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Meatloaf and Melodrama

A food blog sharing quick and easy recipes for your family, featuring one dish dinners, Instant Pot recipes, easy desserts and everything in between!

January 27, 2018 Instant Pot

Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup is quick and easy to make in the pressure cooker. It’s loaded with chicken, corn, green chiles and diced tomatoes in a light creamy red enchilada sauce and perfect when you’re craving a chicken soup recipe with extra spice!

instant pot chicken enchilada soup in white bowl with sour cream, corn chips and cheese

If you’re looking for a kicked-up version of your usual chicken soup recipe, you need to check out this uber flavorful chicken enchilada soup. It’s like a big bowl of chicken enchiladas that you can drink right up. Best of all, it’s super easy to make!

I absolutely love making soup in the Instant Pot! You just throw everything in the pressure cooker, and in a few minutes, dinner is ready! I usually make a big old pot of chicken soup at least once a week. We have it for dinner one night, and I get to eat the leftover soup for lunch during the week. It’s definitely a win win situation!

Even though I love eating soup, not everyone in the family does. So I decided to change up the usual chicken soup and make some hearty chicken enchilada soup, instead. My family is crazy about enchiladas, so they had no complaints about this soup!

I actually made enchilada soup in the pressure cooker a few times before I found a version that pleased our entire crew. I tried a plain version, which was kind of boring, and I tried adding a can of RoTel, which ended up being too spicy for some people. The third time, was definitely a charm!

saute corn and onions for instant pot chicken enchilada soup

You could definitely throw everything in the Instant Pot and call it a day, but I think pan roasting the onions and corn really adds a ton of extra flavor. Just be sure to deglaze the pot before adding the chicken. Otherwise, you’ll get the dreaded burn notice!

Just add a little broth to the pot after browning the corn. Then, scrape up all the brown bits with a spoon. Next, add the remaining ingredients, and you’re good to go.

chicken enchilada soup in instant pot

Just pop the lid on, wait for the Instant Pot to come to pressure, and let it work it’s magic. The soup takes only 10  minutes to cook, and I like to do a slow release for 5 minutes before opening the valve all the way.

When the pin drops, just remove the chicken, shred it, and add it back to the soup. You could stop here, but I add a little heavy cream to further tone down the heat from the enchilada sauce. It makes the enchilada soup rich and creamy, and perfect!

instant pot chicken enchilada soup in bowl topped with corn chips and sour cream and cheese

Serve this tasty Instant Pot chicken enchilada soup with shredded cheese, corn chips and a little sour cream, and you’ve got enchiladas in a bowl. So good! You can also add avocado slices or guacamole — yum!

Looking for More Chicken Soup Recipes?

  • Instant Pot Chicken Noodle Soup
  • Crock-Pot Chicken Noodle Soup
  • Crock-Pot Chicken Tortellini Soup
  • Chicken Sausage Tortellini Soup
  • Southwest Chicken Soup

Recipe for Instant Pot Chicken Enchilada Soup

instant pot chicken enchilada soup in white bowl with sour cream, corn chips and cheese

Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup made in the pressure cooker and loaded with chicken, corn, green chiles and diced tomatoes is an easy dinner that's perfect when you want a chicken soup recipe with extra flavor and spice!
5 from 2 votes
Print Pin Rate
Course: Main
Cuisine: Mexican
Keyword: instant pot chicken enchilada soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10
Calories: 250kcal
Author: Dee

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup corn
  • 2 small boneless skinless chicken breasts
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1 7-ounce can diced green chiles, drained
  • 1 14-ounce can diced tomatoes no salt added
  • 1 32-ounce carton low sodium organic chicken broth
  • 1 10-ounce can mild red enchilada sauce
  • 1/2 cup heavy cream

Instructions

  • Turn Instant Pot to SAUTE setting, and when display reads HOT, add the olive oil, onions and corn, and cook until slightly brown
  • Hit CANCEL to turn heat off, and pour in a little chicken broth, and stir bottom of pot to deglaze and remove any brown bits
  • Place chicken breasts in bottom of pot. Season with sea salt, garlic, cumin and pepper
  • Add green chiles, diced tomatoes, remaining chicken broth and enchilada sauce
  • Place lid on Instant Pot, turn knob to sealing position, and hit PRESSURE COOK, or manual, for 10 minutes
  • After 10 minutes, allow a 5 minute natural release, then turn knob to venting for a quick release. After pin drops, open lid, and remove chicken to shred
  • Return chicken to soup, stir in 1/2 cup heavy cream, and serve immediately

Notes

Recipe was made in an 8-quart Instant Pot pressure cooker. 
Recipe cooks in 10 minutes at high pressure with 5 minutes for natural release. Time for pot to reach pressure and finish releasing pressure may vary according to your own Instant Pot.

Nutrition

Calories: 250kcal
Loved this recipe?Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

My family loves this easy Instant Pot Chicken Enchilada Soup. My picky soup-hating middle child even had a second helping! I hope you enjoy it as much as we do!

Happy Cooking,

Shared with other easy recipes at Weekend Potluck

Related Posts

  • Easy Enchilada Chicken BakeEasy Enchilada Chicken Bake
  • Southwestern LasagnaSouthwestern Lasagna
  • Crock-Pot Enchilada Chicken SlidersCrock-Pot Enchilada Chicken Sliders
  • One Pan Creamy Chicken Enchilada PastaOne Pan Creamy Chicken Enchilada Pasta

Categories: Instant Pot Tags: chicken, enchilada, Mexican

Previous Post: « Southwest Egg Muffin Cups
Next Post: Cheesy Ham and Egg Breakfast Sliders »

Reader Interactions

Comments

  1. Kristen Chidsey says

    January 29, 2018 at 5:36 am

    I am putting this on my MUST try list. I am loving all things Instant Pot and Taco Soup of any kind is my favorite! I have some homemade enchilada sauce that will work perfectly.

    Reply
    • Dee says

      January 29, 2018 at 7:17 am

      Thanks, Kristen! I need to start making my own enchilada sauce. 🙂

      Reply
  2. Krista says

    January 29, 2018 at 7:19 am

    I will be going back for seconds on this one for sure!

    Reply
  3. Katerina @ diethood .com says

    January 29, 2018 at 9:35 am

    I will be making this real soon!! It looks and sounds incredible!!

    Reply
  4. Allyson Zea says

    January 29, 2018 at 1:51 pm

    This soup is a staple at our house- YUM!

    Reply
  5. Amanda says

    January 29, 2018 at 8:06 pm

    One of my favorite soups, especially this time of year!!

    Reply
  6. Erin Dee says

    January 29, 2018 at 9:30 pm

    Love the spicy kick in this soup! So easy to make in the IP!

    Reply
  7. Patricia @ Grab a Plate says

    January 30, 2018 at 9:45 pm

    Mmm! This sounds really good – you must have gotten it right! I think I would love your version with Rotel!

    Reply
  8. Miz Helen says

    February 6, 2018 at 10:56 am

    Your Instant Pot Chicken Enchilada Soup looks delicious and thanks so much for sharing with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  9. Anne Warfield says

    May 29, 2018 at 6:24 pm

    This was great! We didn’t even have heavy cream so I mixed in some whipping cream!!

    Reply
    • Dee says

      May 30, 2018 at 1:47 am

      I’m glad you liked it, Anne!

      Reply

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