This hearty soup can be as spicy as you like—just add more or less jalapeno, green chilies, and chile peppers. You are also in the driver’s seat for the texture. As written, this recipe tends more toward soup when hot out of the pot. The next day? It’s thicker. But you can make it thicker right away: Mash 1 cup (242 g) of the refried beans and use 3/4 to 1 cup (178 to 235 ml) of water instead of 11/2 cups. Either way, if you’re looking for a bowl of soup that feels like an entire meal, with a kick of heat, you’re going to love this one.
Heat the olive oil in an uncovered Instant Pot or multicooker on the saute function (normal setting). Add the onion and garlic, and saute for about 3 minutes.
Add the quartered tempeh and 1⁄2 cup (120 ml) of the broth to the pot. Saute and begin to crumble the tempeh with a wooden spoon. Prop the lid over the pot for 5 minutes. (Add vegetable broth as necessary to keep the tempeh from sticking.)
Meanwhile, in a small bowl, add 1⁄2 cup of the pinto beans and all of the diced jalapeno. Mash with a potato masher or fork.
Continue to stir and saute and crumble the tempeh until it resembles small white beans (or meatless crumbles). Transfer the mashed beans to the pot and, using the potato masher, mash into the tempeh.
Add the remaining whole beans, green chilies, tomatoes, water, chili powder (if using), and any remaining vegetable broth to the pot, combining well.
Cover the pot, move the steam release handle to sealing, select the manual function, toggle the pressure cooker button to low pressure, and set for 5 minutes. Once done, allow for a natural release.
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