Go Back
+ servings

Instant Pot Black Bean Enchilada Soup

A vegan enchilada soup with black beans, made easily from scratch in the instant pot! (Or easily adapted to the slow cooker or stovetop.) This is an easy but economical recipe with dried beans and cupboard staples - no pre-made sauce! Mellow but smoky and flavorful with a beautiful silky texture, you can add all your favorite toppings to make this soup perfect for your family.
5 from 2 ratings

Ingredients

  • 1 onion, finely chopped
  • 6 cloves garlic, crushed
  • 1 green chili, chopped
  • 4 Tbsp flour
  • 1 Tbsp cumin
  • 1 Tbsp smoked paprika
  • 1 Tbsp chili powder
  • 14 oz (400 g) can of tomatoes
  • 2 cups (450 g) dried black beans, rinsed*
  • 6 cups (1400 ml) vegetable broth , (I used 2 stock / boullion cubes + water)
  • Salt and pepper to taste
  • Juice of 1 lime

Instructions 

  • Measure out your smoked paprika, chili powder, cumin and flour. Add them to a bowl together and set aside.
  • Set your Instant Pot to "Saute" mode. Heat a little oil and saute the onion until soft. Add the garlic and chili and cook until they are also soft.
  • Now pour in another couple of tablespoons of oil into the pan to ensure the bottom is well coated. Add the flour and spice mix and stir constantly to form a paste around the onions, garlic and chili. Be careful not to let it stick to the bottom, add additional oil as needed to loosen things up.
  • Once everything is smelling toasty and warm and the mixture has darkened, start adding the broth, little by little, mixing continuously while a thick sauce forms. Don't add too much liquid at once, as it can cause the paste to clump up.
  • Add salt and pepper to taste.
  • Once all of the broth is in, add the black beans and the canned tomatoes on top. Do not stir (as you want to keep the tomatoes suspended in the broth as much as possible, if they get to the bottom and sides too much you can get a burn warning.)
  • Cancel the "Saute" mode and set to "Pressure Cook" for 20 minutes.
  • Once the cycle is finished, allow a Natural Pressure Release (or at least wait 10 minutes or so before doing a manual release.)
  • Open the lid, stir through the lime juice and serve with your chosen toppings.

Notes

*I rinse the beans but I do not soak them. I don't find it makes much difference but some people do, and for those with digestive issues it would be more important. So go ahead and soak them if you wish. Just rinse off the soaking water before adding them.
Stovetop Instructions:
Make sure to soak your beans overnight or for 8+ hours.
Follow steps 1-5, just using a soup pot on the stove. Then add your beans and tomatoes, bring the soup to a simmer and cook, covered, for 2 hours or until the beans are tender. You may need to add additional water to the soup as it cooks - more steam will escape when cooking on the stove so just check in from time to time and see what you think.
Slow Cooker Instructions:
Soaking your beans is optional here.
Follow steps 1-5, just using a soup pot on the stove. Then transfer to a slow cooker, add the beans and tomatoes, and cook on high for 3-4 hours, or low for 6-8 hours, until the beans are tender.
Serving: 1g, Calories: 304kcal, Carbohydrates: 56g, Protein: 18g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 895mg, Fiber: 13g, Sugar: 6g