Instant Pot Quick & Easy Chicken Enchilada Soup
This quick and easy Instant Pot Chicken Enchilada Soup is a delicious dump-everything, one-pot recipe that’s ready in under 30 minutes.
Ingredients
- 1 can (14.5 ounces) chicken broth
- 1 can (28 ounces) mild enchilada sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4.5 ounces) chopped mild green chiles
- 2 boneless, skinless chicken breasts
- 2 cans (15 ounces, each) black beans, well-drained and rinsed
- 2 cups frozen corn
- Shredded Mexican cheese, if desired, for topping
- Chopped fresh cilantro, if desired, for topping
- Tortilla strips, if desired, for topping
- Sour cream, if desired, for topping
- Diced avocado, if desired, for topping
Directions
- 1
Add chicken broth, enchilada sauce, tomatoes, and chiles to the pressure cooking pot. Stir to combine. Add the chicken breasts. Lock the lid in place. Select High Pressure and 5 minutes cook time.
- 2
When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
- 3
Remove the chicken breasts from the soup and dice or shred the meat. Return the chicken to the soup in the cooking pot.
- 4
Stir in the black beans and corn. Select Saute and bring to a boil, stirring occasionally, until the beans and corn are heated through.
- 5
Serve topped with cheese, cilantro, tortilla strips, sour cream, and avocado, if desired.