Instant Pot Chicken Enchilada Soup (Under 30 Minutes) Recipe

Up close photo of a bowl of chicken enchilada soup topped with lime wedges.

5 from 2 votes

Instant Pot Chicken Enchilada Soup (Under 30 Minutes) Recipe

Make this Instant Pot chicken enchilada soup in one pot in less than 30 minutes for a filling, high-protein, freezer-friendly, comfort food meal!

Prep Time10

Cook Time10

Resting Time10

Total Time30

Course: Main Dish

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Calories: 475kcal

Author: Sammi Ricke

Cost: $10.00

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.

Video

Notes

Alternative Methods - Stovetop: Add all the ingredients except the shredded cheese to a large pot. Simmer for 1 hour. Turn off the heat. Remove the chicken and shred. Stir in the shredded chicken and cheese until combined.

Crockpot: Add all the ingredients except the shredded cheese to a slow cooker. Cook on LOW heat for 6-8 hours or HIGH heat for 4-5 hours. Turn off the heat. Remove the chicken and shred. Add the shredded chicken and cheese to the slow cooker and stir to combine.

Nutrition