Pressure Cooker Chicken Enchilada Soup
User Reviews
4.4
21 reviews
Good
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
8
-
Calories
251 kcal
-
Course
Dinner
Pressure Cooker Chicken Enchilada Soup
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Pressure Cooker Chicken Enchilada Soup is a hearty Instant Pot soup recipe that has all the flavors of chicken enchiladas cooked into a spicy enchilada broth with chicken, corn, and black beans.
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Ingredients
- 1 medium onion diced
- 1 tablespoon olive oil
- 1 pound chicken breast
- 1 packet Ranch dressing mix
- 10 ounces enchilada sauce
- 2 cups chicken broth
- 14.5 ounces diced tomatoes canned
- 4.5 ounces diced chiles
- 14.5 ounces black beans
- 15.25 ounces corn
Instructions
- Set Instant Pot to Saute (on other pressure cookers this may be labeled as "brown"). Add olive oil and onions and saute for about 5 minutes until softened.
- Add all other ingredients and lock lid in place before setting to HIGH for 20 minutes.
- After 20 minutes let the pressure cooker do a natural release for 5 minutes and then release the rest of the steam.
- Remove the chicken from the pot and shred with a fork before adding it back to the soup.
- Enjoy!
Nutrition Information
Show Details
Calories
251kcal
(13%)
Carbohydrates
32g
(11%)
Protein
20g
(40%)
Fat
4g
(6%)
Cholesterol
41mg
(14%)
Sodium
828mg
(35%)
Potassium
683mg
(15%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
700IU
(14%)
Vitamin C
12.1mg
(13%)
Calcium
45mg
(5%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 20g | 40% |
| Fat | 4g | 6% |
| Cholesterol | 41mg | 14% |
| Sodium | 828mg | 35% |
| Potassium | 683mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 12.1mg | 13% |
| Calcium | 45mg | 5% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
21 reviews
Good
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