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Instant Pot Vegan Enchilada Soup – Stovetop Option

November 2, 2018 By Richa 32 Comments

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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.  Jump to Recipe Instant Pot Vegan Enchilada Soup with Quinoa, walnuts, mushrooms. Bean-free Quinoa Chili with Homemade Enchilada seasoning. Saucepan Option. #VeganRicha #Vegan #Soyfree #Glutenfree #Recipe #Nutfreeoption #oilfree

The cold weather calls for bowls full of comforting soups and sometimes I like them to be bean-free. You know age and all ;). Enter this Quinoa Walnut Veggie soup!

Quinoa, mushrooms, walnuts, optional soy curls or beans/lentils all go into a pressure cooker with some enchilada seasoning, which is a dry enchilada sauce mix with various spices and chilies. Add some broth/stock and done! The quinoa and walnut add amazing texture to this thick soup which is more like a enchilada filling. You can use it to fill up burritos and top nachos too. If you add a bit more broth and some cooked beans, it makes a great Quinoa chili! Serve with toppings of choice.

This savory, warming, flavorful bowl is a perfect quick weeknight meal. Saucepan instructions in the notes. Can be made without walnuts. Lets make some!!

Instant Pot Vegan Enchilada Soup with Quinoa, walnuts, mushrooms. Bean-free Vegan Quinoa Chili with enchilada seasoning. Saucepan Option. #VeganRicha #Vegan #Soyfree #Glutenfree #Recipe #Nutfreeoption #oilfree

More warming Soups and stews from the blog

  • IP Lentil Chili. GF
  • IP Mushroom Wild Rice Soup. GF
  • Japanese Veggie Curry. GF
  • Instant Pot Lasagna Soup with Red lentils.  – So Easy
  • IP Potato Chickpea Soup. GF
  • Tomato Soup with Tofu Croutons. 
  • More Instant Pot Recipes!

Instant Pot Enchilada Soup with Quinoa, walnuts, mushrooms. Bean-free Quinoa Chili with enchilada seasoning. Saucepan Option. #VeganRicha #Vegan #Soyfree #Glutenfree #Recipe #Nutfreeoption #oilfree
Instant Pot Vegan Enchilada Soup with Quinoa, walnuts, mushrooms. Bean-free Quinoa Chili with enchilada seasoning. Saucepan Option. #VeganRicha #Vegan #Soyfree #Glutenfree #Recipe #Nutfreeoption #oilfree

This was a hard one to name :). I started off with a chikin enchilada soup, veganizing it with soy curls, quinoa instead of beans, making my own seasoning which is so much more flavorful, wanting more texture, so walnuts. So it is somewhere in between the soup and quinoa chili. What would you call this delicious bowl?

Instant Pot Enchilada Soup with Quinoa, walnuts, mushrooms. Bean-free Quinoa Chili with enchilada seasoning. Saucepan Option. #VeganRicha #Vegan #Soyfree #Glutenfree #Recipe #Nutfreeoption

Tips to make a flavorful thick soup in a Pressure Cooker

  • Pressure cooking the mushroom onion mixture with less liquid volume, causes them to caramelize. Cooking under pressure works that way if there isnt too much dilution in terms of liquid and other ingredients. 
  • If using more added ingredients such as lentils, or using more liquid, cook the mushroom mixture for a few mins on saute before proceeding to the next step. 
  • To Double, Double everything except water/broth. Use 2.5 cups. The cooking time will be the same. If tripling, then add 2 more mins to the cooking time. With the triple amounts, also cook the mushrooms longer on saute.

If you make this recipe, do let me know in the comments below, add a rating with the comment and tag me on Instagram #veganricha. 

Instant Pot Vegan Enchilada Soup with Quinoa, walnuts, mushrooms. Bean-free Quinoa Chili with Homemade Enchilada seasoning. Saucepan Option. #VeganRicha #Vegan #Soyfree #Glutenfree #Recipe #Nutfreeoption

Instant Pot Enchilada Soup with Quinoa, walnuts, mushrooms. Bean-free Quinoa Chili with enchilada seasoning. Saucepan Option. #VeganRicha #Vegan #Soyfree #Glutenfree #Recipe #Nutfreeoption
Print Recipe
5 from 11 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 Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main
Cuisine: Mexican, Vegan
Keyword: easy enchilada soup, instant pot enchilada soup, instant pot quinoa chili, quinoa chili, vegan quinoa chili
Servings: 4 servings
Calories: 240kcal
Author: Vegan Richa

Ingredients

Soup:

  • 1 tsp oil , Or use 3 tbsp broth to saute
  • 1/2 (0.5 ) medium onion , chopped
  • 4 cloves of garlic , finely chopped
  • 6 oz (170.1 g) mushrooms , a combination or white, cremini or other)
  • 1/3 cup (39 g) walnuts
  • 1/2 - 1 (1/2 to 1 ) jalapeno chopped
  • 1 green bell pepper , chopped
  • 1/2 (0.5 ) red bell pepper chopped
  • 2 tbsp or more enchilada seasoning (see below)
  • 1/4 cup (42.5 g) dry quinoa
  • 2 oz soy curls (optional)
  • 1/3 cup (51.33 g) corn
  • 1 cup (245 g) tomato sauce or puree
  • 1.5 cups (352.5 ml) veggie broth or vegan chikin flavored broth or water
  • 3/4 tsp (0.75 tsp) salt (slightly less if the broth is salted)

Enchilada seasoning:

  • 1/2 tsp (0.5 tsp) each of chipotle pepper powder , ancho chili powder, cumin, oregano, chipotle pepper flakes, garlic powder, onion powder.
  • 3/4 tsp  (0.75 tsp) smoked paprika or a mix of sweet & smoked, as all smoked can be hot
  • 1/4 tsp (0.25 tsp) cinnamon
  • dashes of black pepper cayenne, thyme (optional)

Instructions

  • 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.
  • 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.
  • Add the spices, quinoa (or quinoa + soy curls)**, corn, salt, tomato sauce, broth and mix well.
  • 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.
  • Garnish with vegan sour cream, lemon juice, cilantro, jalapeño or pickled jalapeño, and/or hot sauce. Serve with pumpkin cornbread. 
  • 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.

Video

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

Nutrition Facts
Instant Pot Vegan Enchilada Soup - Stovetop Option
Amount Per Serving
Calories 240 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 560mg24%
Potassium 690mg20%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 8g9%
Protein 12g24%
Vitamin A 1750IU35%
Vitamin C 58.2mg71%
Calcium 38mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: gluten free, Instant Pot, main course Tagged With: pressure cooker, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Laura says

    November 5, 2018 at 8:37 pm

    5 stars
    This looks absolutely awesome and everything you post, every recipe is a work of art.
    Any recipe I have tried has been totally delicious!
    I do so appreciate all of your hard work and all of your efforts. Take care…

    Reply
    • Richa says

      November 5, 2018 at 10:15 pm

      Thank you Laura! <3 <3

      Reply
    • Leslie C. says

      December 4, 2018 at 8:54 am

      5 stars
      I made this recipe last night in my Instant Pot, following these instructions exactly, with the soy curls.

      It was SO good. Such a delicious, filling, easy weeknight meal. I didn’t put sour cream or anything on top, but I will probably do that if I ever make this recipe for guests. I’m sure it would go great with the suggested pumpkin cornbread – which is another favorite recipe in this house and something my partner requests regularly.

      The only changes I made was that I threw in some spinach at the very end, and I used jarred red bell pepper instead of 1/2 of a fresh red bell pepper.

      Reply
  2. tdw says

    November 6, 2018 at 7:41 am

    5 stars
    I need to double the recipe. Do I double the cooking time if using the Instant Pot?

    Reply
    • Richa says

      November 6, 2018 at 10:44 am

      no, same time. If you triple, then add 2-3 mins more

      Reply
  3. Suzanne says

    November 6, 2018 at 10:13 pm

    Could I substitute rice for the quinoa? Unfortunately quinoa gives me a terrible stomach ache. But everything else sounds so incredible! Thank you 😊

    Reply
    • Richa says

      November 6, 2018 at 10:22 pm

      yes rice will work just fine, or use red lentils. They will work too.

      Reply
      • Suzanne says

        November 7, 2018 at 7:48 am

        Thank you for your response…same amount of rice/lentils as the amount of quinoa? Any other adjustments? I love your ziti with chipotle lentil sauce recipe!!

        Reply
        • Richa says

          November 7, 2018 at 10:02 am

          yes same amount. no adjustments needed

          Reply
  4. Brenda J says

    November 8, 2018 at 4:32 pm

    5 stars
    This is crazy good! I really can’t think of any adjective that would describe this any better. I haven’t been disappointed with any recipe that I have tried. You are amazing!

    Reply
    • Richa says

      November 8, 2018 at 5:42 pm

      yay! awesome! so glad you love it!

      Reply
  5. Kalynn says

    November 10, 2018 at 4:26 am

    5 stars
    i just made this last night after seeing it on your instagram and it is absolutely delicious! i don’t have an instant pot so i did the sauce pan version and it was flawless. i love the texture the processed walnuts and mushrooms give the chili 😍

    Reply
  6. Sarah says

    November 11, 2018 at 1:29 pm

    Richa –
    My husband does not like quinoa. I saw that you said you could use rice instead but was wondering what you thought would be the best substitute: amaranth, buckwheat, teff, or sorghum? I’m not overly familiar with any of those yet but they are all in my pantry 🙂

    Reply
    • Richa says

      November 11, 2018 at 5:21 pm

      rice, millet or buckwheat or amaranth might work. Sorghum takes much longer to cook. You want to use grains which have somewhat similar cooking times as quinoa.

      Reply
    • Supriya says

      March 13, 2019 at 6:04 pm

      5 stars
      This recipe was perfect! Soooo delicious! You knocked it out of the park with this one. Thank you!!!

      Reply
      • Richa says

        March 13, 2019 at 8:07 pm

        Thanks!

        Reply
  7. Shirlene says

    November 12, 2018 at 4:51 am

    5 stars
    This was not only yummy but was very helpful for diabetes. My hubby’s numbers were good two hours later. I did add more garlic and cumin. I also added some chopped avacado to one serving. Thank you!

    Reply
    • Richa says

      November 12, 2018 at 7:47 pm

      awesome!

      Reply
  8. Lynn says

    November 15, 2018 at 5:04 pm

    I’d love to try this recipe soon. I’m not familiar with soy curls?

    Reply
    • Richa says

      November 16, 2018 at 4:27 am

      you can get them on amazon or on butler.com website(butler is the brand of the soy urls) or use seitan or just leave them out.

      Reply
  9. Yogita says

    November 20, 2018 at 9:04 am

    I have some leftover green enchiladas sauce . Can i use that in this recipe instead of the enchiladas seasoning? Also , where can I buy the enchiladas seasoning?

    Thanks!!

    Reply
    • Richa says

      November 20, 2018 at 10:46 am

      yes see notes on how much sauce to use.
      Enchilada seasoning is right there inthe recipe. You just mix the listed herbs and spices under enchilada seasoning and measure and use.

      Reply
      • Yogita says

        November 21, 2018 at 11:05 am

        Tried the recipe with the sauce and it turned out very good!! Are the spices /herbs available in any grocery store or only in Mexican stores

        Thanks!

        Reply
        • Richa says

          November 21, 2018 at 11:42 am

          most are available in any store. If you cant find ancho or chipotle powder, use a chili blend

          Reply
  10. Elena says

    December 10, 2018 at 8:17 pm

    Made this tonight and it was absolutely amazing!!! I did add the green Lentils, Quinoa and beans and it was great! The spice was just right too. Thank you!

    Reply
    • Richa says

      December 10, 2018 at 10:35 pm

      awesome!

      Reply
  11. Jessica says

    February 12, 2019 at 2:01 pm

    5 stars
    Sooo good!! I left out the cinnamon (not a fan of sweet chili), used an entire 15 oz of canned corn, and added whole wheat noodles after cooking to make a chili mac. Also swapped out salt for a few dashes of braggs liquid aminos and some nutritional yeast for that extra savory flavor. Will definitely be making this again. Keep the IP recipes coming!!

    Reply
    • Richa says

      February 12, 2019 at 2:10 pm

      awesome!!

      Reply
  12. Grace says

    February 2, 2020 at 12:57 pm

    5 stars
    delicious

    Reply
  13. Archie Naik says

    March 2, 2020 at 10:32 am

    5 stars
    I have made this recipe countless times and everytime it has turned out fantastic! I always add black beans (extra) and skip out on the mushrooms depending on who I am cooking for. It’s super filling and can be topped with so many different toppings such as sour cream, tortilla, guac, salsa and the list goes on…

    This recipe is superior to any other chili/tortilla soup recipe.

    Reply
  14. Elisha Kehl says

    October 16, 2020 at 11:58 am

    5 stars
    Fantastic recipe! Super simple and delicious. I’ve made this several times now because it taste so good and my non-vegan father-in-law loves it!

    Reply
    • Richa says

      October 16, 2020 at 3:12 pm

      Yay

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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