Quinoa Enchilada Soup | Instant Pot Quinoa Soup | Vegan Quinoa Soup | Vegetarian Enchilada Soup

Using Instant Pot::

1. Switch on the Instant pot to sauté mode.

2. Once it displays “HOT”, add the olive oil followed by onions, garlic and cilantro. Sauté until onions are translucent (approximately a minute).

3. Add the veggies (red bell pepper, corn, sweet potato), diced tomatoes, black beans, enchilada sauce, spices (oregano, cumin, red chili powder/paprika, salt and black pepper). Stir to combine and deglaze if needed.

4. Add the quinoa the vegetable stock and give it one more stir so everything is well combined.

5. Close the Instant Pot with lid, vent in sealing position.

6. Cook on Manual (pressure cook) High Pressure for 5 mins and do a quick release when done (natural release will work as well). Press cancel.

7. Open the lid, squeeze in some lemon juice and give it a stir. Enchilada soup is ready!!

8. Serve warm with your choice of toppings - all or a combination of tortilla strips, cheddar cheese, avocado, sour cream, jalapeños (optional), pico de gallo, lime and cilantro.

Using Stove top::

9. Heat olive oil in a soup pot or dutch oven and once its hot, add onions, garlic and cilantro and sauté until onions are translucent (approximately a minute).

10. Add the veggies (red bell pepper, corn, sweet potato), diced tomatoes, black beans, enchilada sauce, spices (oregano, cumin, red chili powder/paprika, salt and black pepper) quinoa and vegetable stock. Stir to combine and deglaze if needed.

11. Bring it to boil and then reduce it to low-medium heat. Cover and cook until the quinoa is cooked and the veggies are fork tender.

12. Lastly squeeze in some lemon juice and give it a good stir. Enchilada soup is ready!!

13. Serve warm with your choice of toppings - all or a combination of tortilla strips, cheddar cheese, avocado, sour cream, jalapeños (optional), pico de gallo, lime and cilantro.

Equipment Needed

Spice Level:

Dietary