Step 1

In a small bowl, add in 1 can (1 3/4 cups) black beans and mash with a potato masher or a fork until uniform. Set aside.

Step 2

Set the instant pot to the saute setting and add in 3 tablespoons of the vegetable broth. Add the onion, bell pepper, celery, and jalapeno, and sauté until tender, about 3 minutes. Add the garlic and cook 1 minute longer. (see notes)

Step 3

Stir in the remaining vegetable broth along with the mashed black beans, remaining whole black beans, fire roasted tomatoes, corn, bay leaf, cumin, and chili powder. Mix until well combined and pop the lid on. Set the instant pot to “beans/stew” and cook for 15 minutes.

Step 4

Release the pressure and open the instant pot. Discard bay leaf and add in the cilantro and lime juice. Season with salt and pepper to taste and adjust seasonings as desired.

Step 5

Serve warm with a dollop of vegan sour cream plus a sprinkle of avocado, cilantro, green onions, and bell peppers. Enjoy!