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Vegetarian Enchilada Soup is just perfect for this cold weather. The best part is that it is made in Instant Pot. And it is a dump and go kind of recipe. Just 5 minutes of Cookig time in Instant Pot and a hearty filling dinner is ready in no time. #vegetariansoup #enchiladasoup #vegetarianenchiladasoup #instantpotenchiladasoup #instantpotsoup #easymeals #vegetariandinner

Vegetarian Enchilada Soup Instant Pot Recipe

Vegetarian Enchilada Soup is made in Instant Pot. It is a DUMP & GO kind of recipe. Just 5 minutes of Cooking time in Instant Pot and a healthy, hearty & filling dinner is ready in no time.

Course Main Course, Soup
Cuisine American, Tex Mex
Keyword Busy Weeknight Meals, instant pot enchilada soup, instant pot soups, vegetarian enchilada soup, vegetarian instant pot recipes, vegetarian recipes, vegetarian soups
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 8 People
Author simplyvegetarian777


  • 2 cans 15 ounce each Black Beans use low sodium if required
  • 2 cups Corn, frozen or canned
  • 1 can or 10 ounce Red Enchilada Sauce use low sodium if available
  • 1 carton or 32 ounce Vegetable Broth use low sodium if required
  • 1 large Onion chopped fine
  • 1 large Tomato chopped fine
  • 1 cup Bell Peppers (Red, Yellow or Orange or Mix)
  • 1 Chipotle Pepper in adobo sauce chopped


  • 1/2 tbsp Oregano dry
  • 1/2 tsp Garlic powder
  • 1 tsp Cumin powder


  1.  Place the inner pot inside the Instant Pot. Add all the ingredients inside the inner pot.

  2. Place the Lid of the Instant Pot and set it to SEALING.

  3. Press the MANUAL/PRESSURE COOK button and set it to LOW PRESSURE/NORMAL MODE for 5 MINUTES.

  4. Once the timer goes off, and the safety valve drops down, open the LID carefully. ENCHILADA SOUP IS READY to be served.


  1. You can serve it 2 ways - 

  2. 1. This VEGETARIAN ENCHILADA SOUP can be served as is and it is a little soupier. 

  3. 2. To make it more hearty and slightly thicker, Take out a cup or 2 of soup and give it a quick blend in the blender. Add it back to the soup. Stir and Serve.

  4. Add the toppings of pico de gallo, sour cream, cheese, and Tortilla Chips. If you are vegan, skip the cheese and sour cream.