This vegetarian Instant Pot Enchilada Soup is packed with tender black beans and a variety of vegetables simmered in a flavorful broth. This rich and creamy soup is a family favorite!

Instant Pot Enchilada Soup

I love making my vegetarian enchilada soup and I decided to convert it to an Instant Pot recipe so it would cook more quickly. I made a few tweaks and adjustments and I’ve added some substitution options so you can customize this for your family. I like my soup on the spicy side, but you can make it milder if you like. The enchilada sauce adds tons of flavor to this soup without the need for a fully stocked spice rack. It’s great for a quick and easy weeknight meal!

Ingredients & Substitutions

  • Olive oil- A little olive oil helps us soften the onion and peppers.
  • Onion– The onion adds a delicious base to the flavor of the soup. You can use a yellow or white onion. You could also substitute 3 shallots, if necessary.
  • Celery– This adds more veggies to the soup and helps add a layer of savory flavor. If you don’t have celery, you can leave it out.
  • Bell pepper– Green bell pepper is an easy way to add more veggies to this soup. You can substitute with red, yellow, or orange bell pepper if that’s what you have.
  • Vegetable broth– Look for a low-sodium broth so you can control the saltiness of the soup.
  • Red enchilada sauce– I like the Frontera brand. You can use a mild or medium sauce, depending on how hot you like it.
  • Corn– The sweetness of the corn is delicious with the spicy broth. I used can corn but you can substitute with frozen corn.
  • Diced tomatoes with green chilies– These add lots of flavor and heat to the soup.
  • Black beans– These add plant-based protein to the dish to help fill you up. You can substitute with pinto beans.
  • Cream cheese- This makes the soup extra rich and creamy and helps tame the heat. For a vegan option, use Kite Hill’s vegan cream cheese.
Easy Enchilada Sauce

My Favorite Enchilada Sauce

The spicy enchilada sauce adds tons of flavor to this soup. I like the Frontera brand red enchilada sauce but sometimes I make my own using this enchilada sauce recipe. I would recommend sticking to red enchilada sauce for this recipe but if you have salsa verde to use, try this chickpea chili verde!

How to Make Enchilada Soup in an Instant Pot

Instant Pot Enchilada Soup
Chop your veggies.
Instant Pot Enchilada Soup
Add the olive oil, onion, celery, and bell pepper to the Instant Pot and press the ‘sauté’ function.
Instant Pot Enchilada Soup
Add the garlic, vegetable broth, enchilada sauce, corn, tomatoes, and black beans to the
Instant Pot.
Instant Pot Enchilada Soup
Set the pressure cooker to manual cook for 5 minutes.
Instant Pot Enchilada Soup
Once the Instant Pot is finished cooking, quick-release the pressure. Stir in the cream cheese.
Instant Pot Enchilada Soup
Keep stirring until the soup is creamy and the cream cheese is mixed in.

How to Store Leftover Soup

Let the soup cool slightly, then store it in an airtight container in the fridge for up to 5 days. To reheat the soup, divide it into individual portions and microwave on 50% power for 4-5 minutes, stirring each minute until heated through. Or, you can warm it over low heat on the stovetop. Be sure not to bring the soup to a boil or the cream cheese may curdle. I don’t recommend freezing this soup.

Frequently Asked Questions

  • Can I make this recipe vegan? Yes! For a vegan option, use Kite Hill’s vegan cream cheese.
  • Is this recipe gluten-free? Double-check your enchilada sauce to be sure there isn’t any gluten. Otherwise, this recipe is naturally gluten-free.
  • Is this recipe spicy? It depends on your enchilada sauce. For a mild flavor, use a mild enchilada sauce. To eliminate any spicy flavor, use a mild enchilada sauce and substitute the tomatoes with diced chilis for plain diced tomatoes.

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Instant Pot Enchilada Soup

Instant Pot Enchilada Soup

★★★★★ 5 from 5 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Time to Pressurize: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This vegetarian Instant Pot Enchilada Soup is packed with tender black beans and a variety of vegetables simmered in a flavorful broth. This rich and creamy soup is a family favorite!

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 1 green bell pepper, chopped
  • 1 small jalapeño seeded and diced (optional)
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup enchilada sauce
  • 1 (15oz) can corn, drained
  • 1 (10oz) can diced tomatoes with green chilis
  • 1 (15oz) can black beans drained and rinsed
  • 4 oz cream cheese

Instructions

  1. Add the olive oil, onion, celery, and bell pepper, to the Instant Pot and press the ‘sauté’ function.
  2. Sauté for 3 minutes, stirring occasionally.
  3. Add the garlic, vegetable broth, enchilada sauce, corn, tomatoes, and black beans to the Instant Pot.
  4. Set to Manual Pressure Cooker for 5 minutes.
  5. Once the Instant Pot is finished cooking, quick-release the pressure.
  6. Stir in the cream cheese.

Keywords: Instant Pot Enchilada Soup