Instant Pot Enchilada Soup Recipe

View of a bowl of Instant Pot Chicken Enchilada Soup with a spoon topped with chopped avocados, Doritos, and a slice of lime. In the back is a partial view of another bowl of soup. Both bowls are dark and set on a light blue - gray background.

Instant Pot Enchilada Soup Recipe

All your favorite flavors of chicken enchiladas are deconstructed and added to this wonderfully Mexican spiced chicken broth for a delicious Mexican chicken soup made in an Instant Pot.

Course Soup

Cuisine Mexican

Keyword Instant Pot Chicken Enchilada Soup

Prep Time 10

Cook Time 10

Pressurization 20

Total Time 40

Servings

Calories 268kcal

Author Michele @ Flavor Mosaic

Ingredients

2 tablespoon olive oil
1 medium size onion chopped.
4 cloves garlic minced.
2 teaspoon chili flakes
1 cup red enchilada sauce
2 tablespoon taco seasoning
1 teaspoon cumin powder
1 teaspoon salt
2 pieces chicken breast 0.5 pounds
1 cup corn kernels
1 medium-sized tomato chopped
1 cup cooked red beans or 1 cup dry black beans
3 cups chicken stock

Instructions

Set the instant pot on the SAUTE function, let it heat up. Add olive oil.
When the oil is hot, add in the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown.
CANCEL the SAUTE button.
Next add the chicken stock followed by salt, chili flakes, taco seasoning, and cumin powder. Add the chicken.
Add the corn, beans, followed by enchilada sauce, and tomato. DO NOT STIR.
Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
Once the pressure-cooking cycle is over, quickly release the pressure by manually moving the valve from SEALING to VENTING position.
Open the lid carefully and select the CANCEL button.
Remove the chicken into a bowl and shred the chicken with the help of a fork.
Select the SAUTE button
Add in the shredded chicken, let the broth bubble up for a few minutes.
Once done CANCEL the SAUTE button.
Serve hot in individual bowls and top it with chopped avocado, tortilla chips, lime wedge, and a dollop of sour cream.

Video

Notes

You can store the chicken enchilada soup in an airtight container for 4 days in the refrigerator or around 2 months in the freezer. (Avoid toppings before storing)

For a slow cooker version of Chicken Enchilada Soup, click over to my Slow Cooker Enchilada Soup Recipe for instructions.

Nutrition