• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » main course

    Instant Pot Vegan Enchilada Soup – Stovetop Option

    Published: Nov 2, 2018 · Modified: Feb 2, 2019 by Richa 35 Comments

    Jump to Recipe   Print Recipe

    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 13 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.

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Baked Apple Cider Donuts
    Vegan Malai Ladoo – Cardamom Cream Fudge Balls »


    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

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

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sandra Nosik

      March 17, 2023 at 12:36 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        March 17, 2023 at 9:42 pm

        yay! so glad it was a hit!

        Reply
    2. Valerie

      October 21, 2021 at 11:26 am

      5 stars
      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.

      Reply
    3. Elisha Kehl

      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

        October 16, 2020 at 3:12 pm

        Yay

        Reply
    4. Archie Naik

      March 02, 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
    5. Grace

      February 02, 2020 at 12:57 pm

      5 stars
      delicious

      Reply
    6. Jessica

      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

        February 12, 2019 at 2:10 pm

        awesome!!

        Reply
    7. Elena

      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

        December 10, 2018 at 10:35 pm

        awesome!

        Reply
    8. Yogita

      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

        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

          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

            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
    9. Lynn

      November 15, 2018 at 5:04 pm

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

      Reply
      • Richa

        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
    10. Shirlene

      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

        November 12, 2018 at 7:47 pm

        awesome!

        Reply
    11. Sarah

      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

        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

        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

          March 13, 2019 at 8:07 pm

          Thanks!

          Reply
    12. Kalynn

      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
    13. Brenda J

      November 08, 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

        November 08, 2018 at 5:42 pm

        yay! awesome! so glad you love it!

        Reply
    14. Suzanne

      November 06, 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

        November 06, 2018 at 10:22 pm

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

        Reply
        • Suzanne

          November 07, 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

            November 07, 2018 at 10:02 am

            yes same amount. no adjustments needed

            Reply
    15. tdw

      November 06, 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

        November 06, 2018 at 10:44 am

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

        Reply
    16. Laura

      November 05, 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

        November 05, 2018 at 10:15 pm

        Thank you Laura! <3 <3

        Reply
      • Leslie C.

        December 04, 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

    Primary Sidebar

    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.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa