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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 servings
Calories: 301 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 2 tablespoons olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 10 ounces red enchilada sauce It is especially good with our Homemade Enchilada Sauce
  • 10 ounces Green enchilada sauce
  • 16 ounces chicken broth
  • 15 ounces diced tomatoes
  • 15 ounces black beans drained
  • 15 ounces chili beans NOT drained
  • 15 ounces corn drained
  • 4 ounces diced green chiles
  • 8 ounces cream cheese
  • 3 chicken breasts
  • 2 tablespoons taco seasoning
  • 2 cups cheese shredded
  • tortilla chips (optional)
  • cilantro (optional)

Instructions

    Cup of Yum
  1. Press the "sauté" function on the Instant Pot. Add oil, onions, and peppers. 
  2. Saute until onions become soft and transparent.
  3. Add enchilada sauces, chicken broth, diced tomatoes, beans, corn, and chiles to the Instant Pot and stir until well mixed. 
  4. Add cream cheese in spoonfuls into the Instant Pot.  Add chicken breasts and sprinkle taco seasoning over top.
  5. Place lid on the Instant Pot and move tab to "sealing".  Set Instant Pot to "manual" and cook on high pressure for 10 minutes.
  6. Allow to natural release for 10 minutes before doing a quick release.
  7. Remove lid from Instant Pot, shred chicken, and serve.
  8. Top individual servings with cheese, tortilla chips and cilantro. 

Notes

  • Instant Pot Note:
  • 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 read this article: "What Does Burn Mean on my Instant Pot?"
  • 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 read this article: "What Does Burn Mean on my Instant Pot?"
  • 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 read this article: "What Does Burn Mean on my Instant Pot?"
  • If you don't have an actual "Instant Pot", don't fret. This simple recipe can be made EXACTLY the same in a pressure cooker. If your pressure cooker doesn't have a "sauté" function you can just sauté the vegetables in a pan on the stove before adding everything to the pressure cooker.
  • You can also make this soup in the crock pot! Cook the chicken breasts in the enchilada sauce in the slow cooker, then use a couple of forks to shred the meat, then add the rest of the ingredients. Let it cook for about six hours on medium heat and serve.

Nutrition Information

Calories 301kcal (15%) Carbohydrates 30g (10%) Protein 21g (42%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 57mg (19%) Sodium 971mg (40%) Potassium 747mg (21%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 1085IU (22%) Vitamin C 25mg (28%) Calcium 61mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 301

% Daily Value*

Calories 301kcal 15%
Carbohydrates 30g 10%
Protein 21g 42%
Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 57mg 19%
Sodium 971mg 40%
Potassium 747mg 16%
Fiber 7g 28%
Sugar 9g 18%
Vitamin A 1085IU 22%
Vitamin C 25mg 28%
Calcium 61mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.