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.
Prep Time2 minutesmins
Cook Time5 minutesmins
Total Time7 minutesmins
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
Servings: 8People
Author: simplyvegetarian777
Ingredients
2 cans 15 ounce eachBlack Beansuse low sodium if required
2cupsCorn, frozen or canned
1 can or10 ounceRed Enchilada Sauceuse low sodium if available
1 carton or32 ounceVegetable Brothuse low sodium if required
1largeOnionchopped fine
1largeTomatochopped fine
1cupBell Peppers (Red, Yellow or Orange or Mix)
1Chipotle Pepper in adobo saucechopped
Spices
1/2tbspOregano dry
1/2tspGarlic powder
1tspCumin powder
NO SALT NEEDED SINCE BROTH, SAUCE & CANNED BEANS ALREADY HAVE ENOUGH SALT
Instructions
Place the inner pot inside the Instant Pot. Add all the ingredients inside the inner pot.
Place the Lid of the Instant Pot and set it to SEALING.
Press the MANUAL/PRESSURE COOK button and set it to LOW PRESSURE/NORMAL MODE for 5 MINUTES.
Once the timer goes off, and the safety valve drops down, open the LID carefully. ENCHILADA SOUP IS READY to be served.
SERVING SUGGESTION
You can serve it 2 ways -
1. This VEGETARIAN ENCHILADA SOUP can be served as is and it is a little soupier.
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.
Add the toppings of pico de gallo, sour cream, cheese, and Tortilla Chips. If you are vegan, skip the cheese and sour cream.