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5.0 from 42 votes

Instant Pot Vegan Enchilada Soup - Stovetop Option

Instant Pot Vegan Enchilada Soup with Quinoa, walnuts, mushrooms. Pressure Cooker Bean-free Vegan Quinoa Chili with Homemade Enchilada seasoning. Saucepan Option. Vegan Glutenfree Recipe. Soyfree Nutfree Oilfree option. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 240 kcal
Course: Main Course
Cuisine: Mexican , Vegan

Ingredients

Soup:
  • 1 tsp oil , Or use 3 tbsp broth to saute
  • 1/2 medium onion , chopped
  • 4 cloves of garlic , finely chopped
  • 6 oz mushrooms , a combination or white, cremini or other)
  • 1/3 cup walnuts
  • 1/2 - 1 jalapeno chopped
  • 1 green bell pepper , chopped
  • 1/2 red bell pepper chopped
  • 2 tbsp or more enchilada seasoning (see below)
  • 1/4 cup dry quinoa
  • 2 oz soy curls (optional)
  • 1/3 cup corn
  • 1 cup tomato sauce or puree
  • 1.5 cups veggie broth or vegan chikin flavored broth or water
  • 3/4 tsp salt (slightly less if the broth is salted)
Enchilada seasoning:
  • 1/2 tsp each of chipotle pepper powder , ancho chili powder, cumin, oregano, chipotle pepper flakes, garlic powder, onion powder.
  • 3/4 tsp  smoked paprika or a mix of sweet & smoked, as all smoked can be hot
  • 1/4 tsp cinnamon
  • dashes of black pepper cayenne, thyme (optional)

Instructions

    Cup of Yum
  1. Start the instant pot on sauté. Add oil/broth. Once hot, add the onion, garlic and pinch of salt and cook for 2 minutes. Meanwhile, pulse the walnuts in a processor until they form a coarse mixture. Add mushrooms and pulse again until the mushrooms are chopped.
  2. Add the mushroom and walnut mixture to the pot and mix in for a min. Add the jalapeño and peppers and cook for 2 mins.
  3. Add the spices, quinoa (or quinoa + soy curls)**, corn, salt, tomato sauce, broth and mix well.
  4. Close the lid and pressure cook on high pressure for 15 minutes, allow the pressure to release naturally. Taste and adjust the salt, heat or flavor and mix in.
  5. Garnish with vegan sour cream, lemon juice, cilantro, jalapeño or pickled jalapeño, and/or hot sauce. Serve with pumpkin cornbread. 
  6. Saucepan: Follow steps 1,2 in a saucepan over medium heat. Cook the mushroom mixture for 3-4 mins before adding peppers. Follow step 3, Add 1/2 cup more broth and partially cover and cook for 20-25 minutes. Taste and adjust flavor, liquid content and check the quinoa for doneness. Uncover and simmer over low for 10 to 15 mins.

Notes

  • Variation: You can also use 2 fresh chipotle peppers instead of dried powder and flakes inthe seasoning, and blend the peppers into the broth. 
  • Or you can use 1 cup of premade red enchilada sauce and add some chili powder blend or taco seasoning to preference. 
  •  
  • ** Add Lentils: At step 3 you can also add a 1/4 cup brown lentils and 1/2 cup more broth. Add 2 tsp more enchilada seasoning
  • Add Beans: At step 3, you can also add 1 to 1.5 cups cooked beans/chickpeas of choice. Add 2 tsp more enchilada seasoning
  •  
  • Walnuts: Use other nuts such as cashews, pecans or use pumpkin seeds or just omit. 
  •  
  • Quinoa: Use rice(white), millet, red lentils, or buckwheat.

Nutrition Information

Calories 240kcal (12%) Carbohydrates 27g (9%) Protein 12g (24%) Fat 10g (15%) Sodium 560mg (23%) Potassium 690mg (20%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 1750IU (35%) Vitamin C 58.2mg (65%) Calcium 38mg (4%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 240

% Daily Value*

Calories 240kcal 12%
Carbohydrates 27g 9%
Protein 12g 24%
Fat 10g 15%
Sodium 560mg 23%
Potassium 690mg 15%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 1750IU 35%
Vitamin C 58.2mg 65%
Calcium 38mg 4%
Iron 2.7mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.