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Instant Pot Creamy Chicken Enchilada Soup

Close-up of a bowl of Instant Pot Creamy Chicken Enchilada Soup topped with shredded chicken, black beans, tomatoes, and melted cheese.
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Make a rich and creamy chicken enchilada soup quickly using your Instant Pot. This one-pot recipe delivers classic Southwest flavor with minimal effort.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (10 oz) can red enchilada sauce
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (10 oz) can diced tomatoes with green chilies, undrained
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/2 cup heavy cream or cream cheese (for creaminess)
  • 1 cup shredded Monterey Jack or cheddar cheese (optional, for topping)
  • Salt and pepper to taste

Instructions

  1. Place the chicken breasts in the bottom of the Instant Pot insert.
  2. Pour the enchilada sauce, black beans, diced tomatoes with green chilies, and chicken broth over the chicken. Do not stir.
  3. Add the chopped onion, cumin, chili powder, oregano, and garlic powder on top of the liquid layer.
  4. Secure the lid and set the vent to sealing. Cook on Manual/Pressure Cook High for 10 minutes.
  5. When the cooking time finishes, allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully quick release any remaining pressure.
  6. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
  7. Stir in the heavy cream or cream cheese until fully melted and the soup is creamy.
  8. Taste the soup and add salt and pepper as needed.
  9. Serve hot, topped with shredded cheese, cilantro, or tortilla strips.

Notes

  • For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this slurry into the soup after shredding the chicken and before adding the cream. Cook on Sauté mode for 1-2 minutes until thickened.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • You can use pre-cooked rotisserie chicken; skip the pressure cooking step and combine all ingredients (except cream and cheese) in the pot. Cook on Sauté mode until hot, then stir in cream and cheese.

Nutrition

Find it online: https://savorsensations.com/instant-pot-creamy-chicken-enchilada-soup/