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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 
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!!
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!
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?
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 - Stovetop Option
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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fantastic! I doubled the recipe, and froze the left overs. We just finished them tonight as baked enchiladas. Delicious. Great spice level, very hearty and satisfying.
Yay! So happy you like it!
Looking forward to making this. What size instant pot are your recipes crafted for? I have a 3-quart mini that I want to scale this down to.
I use 6 qt. Almost all recipes will work in a 3 qt
I am searching in your recipes exclusively lately because I love your blend of flavors. I did not have the mushrooms and my husband wants to stay away from all fats including nuts, but this recipe tasted great despite the exclusions and substitutions. We had it with chickpeas and other vegetables. My husband definitely wants me to make this again!
yay! so glad it was a hit!
I previously had thought that your wild rice mushroom soup was the best soup I had ever had, but I think this one is even better. The cinnamon knocks it out of this world. I added the lentils as suggested. I served it over macaroni noodles. Just delicious. Will make again and again.
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!
Yay
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.
delicious
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!!
awesome!!