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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.
There is so much flavor in this soup, everyone in the family is going to love it!
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.
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.
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.
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.
Return the chicken to the pressure cooker.
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.
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
- Minestrone
- French Onion
- Tomato Basil
- Cheddar-Ale
- Chicken Pot Pie
- Ham Bone and Potato
- Butternut Squash and Apple
Delicious stove-top soup recipes
- Creamy Seafood Chowder
- Italian Meatball
- Parmesan Gnocchi
- Whole 30 Clam Chowder
- Roasted Cauliflower and Garlic
- Chicken Tortilla
- Roasted Red Pepper with Grilled Shrimp
Tools used to create this recipe
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This list should be a good start to warm you up this winter!
Enjoy!!
Instant Pot Creamy Chicken Enchilada Soup
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.
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