Instant Pot Recipe: The Best Vegan Enchilada Soup

This post may contain affiliate links. Read my disclosure policy here.

Print Friendly, PDF & Email

This is my families favorite soup! It is the perfect soup for a cold night and it is loaded with veggies. The veggies get blended up, so your kids won't even know that they are there, but I can assure you, my kids love this meal and it is super healthy!

Since you blend the veggies, this soup is nice and creamy without any actual cream. The beans and corn do give it some texture. The beans also add a nice source of protein that's also high in fiber and antioxidants.

This soup can be made in the slow cooker, but I love how quickly it comes together by cooking it in my Instant Pot. Dinner is done in about a half an hour!

After cooking, Instant Pot automatically starts the keep-warm function and lasts for up to 10 hours. This is perfect if you want to start this meal in the morning or afternoon and have it ready to go by dinner time.

Print
Instant Pot Vegan Enchilada Soup
Prep Time
5 mins
Cook Time
18 mins
Total Time
23 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 8
Ingredients
  • 3 cups Water
  • 1 cup Vegetable Broth I like organic no sodium broth
  • 1 can Chopped Green Chiles (3.5 ounces)
  • 3 tbsp Dried Onion
  • 1 Green Bell Pepper (cored, seeded, and cut into large chunks) You can really use any color of Bell Peper
  • 1 Large Sweet Potato (cut into large chunks) I leave the skin on. There are lots of nutrients in the skin and it gets blended up anyway.
  • 1 can Tomato Sauce (15 ounces)
  • 2 tsp Garlic, minced
  • 1 tsp Sea Salt
  • 1 1/2 tsp Cumin
  • 2 Tbsp Taco Seasoning
  • 1 can Black Beans, rinsed and drained
  • 2 cups Corn
Instructions
  1. In an Instant Pot, add the Water, Vegetable Broth, Green Chilis, Onion, Garlic, Sweet Potato, Bell Pepper, and Tomato Sauce. Secure the lid and select the Manual function. Cook on high pressure for 10 minutes.

  2. Use quick release and remove the lid. Blend the ingredients with an immersion hand blender or ladle in to a blender in several batches and puree ingredients until smooth. If you use a blender, be sure to NOT overfilll the blender since it will be hot and will expand as it blends.

  3. Stir in the following ingredients to pureed soup mixture in the Instant Pot: salt, cumin, taco seasoning, beans, and corn.

  4. Select the Bean/Chili function and cook for 8 minutes in the instant pot to heat through.

  5. Serve with additional toppings: avocado, pico de gallo, salsa, cilantro, or tortilla strips. 

  6. We also like to top with a Vegan Cilantro Sauce. Just blend 1/2 cup of Coconut Yogurt (unflavored, unsweetened), small bunch of Cilantro, and juice from half of a Lime.

Recipe Notes

I would add about 10-15 minutes to the cooking time for the Instant Pot to get up to the proper temperature before it starts to cook and for the quick release depressurizing. 

Recipe can also be adapted and cooked in a slow cooker.You will just need to cook on High for 3-4 hours in the slow cooker, then puree ingredients, and cook for an additional 30 minutes.

To make tortilla strips: cut 1 whole grain tortilla into 1/4″ strips and bake at 400 degrees until crisp (about 8-10 minutes).


(Visited 183 times, 2 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *