Instant Pot Chicken Enchilada Soup

5 from 3 votes

Instant Pot Chicken Enchilada Soup is made with chicken breasts, corn, green chiles and diced tomatoes in a creamy red enchilada sauce. Your whole family will love this delicious and easy chicken soup recipe made in the electric pressure cooker!

Prep Time5

Cook Time10

pressure time10

Total Time25

Course: Main

Cuisine: Mexican

Servings:

Author: Dee

Cost: $15

Equipment

1 Instant Pot Pressure Cooker

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
½ teaspoon pepper
1 7-ounce can diced green chiles, drained
1 14-ounce can diced tomatoes no salt added undrained
1 32-ounce carton low sodium organic chicken broth
1 10-ounce can mild red enchilada sauce
½ 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 can be made in an 8-quart or 6 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.

Nutritional values are approximate.

Nutrition