Okay, so you know how sometimes you just *crave* something warm and cozy, but you’re also absolutely starving and don’t want to spend hours in the kitchen? Yep, me too! That’s where this recipe for **Instant Pot Chicken Enchilada Soup** comes in – it’s seriously a lifesaver. It’s quick, easy, and tastes like all your favorite enchilada flavors, but in a yummy soup. I originally created this when I needed a super fast weeknight dinner. And let me tell you, it’s become a total family favorite. We’re talking flavorful, comforting, and ready in about 30 minutes. Plus, cleanup is a breeze! My family loves this **Instant Pot Chicken Enchilada Soup** so much that I make it at least once a month.
Why You’ll Love This Instant Pot Chicken Enchilada Soup
Honestly? Because it’s AMAZING! But if you need more reasons, here you go:
- Seriously Fast: Dinner’s ready in under 30 minutes – perfect for busy weeknights!
- Flavor Explosion: All the bold, delicious flavors of enchiladas, but in a soul-warming soup.
- Easy Peasy: The Instant Pot does all the work! Minimal effort, maximum flavor.
- Customizable: Adjust the spice level to your liking (or the kids’, if you have any little ones!)
Ingredients for the Best Instant Pot Chicken Enchilada Soup
Alright, so here’s what you need to whip up this incredible **Instant Pot Chicken Enchilada Soup**. Don’t worry, the list is nice and short – and I bet you probably already have most of this stuff in your pantry! Here we go:
- 1 tablespoon of good ol’ olive oil – it makes a difference!
- 1 medium onion, chopped.
- 2 cloves of garlic, minced (fresh is best!).
- 1 red bell pepper, chopped (gives it a nice sweetness).
- 1 (14.5 ounce) can of diced tomatoes – undrained, please!
- 4 cups of chicken broth (low-sodium if you want to control the salt).
- 1 teaspoon of chili powder – the key to the enchilada flavor!
- 1 teaspoon of cumin.
- ½ teaspoon of smoked paprika – adds a delicious smoky flavor.
- ¼ teaspoon of cayenne pepper (optional, for some heat!).
- 1 pound of boneless, skinless chicken breasts – or even chicken thighs if you prefer!
- 1 (15 ounce) can of black beans, rinsed and drained.
- 1 cup of frozen corn.
- Salt and pepper to taste – season generously, my friends!
- And for toppings: shredded cheese, sour cream, avocado (sliced or diced), and fresh cilantro. YUM!
How to Make Instant Pot Chicken Enchilada Soup Step-by-Step
Okay, friends, this is the easy part! Making this **Instant Pot Chicken Enchilada Soup** is seriously a breeze. You’ll be amazed at how quickly it all comes together. Follow these steps, and dinner is officially ON!
Preparing the Base
First things first, get your Instant Pot fired up and hit the Sauté button. Add that olive oil – and be careful; it splatters sometimes! Once the oil is hot, throw in the chopped onion, and cook that until it’s nice and soft, maybe about 5 minutes. Then, toss in that minced garlic and bell pepper and give it another 2 minutes to soften. That’s all for the prep part!
Cooking the Soup in the Instant Pot
Next up, stir in the diced tomatoes (don’t drain ’em!), your chicken broth, chili powder, cumin, smoked paprika, and that optional cayenne pepper. Next, plop those chicken breasts right into the pot. Make sure the lid is on tight, and set that valve to sealing. Now, cook it on high pressure for a sweet 8 minutes. Don’t worry, the Instant Pot will do its magic.
After that, let it naturally release the pressure for about ten minutes, then carefully release any remaining pressure. Careful with that steam, though! It can get pretty hot. Remember to pay close attention to the vent, and you’ll be just fine!
Shredding the Chicken and Final Assembly
Carefully take out the chicken breasts. Now, time to shred that chicken! You can use two forks – it’s super easy. Once it’s all shredded, throw it back into the Instant Pot with the black beans and corn. Mix it all up, and don’t forget to season with salt and pepper. Taste it, and adjust the seasoning if you need more. Sometimes I add a touch more cumin at this stage, too!
Serving Suggestions
Alright, time for the fun part: toppings! This **Instant Pot Chicken Enchilada Soup** is amazing with all kinds of stuff! My personal faves are a generous handful of shredded cheese, a dollop of sour cream (or plain Greek yogurt), some creamy avocado (sliced or diced), and a sprinkle of fresh cilantro. You could also serve it with some tortilla chips on the side for dipping. YUM!
Tips for Success with Your Instant Pot Chicken Enchilada Soup
Want to make sure your **Instant Pot Chicken Enchilada Soup** is perfect every single time? I got you! Here are a few things I’ve learned along the way to make this soup absolutely amazing. First, don’t be shy with the spices. Taste as you go and adjust them to your liking. Also, make sure you don’t overcook the chicken. That 8-minute pressure cooking time is *just* right. The chicken will finish cooking as you shred it after the pressure release.
Finally, let it cool a bit before you add those toppings. Otherwise, you’ll end up with melty cheese and sad-looking sour cream. Trust me, it makes a difference! Oh, and one more thing: if you like a thicker soup, you can always mash some of the black beans against the side of the pot after the pressure cooking is done. It adds a lovely creaminess. Enjoy!
Ingredient Notes and Substitutions
Okay, so let’s talk about a few of those ingredients and what you can do if you need to make some swaps! First off, the chicken broth. I usually use chicken broth, but vegetable broth works just fine if you want to make this **Instant Pot Chicken Enchilada Soup** vegetarian (just make sure you skip the chicken, of course!).
Speaking of chicken, if you’re in a hurry (and aren’t we all sometimes?), you can totally use rotisserie chicken. Just shred it up and add it at the end along with the black beans and corn. Makes it even faster! For the spice, feel free to adjust the cayenne pepper depending on your heat preference. You can always add a pinch more at the end if you want to kick it up a notch. Or, if you’re cooking for someone who doesn’t like spicy food, just leave it out entirely! It will still be delicious, I promise!
Make‑Ahead & Freezer Tips for Instant Pot Chicken Enchilada Soup
You know me, I’m all about making life easier! This **Instant Pot Chicken Enchilada Soup** is already a weeknight winner, but you can absolutely make it ahead of time. You can prep all the ingredients in advance – chop the veggies, measure out the spices, and even shred the chicken. Store everything separately in the fridge, and then on the night you crave soup, just throw it all in the Instant Pot and go!
And guess what? This soup freezes beautifully! Just let it cool completely, then ladle it into freezer-safe containers or zip-top bags. It’ll last for up to 3 months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight and reheat it on the stovetop or in the Instant Pot. Or even the microwave, if you’re in a real rush!
Frequently Asked Questions about Instant Pot Chicken Enchilada Soup
I know, I know, sometimes you just want those burning questions answered right away! So, here are a few things I get asked all the time about my **Instant Pot Chicken Enchilada Soup**, to help you on your way.
Can I make this soup in a slow cooker instead of an Instant Pot?
Absolutely! You can totally adapt this **Instant Pot Chicken Enchilada Soup** recipe for your slow cooker. Just sauté the onion, garlic, and bell pepper in a pan on the stovetop first. Then, transfer everything – the veggies, tomatoes, broth, spices, and chicken – to your slow cooker. Cook on low for about 6-8 hours or on high for 3-4 hours. Shred the chicken at the end, stir in the beans and corn, and you’re good to go! Don’t forget those yummy toppings!
How can I make this soup spicier?
If you like a kick, baby, go for it! You can definitely amp up the heat in your **Instant Pot Chicken Enchilada Soup**. I already use cayenne pepper, but you can add even more! You could also add a can of diced green chiles along with the tomatoes, or a finely chopped jalapeño when you sauté the onions and peppers. Just be careful, and taste as you go! You can always add more heat, but you can’t take it away later!
What if I don’t have chicken breasts? Can I use something else?
Sure thing! Chicken thighs work perfectly in this **Instant Pot Chicken Enchilada Soup**, too! They’ll cook up beautifully and stay super juicy. If you’re using thighs, you might want to increase the pressure cooking time by a minute or two, just to make sure they’re fully cooked through. Don’t forget that rotisserie chicken option I mentioned before, too – it’s a lifesaver for busy nights!
Nutritional Information for Instant Pot Chicken Enchilada Soup
Okay, food friends! Heads up: the nutritional info below is just an estimated guess, and it can change up depending on the ingredients and brands you use. It’s close, but just keep that in mind!
Share Your Thoughts on This Instant Pot Chicken Enchilada Soup!
I’d absolutely LOVE to hear what you think of this recipe! Did you love it? Did you make any changes that you want to share? Leave a comment below, and don’t forget to rate the recipe! And if you post photos on social media, tag me so I can see your creations!
Print
Instant Pot Chicken Enchilada Soup
- Total Time: 33 min
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A quick and easy soup made in the Instant Pot.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Turn on the Instant Pot to the Sauté setting. Add olive oil.
- Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper; cook for 2 minutes.
- Stir in diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
- Place chicken breasts in the pot.
- Close the lid and set the valve to sealing. Cook on high pressure for 8 minutes.
- Allow for a 10-minute natural pressure release, then release any remaining pressure.
- Remove chicken and shred with two forks.
- Stir in black beans, corn, and shredded chicken. Season with salt and pepper.
- Serve with your favorite toppings.
Notes
- Adjust the cayenne pepper to your spice preference.
- You can use rotisserie chicken to save time.
- Prep Time: 15 min
- Cook Time: 8 min
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Instant Pot, chicken enchilada soup, soup, easy recipe, pressure cooker