Instant Pot Chicken Enchilada Soup (Under 30 Minutes)
This Instant Pot Chicken Enchilada Soup recipe is packed with protein, veggies, and tons of flavor for a comfort food meal the whole family will love. Combine all the ingredients in one pot, and you can have dinner on the table in under 30 minutes!

Here at HappiHomemade, we love our Instant Pot recipes, using our favorite kitchen device for everything from easy Mexican rice to Instant Pot Sicilian chicken soup, and this Instant Pot enchilada soup. It’s just so dang convenient!
All you have to do is combine your ingredients, and they cook so quickly. Plus, the flavors of this recipe are warm and subtly spicy, making it the perfect option for cold winter days. It has a five-star rating for a reason, after all! Prepare a large batch, and keep leftovers on hand for meals you’ll look forward to eating.
Recipe Ingredients
Below is an overview of the ingredients and instructions for this easy Instant Pot chicken enchilada soup recipe. Please be sure to scroll down to the recipe card below for the complete details!

- Chicken – We use boneless skinless chicken breasts but boneless skinless chicken thighs will also work.
- Veggies – You’ll need onion, bell pepper, diced petite tomatoes, corn, and diced green chiles. Or, swap the chiles with jalapeño if you prefer a little extra heat!
- Beans – Black beans add extra protein and fiber. Make sure to rinse and drain them before adding them to the soup.
- Enchilada Sauce – Use store-bought or homemade red enchilada sauce.
- Chicken Broth – Use low-sodium chicken broth to prevent your soup from being overly salty.
- Seasonings – Garlic powder, cumin, and salt enhance the warm, savory flavor.
- Cheese – We use cheddar cheese, but Mexican cheese blends also taste great.

Helpful Tools
How to Make This Instant Pot Chicken Enchilada Soup Recipe
- Combine. Add all the ingredients except the shredded cheese to the bowl of a pressure cooker. Stir to combine.


- Cook. Place the lid on the pressure cooker, and set the vent to closed. Then, select the MANUAL mode, and cook on HIGH pressure. Our pot took about 15 minutes to come to pressure before the cook time began!
- Release. Allow the pressure to naturally release. Then, carefully quick release any remaining pressure.


- Combine the ingredients. Shred the chicken with two forks. Then, return it back to the Instant Pot, and stir in the cheese. Once melted, season to taste, and enjoy!
Tip: If you prefer a richer, creamier soup, feel free to stir in room-temperature cream cheese or heavy cream!
Topping Ideas
Everything is better with toppings, right? Load your soup up with toppings like:
- Extra Cheese
- Tortilla Chips
- Avocado
- Sour Cream or Greek Yogurt
- Scallions
- Diced Tomatoes

Serving Suggestions for Instant Pot Chicken Enchilada Soup
This Instant Pot chicken enchilada soup is definitely hearty and filling enough to serve on its own. However, if you want to add a few sides, some tasty options include:
- Chips and Guacamole and/or Salsa
- 9-Layer Dip
- Jalapeño Cheddar Cornbread
- Roasted Corn Salsa with Cucumber
Common Questions
You can store leftover soup in an airtight container in the refrigerator for up to 3 days.
Yes! You can freeze leftovers for up to 3 months. Thaw in the fridge overnight to serve. Then, warm the soup in the microwave or in a pot over medium heat on the stove.

More Flavorful Soup Recipes

Instant Pot Chicken Enchilada Soup (Under 30 Minutes) Recipe
Equipment
Ingredients
- 3 large chicken breasts, skinless & boneless
- 1 onion, diced
- 1 bell pepper, diced
- 15 oz can diced petite tomatoes
- 15 oz can black beans, drained
- 15 oz can corn, drained or 2 cups frozen
- 10 oz enchilada sauce (red or green)
- 4 oz can diced green chiles or 1 diced jalapeno
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 2 cups shredded cheese
Instructions
- Add all the ingredients EXCEPT SHREDDED CHEESE to the bowl of a pressure cooker. Stir to combine the ingredients.3 large chicken breasts, skinless & boneless, 1 onion, diced, 1 bell pepper, diced, 4 cups chicken broth, 10 oz enchilada sauce (red or green), 15 oz can diced petite tomatoes, 15 oz can black beans, drained, 15 oz can corn, drained or 2 cups frozen, 4 oz can diced green chiles or 1 diced jalapeno, 1 teaspoon garlic powder, 1 teaspoon cumin powder, 1 teaspoon salt
- Place the lid on the pressure cooker and set the vent to closed.
- Select MANUAL mode and cook on HIGH pressure for 10 minutes. (The pressure cooker may take up to 15 minutes to come up to pressure before it starts cooking.)
- After the 10 minutes of cooking time, allow the pressure cooker to naturally release for 10 minutes then carefully quick release the remaining pressure.
- Remove the chicken to a cutting board or plate and shred with the tines of 2 forks. Return the shredded chicken to the pressure cooker.
- Add in the shredded cheese and stir until melted. Add more seasonings, if necessary.2 cups shredded cheese
- Serve with tortilla chips, avocado, sour cream, and/or plain Greek yogurt.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Such a yummy soup!
Hi Sammi !
I would love to make your recipe. Sounds delicious with jalapeños !
Oh yes! Jalapenos work well in it. Thanks Esther! Enjoy this yummy recipe. 🙂