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Instant Pot Creamy Chicken Enchilada Soup

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You are craving Mexican food and need something quick and easy for dinner. What should you make? You need to make Instant Pot Creamy Chicken Enchilada Soup! It has all of the Tex-Mex flavors you love without all of the extra hassle required to roll enchiladas. Check out the Instant Pot Recipes page for even more delicious pressure cooker recipes.

Looking down on a bowl of chicken enchilada soup topped with yogurt, avocado slices and green onions.

There is so much flavor in this soup, everyone in the family is going to love it!

Looking down on all the ingredients for this soup in white bowls.

What you need to make this recipe

  • a large red bell pepper – about .75 cup diced.
  • red onion – mine was a little over one cup diced.
  • two large cloves of fresh garlic.
  • taco seasoning or fajita seasoning.
  • chicken stock – chicken broth could be substituted.
  • crushed tomatoes – diced tomatoes would also work.
  • enchilada sauce – I used mild, but you may prefer medium or spicy.
  • 1.5 pounds of chicken breasts – I cut the large one in half so it would cook more evenly.
  • canned corn – mine is white corn, but yellow or fire-roasted would also be delicious.
  • black beans – substitute red or white kidney if you prefer.
  • cream – heavy cream or full-fat coconut milk for dairy-free.
  • Greek yogurt for lactose-free – substitute vegan sour cream if desired.
  • sharp cheddar cheese is lactose-free – substitute vegan cheese for dairy-free.
  • olive oil is not shown.

How to make Chicken Enchilada Soup in an Instant Pot

Sprinkle taco seasoning over the chicken breasts. Set aside.

Two chicken breasts covered with taco seasoning in a white bowl.

Press the Sauté button. When display reads HOT, add the oil. Swirl around the bottom, then add the onions and bell pepper. Cook until they begin to soften, about 3 minutes.

Diced red onion and red pepper in a pressure cooker.

Add the garlic, stir and cook for one additional minute.

Cooked onion and pepper around the edges of the pressure cooker.

Notice, there is nothing stuck to the bottom of the liner. Press the Cancel button.

Pour in the chicken stock and enchilada sauce. Stir to combine.

Chicken stock and enchilada sauce added to pressure cooker.

Add the chicken, beans, corn and crushed tomatoes. Do not stir.

Corn, beans and crushed tomatoes added to the pressure cooker.

Secure the lid. Press the Pressure Cook or Manual button. Use the + or – buttons to adjust the time to 20 minutes.

Pressure Cook 20 minutes on High Pressure with red arrows.

When the pot beeps, press the pressure release button. This will take 2 to 3 minutes. Remove the lid, then remove the chicken and place on a large dinner plate.

Cooked soup with the lid off.

Add the cream, yogurt and shredded cheese to the pressure cooker. Stir to combine and place the lid back on top.

Cream, yogurt and shredded cheddar cheese added to the soup.

Shred the chicken.

Shredded chicken with two forks on a large white plate.

Return the chicken to the pressure cooker.

Shredded chicken added to the soup.

Return the lid to the pressure cooker to allow the cheese to melt and the chicken to warm back up, about 5 minutes.

Remove the lid, stir and serve topped with Greek yogurt, cilantro, green onions and avocado slices.

A bowl of creamy chicken enchilada soup topped with yogurt, avocado slices and diced green onions.

You could also serve with tortilla strips or crumbled tortilla chips if desired.

Recipe Notes & Tips

  • If onions and bell pepper stick to the bottom, add the chicken stock and scrape the bottom really well to remove anything that is burned on or you will get a BURN notice.
  • Adding the stock and enchilada sauce first keeps the chicken, corn and beans from sticking to the bottom. That is why we do not stir the ingredients together.
  • For even creamier soup, substitute 8 ounces of cream cheese for the cream and yogurt.

More delicious Instant Pot soup recipes

Delicious stove-top soup recipes

This list should be a good start to warm you up this winter!

Tools used to create this recipe

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Enjoy!!

Looking down on a bowl of chicken enchilada soup topped with Greek yogurt, avocado slices and cilantro.

Instant Pot Creamy Chicken Enchilada Soup

Instant Pot Creamy Chicken Enchilada Soup is an easy weeknight meal loaded with Tex-Mex flavors, without the hassle of making enchiladas.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American, Mexican
Keyword: pressure cooker, chicken, soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Pressure: 15 minutes
Total Time: 50 minutes
Servings: 6 Servings
Calories: 645kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 tablespoon taco seasoning
  • 2 tablespoons olive oil
  • 1 cup diced red onion
  • .75 cup diced red bell pepper
  • 2 large cloves garlic minced
  • 2 cups chicken stock
  • 15 ounce can enchilada sauce 1.75 cups
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can whole kernel corn drained and rinsed
  • 15 ounce can crushed tomatoes 1.75 cups
  • sea salt and black pepper to taste
  • .5 cup heavy cream or canned coconut milk
  • .5 cup Greek yogurt or sour cream
  • 2 cups sharp cheddar cheese or Monterrey Jack
  • avocado slices, chopped cilantro and green onions to garnish

Instructions

  • Sprinkle taco seasoning over the chicken breasts. Set aside.
  • Press the Sauté button. When display reads HOT, add the oil. Swirl around the bottom, then add the onions and bell pepper. Cook until they begin to soften, about 3 minutes.
  • Add the garlic, stir and cook for one additional minute.
  • Press the Cancel button. Pour in the chicken stock and enchilada sauce. Stir to combine.
  • Add the chicken, beans, corn and crushed tomatoes. Do not stir.
  • Secure the lid. Press the Pressure Cook or Manual button. Use the + or – buttons to adjust the time to 20 minutes.
  • When the pot beeps, press the pressure release button. This will take 2 to 3 minutes. Remove the lid, then remove the chicken and place on a large dinner plate.
  • Add the cream, yogurt and shredded cheese to the pressure cooker. Stir to combine and place the lid back on top.
  • Shred the chicken and return to the pressure cooker. Replace the lid to allow the cheese to melt and the chicken to warm back up, about 5 minutes.
  • Remove the lid, stir and serve topped with Greek yogurt, cilantro, green onions and avocado slices. You could also serve with tortilla strips or crumbled tortilla chips if desired.

Notes

  • If onions and bell pepper stick to the bottom, add the chicken stock and scrape the bottom really well to remove anything that is burned on or you will get a BURN notice.
  • Adding the stock and enchilada sauce first, keeps the chicken, corn and beans from sticking to the bottom. That is why we do not stir the ingredients together.
  • For even creamier soup, substitute 8 ounces of cream cheese for the cream and yogurt.

Nutrition

Calories: 645kcal | Carbohydrates: 46g | Protein: 48g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 143mg | Sodium: 1353mg | Potassium: 1199mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1950IU | Vitamin C: 37mg | Calcium: 362mg | Iron: 4mg

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