Instant Pot Chicken Enchilada Soup

Simple ingredients thrown together in the instant pot to make an exceptional soup! It’s everything you love about Chicken Enchiladas, but only needing to dirty one pot. It’s bound to be a family Fall favorite!

This has been one of my favorite soup #wrecipes for the last few years. My dad originally made it for me when I was DF/GF four years ago while nursing my youngest. Since then, we have both worked on developing this soup. Quite honestly, if there is a soup wrecipe on this site, my dad is most likely behind it. Bill is the soup MASTER. My fondest memories are of him laying on living room floor propped on his elbows, bowl of soup and a newspaper in front of him.

I remade it a few days ago with some variations and I LOVED it. My dad is still taste testing the latest.. hopefully he approves! I hope you all enjoy it as much as our family does!

Instant Pot Chicken Enchilada Soup

Simple ingredients thrown together in the instant pot to make an exceptional soup! It's everything you love about Chicken Enchiladas, but only needing to dirty one pot. It's bound to be a family Fall favorite!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

  

• 3 skinless, boneless chicken breasts about 1-1.5lbs
• 2 cups chicken broth
• (1) 10.5oz can Fiesta Cheese soup
• (1) 10oz can red enchilada sauce
• (1) 14oz can black beans, rinsed and drained
• (1) 14oz can fire-roasted diced tomatoes, with juices
• (1) 11oz can mexicorn
• 2 tbsp minced garlic
• 1/2 white onion, diced
• 2 tsp ground cumin
• salt and pepper, to taste
• Optional Garnishes: fresh cilantro, avocado, sour cream, tortilla chips/strips, red onion, cheeses

Equipment

• Pressure Cooker

Method

 

1. I. In the base of your Instant pot, saute diced onion in I-2 tablespoons of olive oil for 5 minutes or until softened and translucent.

   2. Next, add in the rest of the ingredients (except chicken) and give it a quick stir. Finally, submerge the chicken breasts into the mixture.

   3. Cover your Insta pot and secure the lid. Press the manual or pressure cook button and set the timer tor 10 minutes. Make sure valve is set to sealing. When the timer beeps, let the pressure release naturally for 10 minutes. After this time,

   move the valve to venting. Remove the lid carefully.

   4. Remove the chicken and shred on a cutting board. Add back into the instapot and stir. Serve warm, with optional garnishes. Store leftovers in an airtight container in the refrigerator.