cumin, cayenne, and black pepper, and cook for 1 minute.
- Add the chipotle and veggie broth and bring to a soft boil.
- When the edges of the pot start bubbling (this is a soft boil), stir in the tomatoes and quinoa. Simmer for about 5 minutes.
- Add the black beans. Mix. Cook under high pressure for 30 minutes. Let the steam naturally release for 15 minutes.
- Mix in cilantro and serve topped with pepitas. Top with extra cilantro, if desired.
For more vegan recipes, check out:
Vegan Veggie Pozole
Vegan Black Bean Bolognese Pasta
Cupboard Cookout: Sweet and Sour Vegan
Cupboard Cookout: Sweet and Sour Vegan Stir-Fry
Vegan Gluten-Free Split Pea Soup
Vegan Cauliflower Black Bean and Quinoa Grain Bowl
Vegetable Quinoa Chickpea and Avocado Grain Bowl with Cilantro-Lime Dressing
Vegan Brown Rice Cabbage and Edamame Grain Bowl with Carrot-Ginger Dressing
Vegan Adzuki Beans and Rice Bowl
Edamame, Amaranth, and Chimichurri Nourish Bowl
Crockpot Garbanzo Bean & Vegetable Curry Stew
Crockpot African Peanut Potato Stew
Crockpot Vegan Chickpea, Sweet Potato, and Cauliflower Tikka Masala
Hearty Crockpot Mung Bean Soup with Vegetables (Vegan)
Healthiest Vegan Tofu Nuggets
Vegan Stuffed Bell Peppers with Brown Rice and Mung Beans
Vegan Rainbow Vegetable Chili
By: Sydney Rhody, BS, CPT
**There are affiliate links in this post and I will be compensated if you buy the products using these links BUT there is no extra charge to you!
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