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A bowl of Instant Pot Chicken Enchilada soup garnished with sour cream, shredded cheese, and cilantro
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Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup can be thrown together in a pinch and is ready to eat in about 30 minutes. Spicy and hearty, a big hit for your family!
Course Soup
Cuisine Mexican/Spanish
Keyword Instant Pot Chicken Enchilada Soup, Instant Pot
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 301kcal
Author Erica Walker

Equipment

  • 6-Quart Instant Pot Pressure Cooker (See Instant Pot Note Below)

Ingredients

Instructions

  • 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. 

Notes

Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the "BURN" notice. If you are concerned about the burn notice, please refer to the Instant Pot webpage about Overheat Protection, found HERE.

Nutrition

Calories: 301kcal | Carbohydrates: 30g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 971mg | Potassium: 747mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1085IU | Vitamin C: 25mg | Calcium: 61mg | Iron: 3mg