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Instant Pot Chicken Enchilada Soup1

Instant Pot Chicken Enchilada Soup

This hearty Instant Pot Chicken Enchilada Soup is spicy, savory, and incredibly easy to make. One pot, big flavor, and plenty of topping options.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Soup
Cuisine Mexican-Inspired
Servings 6 bowls

Equipment

  • Instant Pot For cooking the soup
  • Tongs and forks To shred chicken after cooking

Ingredients
  

  • 1 pound boneless chicken breasts or thighs
  • 1 can red enchilada sauce about 15 oz
  • 1 can diced tomatoes undrained
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels frozen or canned
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil for sautéing
  • salt and pepper to taste

Instructions
 

  • Set Instant Pot to sauté. Add olive oil, chopped onion, and garlic. Cook 2–3 minutes until softened.
  • Add chicken, enchilada sauce, tomatoes, black beans, corn, broth, and spices. Stir to combine.
  • Seal lid and cook on high pressure for 15 minutes. Allow natural release for 10 minutes.
  • Remove chicken and shred with forks. Return shredded chicken to the soup and stir well.
  • Taste and adjust seasoning. Serve hot with desired toppings.

Notes

  • Use rotisserie chicken to skip pressure cooking the meat.
  • Stir in a handful of shredded cheese or cream cheese for a creamier version.
  • Add extra broth to thin soup if needed after refrigerating.
Keyword chicken enchilada soup, easy enchilada soup, instant pot soup
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