Instant Pot Chicken Enchilada Soup

This is what we make when we want soup that eats like a meal.
It’s thick, spicy, and packed with chicken, beans, and corn—all swimming in a rich, smoky enchilada-style broth.

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With the Instant Pot, it’s the kind of recipe that gives you bold flavor fast.
Toss in everything, set the timer, and walk away. By the time you’re back, it’s ready to shred, stir, and serve.

You can load it up with toppings or keep it simple.
It’s warm and filling on its own, but just as good with chips, cheese, or a swirl of sour cream.

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Why This Recipe Works So Well

This soup doesn’t mess around.
It’s got all the comforting warmth of a slow-cooked meal, but it’s fast, flexible, and easy to adjust to whatever you’ve got on hand.

• Everything in one pot – Chicken, beans, corn, spices—no browning or fuss.
• Perfect for meal prep – Keeps well, reheats even better.
• Bold flavor without a long cook time – Canned enchilada sauce and spices bring depth right away.
• Naturally gluten-free and customizable – Add rice, switch beans, or go all veg.
• Family-friendly and freezer-friendly – This one’s hard to mess up and easy to love.

It’s fast comfort food you’ll actually crave again.

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What You’ll Need to Make It

You’ll likely have most of this in the pantry already—no hard-to-find ingredients here.

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• Boneless Chicken Breasts or Thighs – Either works. Shred them right into the soup after pressure cooking.
• Red Enchilada Sauce – Use a can of your favorite brand for instant flavor.
• Diced Tomatoes – Adds acidity and body to the broth.
• Black Beans – Drained and rinsed. Or use pinto beans if you prefer.
• Corn Kernels – Frozen, fresh, or canned all work fine.
• Onion & Garlic – For a flavor base that pulls it all together.
• Chicken Broth – Makes the soup rich and satisfying.
• Spices – Chili powder, cumin, paprika, and salt. Adjust heat to your taste.
• Olive Oil – For a quick sauté at the start.

Optional toppings include sour cream, shredded cheese, avocado, tortilla strips, or cilantro—whatever adds that final touch.

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How to Make Chicken Enchilada Soup in the Instant Pot

Once everything’s prepped, it’s just a few steps and some pressure time.

• Sauté the aromatics – Turn your Instant Pot to sauté mode. Add olive oil, diced onion, and garlic. Cook for 2–3 minutes until softened and fragrant.
• Layer the rest – Add chicken, beans, corn, tomatoes, enchilada sauce, broth, and spices. Stir to combine.
• Seal and pressure cook – Close the lid, seal the valve, and cook on high pressure for 15 minutes.
• Natural release – Let pressure release naturally for 10 minutes, then open the lid.
• Shred the chicken – Remove the chicken, shred it with forks, and stir it back into the soup.
• Taste and adjust – Add more salt, heat, or lime juice if needed.

It’s ready to serve straight from the pot—or ladled into bowls with all your favorite toppings.

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Topping Ideas to Make It Your Own

This soup is all about how you finish it.
Add a few of these for texture, creaminess, or crunch.

Topping	Why It Works
Crushed Tortilla Chips	Adds salty crunch on top of the richness
Shredded Cheddar or Jack	Melts perfectly and adds creaminess
Avocado Slices	Cool and buttery against the heat
Sour Cream or Greek Yogurt	Smooth, tangy, and balances the spice
Fresh Cilantro	Brightens the whole bowl
Lime Wedges	A squeeze adds acidity and freshness
Jalapeño Slices	For those who like a little extra heat

Serve buffet-style and let everyone build their own bowl.

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How to Store and Reheat It

This soup keeps like a champ and tastes even better the next day.

Storage Tips

• Cool completely before transferring.
• Store in airtight containers in the fridge for up to 4 days.
• Freeze in batches for up to 3 months. Thaw overnight in the fridge or reheat from frozen.

Reheating Tips

• Microwave: Heat in 1-minute intervals, stirring in between.
• Stovetop: Reheat over medium-low, stirring occasionally until hot.
• Add water or broth if thickened – Soups with beans and corn will thicken as they sit.

Pack it up for lunches or stash some in the freezer for a no-effort dinner later.

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Chicken Enchilada Soup FAQ

Can I use rotisserie chicken?

Yes! Skip pressure cooking the chicken—just stir it in after cooking the rest of the soup and let it heat through.

Can I make this vegetarian?

Absolutely. Use veggie broth, skip the chicken, and add extra beans or rice.

What’s the best enchilada sauce to use?

Whichever one you love. Store-bought works great here. If it’s on the spicier side, reduce the chili powder.

Can I add rice or quinoa?

Yes—add ½ cup uncooked white rice or quinoa before pressure cooking. You may want to add extra broth.

Can I double the recipe?

Yes, as long as you don’t fill past the max line in your Instant Pot. Keep the cook time the same.