Chicken Enchilada Soup Instant Pot
Chicken Enchilada Soup made in the Instant Pot is a rich, creamy, and comforting one-pot meal packed with Mexican-inspired flavors. With shredded chicken, beans, corn, and cheesy goodness, it’s a quick weeknight dinner your whole family will love.
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 10 oz enchilada sauce red or green
- 14.5 oz diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 15 oz black beans drained and rinsed
- 1 cup frozen corn
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp smoked paprika
- salt and pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese
Optional Toppings
- tortilla strips, avocado slices, cilantro, lime wedges, sour cream for serving
Instructions
- Set Instant Pot to Sauté mode and heat olive oil. Add chopped onion and garlic, cooking for 2–3 minutes until fragrant.
- Add chicken, enchilada sauce, diced tomatoes, chicken broth, beans, corn, and spices. Stir well to combine.
- Seal the lid and set to Pressure Cook (Manual) for 12 minutes.
- Allow a 10-minute natural release, then quick release the remaining pressure.
- Remove chicken, shred with two forks, and return it to the pot.
- Stir in shredded cheese until melted and creamy. Taste and adjust seasoning. Serve hot with toppings.
Notes
To thicken the soup, add a cornstarch slurry after pressure cooking and simmer on Sauté mode. Stir in cream cheese for extra richness, or skip the cheese for a dairy-free version.
Nutrition
Calories: 280kcalCarbohydrates: 22gProtein: 28gFat: 10gSaturated Fat: 4gCholesterol: 70mgSodium: 780mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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