Description
Instant Pot enchilada chicken soup is a quick, zesty, and comforting dish featuring shredded chicken, enchilada sauce, beans, corn, and bold spices. Made in under 30 minutes, it’s perfect for busy weeknights, family dinners, or meal prep. Naturally gluten-free and customizable for low-carb or dairy-free diets, this soup delivers all the flavors of enchiladas in a warm, hearty bowl.
Ingredients
Scale
- 1–1.5 lbs boneless, skinless chicken breasts
- 1 cup enchilada sauce
- 1 can (14 oz) diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 4 cups chicken broth
- 1 cup diced onion
- 3 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Optional Toppings:
- Shredded cheese
- Avocado slices
- Fresh cilantro
- Sour cream
- Crushed tortilla strips
Instructions
- Press “Sauté” on the Instant Pot and heat 1 tbsp oil.
- Add onions and garlic; sauté until softened.
- Add chicken breasts, enchilada sauce, tomatoes, beans, corn, broth, chili powder, cumin, salt, and pepper. Stir to combine.
- Secure the lid, set valve to “Sealing,” and cook on High Pressure for 8 minutes.
- Allow natural release for 5 minutes, then manually release remaining pressure.
- Remove chicken, shred with two forks, and return to the pot.
- Stir well, adjust seasoning if needed, and serve warm with toppings.
Notes
- Use high-quality enchilada sauce for richer flavor.
- Toast spices briefly on sauté mode before adding liquids to deepen flavor.
- Vegetarian option: replace chicken with chickpeas, tofu, or plant-based protein.
- For spicier soup, add jalapeños or hot sauce.
- Store leftovers in the fridge for 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (includes pressure build/release)
- Category: Soup, Main Dish
- Method: Instant Pot, Pressure Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 27 g
- Cholesterol: 65 mg