Instant Pot Chicken Enchilada Soup is one of the quickest, easiest dinner recipes packed with loads of flavor. Simply dump the ingredients into your Instant Pot, cook for 10 minutes and serve!
We love a good pressure cooker soup. But, this easy Instant Pot soup is sure taking the cake these days.
Instant Pot Enchilada Soup is loaded with lots of fresh ingredients including boneless skinless chicken breasts, bell peppers, diced green chiles, beans, onions, pantry seasoning and so much more!
If you’re looking for easy dinner ideas, look no further than this enchilada soup. It also makes a wonderful recipe for office potlucks, tailgates parties, Super Bowl get together and so much more!
What we love most about this low carb Instant Pot recipe is its a meal prep recipe you can prepare on Sunday and throw it in your pot once you’re ready.
I typically throw all of the ingredients into a Ziplock bag and dump into the Instant Pot when I am ready to cook. To make your life easier, feel free to also use pre-cooked rotisserie chicken, as well.
Now, let’s get to the good stuff – the details on how to make this easy Instant Pot soup recipe!
Looking for more delicious Instant Pot soup recipes? Here are a few of my favorites:
- Instant Pot Broccoli Cheddar Soup
- Instant Pot Tortellini Soup {Vegan Recipe Included}
- Instant Pot Olive Garden Zuppa Toscana Soup
- Instant Pot Creamy Ravioli Soup || Vegan Options Included
- Instant Pot Meatball Rigatoni Soup {Vegan & Keto-Friendly Options Included}
- Instant Pot Tomato Basil Soup
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TIPS FOR MAKING INSTANT POT CHICKEN ENCHILADA SOUP:
This chicken enchilada soup recipe is really versatile. Many of the ingredients below can be substituted for others you might like better.
For example, I used red chili beans for the added flavor, but feel free to sub out for black beans, kidney beans, chili beans, etc., if you prefer. We like things with a little bit of ‘kick’ in our house so the red chili beans worked perfect for us.
Also, you’ll note I added just a bit of taco seasoning. Similar to the chili beans, I think it just gives the soup that extra bit of flavoring. Feel free to omit if you would prefer to. You can also simply use chili powder, if you prefer or have that on hand instead.
To keep things really simple, I used shredded rotisserie chicken which I bought pre-cooked from the grocery, but I have also included instructions on how you can cook with either uncooked or frozen chicken breasts, as well.
If you choose to use frozen boneless skinless chicken breasts, you may want to add an additional 5 minutes to the cooking time. It’s also worth noting, it may take the Instant Pot a few additional minutes to come to pressure.
CAN I FREEZE ENCHILADA SOUP?
You most certain can!
In fact, chicken enchilada soup is one of my absolute favorite freezer meals to prep in advance. If you do in fact plan to freeze, allow the soup to cool and ensure you have not added any dairy like shredded cheese or sour cream. Then, place in a double lined freezer bag or freezer safe container.
We personally love to use Souper Cubes. They are a 1-cup silicone freezing trays that make portioning the soup and reheating an absolute breeze. Freeze for up to three months.
Once you are ready to serve from the freezer, you can either thaw the soup in the refrigerator overnight, or place the frozen soup in a small saucepan over medium heat.
INGREDIENTS FOR INSTANT POT CHICKEN ENCHILADA SOUP:
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can red chili beans, rinsed (you can use any beans of your choice. I just happened to like the additional flavors of the red chili beans)
- 1 1/2 pounds shredded boneless skinless chicken breast (I used shredded chicken breast which was pre-cooked from the grocery. See notes below if you’d prefer to make with uncooked chicken breasts)
- 2 (10 ounce) cans Red Enchilada Sauce (any brand of your choice will do)
- 1 (28 ounce) can roasted red tomatoes (you can also use a jar of salsa or diced tomatoes if you prefer. Any of your choice will do)
- 1 tablespoon dried cilantro, more for garnish if needed
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Season with salt and pepper, if needed
FOR TOPPINGS: all are optional, but could include
- Tortilla strips, Tortilla ‘scoops’ or crushed Tortilla chips
- Avocado
- Diced bell peppers
- Sour cream or heavy cream
- Cheddar cheese
- Scallions
- Cilantro
- Diced green chiles
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HOW TO MAKE CHICKEN ENCHILADA SOUP:
- Turn on your Instant Pot and select the ‘Saute’ function on high.
- Add olive oil and onion. Saute until fragrant and softened, about 2-3 minutes.
- Add minced garlic and continue to saute for an additional 2 minutes.
- Select the ‘Cancel’ function to turn off Instant Pot and reset the cooking function.
- Add chicken broth, enchilada sauce, cumin, taco seasoning, shredded chicken, oregano, cilantro, roasted red tomatoes, corn and beans.
- Secure the lid onto your Instant Pot.
- Select the ‘Pressure Cook’ function on high and cook for 10 minutes.
- Once the timer beeps, quick release all pressure and carefully remove the lid.
- Serve and garnish with any of your favorite toppings!
NOTE: If you want to make this Instant Pot Chicken Enchilada Soup with uncooked or frozen chicken breasts, simply add them to your Instant Pot with all other ingredients in step 5. Once the timer beeps, remove chicken breasts, shred the chicken with a fork and add then add the shredded chicken breasts back into the mixture.
If you use frozen chicken breasts, that’s no problem at all. Consider adding an additional 5 minutes to the cook time, but note it will take the Instant Pot longer to come to pressure before cooking. Enjoy!
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Instant Pot Chicken Enchilada Soup
SERVES/MAKES: 6 people
Ingredients:
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 1 15 ounce can corn, drained
- 1 15 ounce can red chili beans, rinsed (you can use any beans of your choice. I just happened to like the additional flavors of the red chili beans)
- 1 1/2 pounds shredded chicken breast (I used shredded chicken breast which was pre-cooked from the grocery. See notes below if you'd prefer to make with uncooked chicken breasts)
- 2 10 ounce can Red Enchilada Sauce (any brand of your choice will do)
- 1 28 ounce can roasted red tomatoes (you can also use a jar of salsa if you prefer. Any of your choice will do)
- 1 tablespoon dried cilantro, more for garnish if needed
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1 teaspoon dried oregano
FOR TOPPINGS: all are optional, but could include
- Tortilla strips or chips
- Avocado
- Sour cream
- Cheddar cheese
- Scallions
Instructions:
- Turn on your Instant Pot and select the 'Saute' function on high.
- Add olive oil and onion and saute until fragrant and softened, about 2-3 minutes.
- Add minced garlic and continue to saute for an additional 2 minutes.
- Select the 'Cancel' function to turn off Instant Pot and reset the cooking function.
- Add chicken broth, enchilada sauce, cumin, taco seasoning, shredded chicken, oregano, cilantro, roasted red tomatoes, corn and beans.
- Secure the lid onto your Instant Pot.
- Select the 'Pressure Cook' function on high and cook for 10 minutes.
- Once the timer beeps, quick release all pressure and carefully remove the lid.
- Serve and garnish with any of your favorite toppings!
Tips / Notes:
NOTE: If you want to make this Instant Pot Chicken Enchilada Soup with uncooked or frozen chicken breasts, simply add them to your Instant Pot with all other ingredients in step 5. Once the timer beeps, remove the chicken breasts, shred the chicken with a fork and add then add the shredded chicken breasts back into the mixture.
If you use frozen chicken breasts, that's no problem at all. You will not need to adjust the cooking time, but note it will take the Instant Pot longer to come to pressure before cooking. Enjoy!
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