Instant Pot Enchilada Soup with Quinoa, walnuts, mushrooms. Bean-free Quinoa Chili with enchilada seasoning. Saucepan Option. #VeganRicha #Vegan #Soyfree #Glutenfree #Recipe #Nutfreeoption
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5 from 9 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



  • 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)


  • 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.



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.


Calories: 240kcal | Carbohydrates: 27g | Protein: 12g | Fat: 10g | Sodium: 560mg | Potassium: 690mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1750IU | Vitamin C: 58.2mg | Calcium: 38mg | Iron: 2.7mg