Quick Instant Pot Chicken Enchilada Soup Recipe

If you’re craving a warm, hearty meal but don’t want to spend hours in the kitchen, this Instant Pot Chicken Enchilada Soup is just what you need. Packed with rich flavors, tender chicken, and the perfect hint of spice, this soup comes together quickly and effortlessly using your Instant Pot. Whether it’s a busy weeknight or a cozy weekend evening, this Instant Pot Chicken Enchilada Soup will be your go-to comfort food that’s as satisfying as it is simple to make.

Why You’ll Love This Recipe

• Fast and Easy Preparation: Thanks to the Instant Pot, you’ll have dinner ready in under an hour with minimal hands-on time.
• Rich, Bold Flavors: The enchilada seasoning, tomatoes, and chicken create a depth of flavor that feels indulgent but is surprisingly light.
• Healthy and Nourishing: Loaded with lean protein and vegetables, this soup is a nutritious choice that fuels your body.
• Family-Friendly: Mild enough for kids but can be easily spiced up for adults, making it a versatile crowd-pleaser.
• One-Pot Wonder: Minimal cleanup is guaranteed because everything cooks together in the Instant Pot.

Ingredients You’ll Need

Gathering these simple yet essential ingredients will ensure your Instant Pot Chicken Enchilada Soup bursts with flavor and comforting texture. From the tender chicken to the colorful veggies and creamy finishes, each ingredient plays a key role.

• Chicken Breast or Thighs: Boneless and skinless, chicken adds lean protein and juicy tenderness.
• Enchilada Sauce or Seasoning: This brings the signature Mexican-inspired heat and smokiness.
• Diced Tomatoes: Adds acidity and vibrant color to balance the richness.
• Black Beans: Boosts the fiber content and adds a hearty element to the soup.
• Corn Kernels: Offers bursts of natural sweetness and a pleasing bite.
• Chicken Broth: Creates the flavorful base and keeps the soup well-seasoned.
• Onion and Garlic: The aromatic foundation that deepens the overall taste.
• Cheese (Cheddar or Mexican Blend): Adds creamy richness as a garnish or stirred in.
• Cilantro and Lime: For fresh brightness and a citrusy finish at the table.
• Olive Oil or Butter: Helps sauté aromatics and adds a subtle savory layer.

Variations for Instant Pot Chicken Enchilada Soup

This recipe is incredibly flexible, so don’t hesitate to customize it based on what you have in your pantry, your dietary needs, or flavor preferences.

• Spicy Kick: Add diced jalapeños or chipotle peppers for extra heat.
• Vegetarian Version: Skip the chicken and add extra beans, tofu, or chopped zucchini.
• Cheesy Twist: Stir in cream cheese or sour cream for a richer, creamier soup.
• Slow Cooker Option: Convert the recipe to a slow cooker by simply cooking on low for 4-6 hours.
• Whole Grains: Add cooked quinoa or brown rice to make the soup even more filling.

How to Make Instant Pot Chicken Enchilada Soup

Step 1: Sauté Aromatics

Start by setting your Instant Pot to the sauté function. Heat olive oil or butter, then add diced onions and minced garlic. Cook until they’re soft and fragrant, about 2-3 minutes. This step builds the foundation of flavor for your soup.

Step 2: Add Chicken and Seasonings

Next, add the chicken breasts or thighs to the pot along with enchilada sauce or seasoning, diced tomatoes, black beans, corn, and chicken broth. Give everything a good stir to combine and coat the chicken with spices.

Step 3: Pressure Cook

Seal the Instant Pot and set it to pressure cook on high for about 15 minutes. This will cook the chicken thoroughly and allow the flavors to meld beautifully.

Step 4: Shred Chicken

Once cooking is complete, carefully release the pressure. Remove the chicken pieces, shred them with two forks, then return the shredded chicken to the soup. Stir to distribute evenly.

Step 5: Final Touches

Adjust seasoning with salt, pepper, and lime juice to brighten the flavor. You can also add fresh cilantro here for extra herbal notes. If you prefer a creamier soup, stir in some cheese or sour cream now.

Pro Tips for Making Instant Pot Chicken Enchilada Soup

• Use Fresh Ingredients: Fresh garlic and onions elevate the soup’s aroma and flavor noticeably.
• Don’t Skip the Shredding: Shredded chicken absorbs the soup’s flavors better than whole pieces.
• Adjust Spice Gradually: Start with a mild enchilada sauce and add extra chili powder or hot sauce if you like more heat.
• Layer Flavors: Sauté your aromatics first to develop a richer taste before pressure cooking.
• Garlic Powder Alternative: If you’re short on fresh garlic, garlic powder works but add it after cooking to prevent bitterness.

How to Serve Instant Pot Chicken Enchilada Soup

Garnishes

Top your soup with shredded cheese, a dollop of sour cream, chopped cilantro, sliced avocado, or crunchy tortilla strips for texture and extra flavor. A squeeze of fresh lime juice just before serving adds the perfect zing.

Side Dishes

Serve alongside warm cornbread, a simple Spanish rice, or crispy tortilla chips to scoop up every last drop. A fresh green salad also complements this hearty soup beautifully.

Creative Ways to Present

For a fun twist, serve the soup in small bread bowls or mason jars for an inviting presentation. You can also layer crushed tortilla chips and toppings for a nacho-style soup experience.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring to airtight containers. Store leftovers in the refrigerator for up to 4 days, making it perfect for quick lunches or easy dinners later in the week.

Freezing

This Instant Pot Chicken Enchilada Soup freezes wonderfully. Portion the cooled soup into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it’s too thick. You can also microwave individual servings until hot, stirring halfway through.

FAQs

Can I use frozen chicken for this recipe?

Yes! You can cook frozen chicken in the Instant Pot for this soup; just increase the pressure cooking time by a few minutes to ensure it’s fully cooked.

Is this soup spicy?

The base recipe is mildly spiced, perfect for most palates, but you can easily adjust the heat by adding more chili powder, hot sauce, or jalapeños.

Can I use store-bought enchilada sauce?

Absolutely. Store-bought enchilada sauce works well and simplifies preparation, but homemade sauce will add extra depth of flavor if you have time to make it.

What can I substitute for black beans?

If you prefer, you can use pinto beans, kidney beans, or simply skip the beans for a lighter soup without losing the hearty texture.

How can I make this soup dairy-free?

Skip the cheese and sour cream toppings or use dairy-free alternatives like cashew cream or avocado slices to maintain creaminess without dairy.

Final Thoughts

There’s nothing quite like the cozy comfort of this Instant Pot Chicken Enchilada Soup after a busy day. It’s flavorful, easy to prepare, and endlessly customizable to suit your taste. Give it a try and watch it become a beloved staple in your meal rotation—warm, satisfying, and full of sunshine in every bowl.

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