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!

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!

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.

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!

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

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 3 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

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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