This Instant Pot Chicken Enchilada Soup can be thrown together in a pinch and is ready to eat in about 30 minutes. One pot. One mess. One delicious meal.
The more I use my Instant Pot, the more I love it. It is perfect for those nights when you are in a rush to get something on the table. For this Instant Pot Chicken Enchilada Soup, I literally dumped everything in the Instant Pot, set the timer, and let it do it’s thing. It turned out perfectly! It is creamy, cheesy, a little spicy, and absolutely delicious.
It’s ok to add cream cheese!
If you were reading over the recipe and wondering if it was ok to add the cream cheese to the Instant Pot, let me assure you, it is totally ok! The cream cheese won’t separate. It may need to be stirred in at the end but that’s it. Sour cream is a different story. Try not to add sour cream to the Instant Pot before cooking or it may separate and get a weird texture. If you want to add sour cream, it would probably be best to add it at the end in the individual bowls.
If using a pressure cooker:
If you don’t have an actual “Instant Pot”, don’t fret. This recipe can be made EXACTLY the same in a pressure cooker. If your pressure cooker doesn’t have a “sauté” function you can just sauté the vegetables in a pan on the stove before adding everything to the pressure cooker.
For this recipe, you can really use any kind of beans that you would like. I like black beans and chili beans but you can use pinto beans, red beans, Northern beans, kidney beans.. whatever beans you want. If you are looking for some more topping ideas, you can add avocado or guacamole, fresh diced tomatoes, or even salsa. Be creative and make it however your family will like it best!
If you are wanting to make this recipe gluten-free, you need to keep your eye on a couple things. First, the taco seasoning. Most taco seasonings contain gluten so make SURE that you are using GF taco seasoning. Also, you need to check your enchilada sauces. Many enchilada sauces have gluten in them so check your labels. Keep an eye on those two things and you are good to go!
How to make Instant Pot Chicken Enchilada Soup:
Instant Pot Chicken Enchilada Soup
- 2 Tbsp olive oil
- 1 onion diced
- 1 red bell pepper diced
- 1 can red enchilada sauce (10 oz.)
- 1 can green enchilada sauce (10 oz)
- 2 c. chicken broth
- 1 can diced tomatoes (15 oz.)
- 1 can black beans (15 oz. - drained)
- 1 can chili beans (15 oz. - UNdrained)
- 1 can corn (15 oz. - drained)
- 1 can diced green chiles (4-5 oz.)
- 8 oz. cream cheese
- 2-3 chicken breasts
- 2 Tbsp taco seasoning
- 2 c. cheese shredded
- tortilla chips (optional)
- cilantro (optional)
Press the "sauté" function on the Instant Pot. Add oil, onions, and peppers.
Saute until onions become soft and transparent.
Add enchilada sauces, chicken broth, diced tomatoes, beans, corn, and chiles to the Instant Pot and stir until well mixed.
Add cream cheese in spoonfuls into the Instant Pot. Add chicken breasts and sprinkle taco seasoning over top.
Place lid on the Instant Pot and move tab to "sealing". Set Instant Pot to "manual" and cook on high pressure for 10 minutes.
Allow to natural release for 10 minutes before doing a quick release.
Remove lid from Instant Pot, shred chicken, and serve.
Top individual servings with cheese, tortilla chips and cilantro.