Pressure Cooker Bean Soup (Vegan, Oil-free, & Gluten free)
This bean soup is creamy, hearty, and delicious. It is made with super simple ingredients and is great for meal prep. You can also freeze leftovers in an air tight container for up to a month.
2 pounds dry pinto beans
2 medium yellow onions, roughly chopped
2 green bell peppers, roughly chopped
8 cups low sodium vegetable broth
1 tbsp garlic powder
1 tbsp onion powder
1 tsp liquid smoke
Salt and pepper to taste
Sliced green onion for garnishing (optional)
Sort through your beans and discard any stones or other debris that may be mixed in with them. Rinse your beans very well then add to your pressure cooker with all other ingredients.
Following the directions for your specific pressure cooker to close the pressure valve and cook on high pressure for 1 hour. According to your pressure cooker directions you can allow the steam to release naturally which will take 20-30 minutes or you can release the steam manually by opening the valve. Once the pressure has finished releasing you can remove the lid.
Using an immersions blender or a stand blender, carefully blend your soup until smooth. If you are using a stand blender refer to the instructions for blending hot food. Not all blenders are designed for blending hot foods.
Season with salt, pepper, and top with green onions if desired.