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Instant Pot Enchilada Soup

Instant Pot Enchilada Soup

  • 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


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!


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


  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