This vegetarian Instant Pot Enchilada Soup is packed with tender black beans and a variety of vegetables simmered in a flavorful broth. 😍 No Instant Pot? No problem! I have a stovetop recipe too. Just search “iheartvegetables enchilada soup” 🔍 . Here’s the recipe for the Instant Pot version! Ingredients 1 tablespoon olive oil 1 yellow onion, diced 2 stalks celery, diced 1 green bell pepper, chopped 1 small jalapeño seeded and diced (optional) 3 cloves garlic, minced 2 cups vegetable broth 1 cup enchilada sauce 1 (15oz) can corn, drined 1 (10oz) can diced tomatoes with green chilis 1 (15oz) can black beans drained and rinsed 4 oz cream cheese . Instructions Add the olive oil, onion, celery, and bell pepper, to the Instant Pot and press the ‘sauté’ function. Sauté for 3 minutes, stirring occasionally. Add the garlic, vegetable broth, enchilada sauce, corn, tomatoes, and black beans to the Instant Pot. Set to Manual Pressure Cooker for 5 minutes. Once the Instant Pot is finished cooking...