Instant Pot Enchilada Soup
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!

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.
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.
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.
More Instant Pot Soup Recipes
- Instant Pot Tomato Soup
- Instant Pot Minestrone
- Instant Pot Red Lentil Soup
- Insatnt Pot Pinto Bean Soup
Instant Pot Enchilada Soup
- 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
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
- 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
- Add the olive oil, onion, celery, and bell pepper, to the Instant Pot and press the ‘sauté’ function.
- Sauté for 3 minutes, stirring occasionally.
- Add the garlic, vegetable broth, enchilada sauce, corn, tomatoes, and black beans to the Instant Pot.
- Set to Manual Pressure Cooker for 5 minutes.
- Once the Instant Pot is finished cooking, quick-release the pressure.
- Stir in the cream cheese.
This sounds so good! And if you don’t happen to have enchilada sauce on hand, it is super easy to make.Â
Yum!! This soup was so hearty, flavorful and delicious!! Will definitely be making it again soon!
This was so delicious and comforting. I will be making this a lot over the winter.
I’ve always wanted to make enchilada soup but found it intimated but this instant pot version looks delicious and IP beginner friendly.
I adore soup season. This instant pot recipe is my new favorite! So tasty and easy to make.
Soup season is my all time favorite season. Amazing recipe with tons of flavor.
I would like to try this recipe but don’t have an instant pot. How would I go about cooking this recipe in a pot on a stove top? Would I need to adjust liquid measurements?