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+ servings

Instant Pot Chicken Enchilada Soup

Course Dinner, Main Course, Soup
Cuisine Mexican
Keyword Instant Pot, Soup
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 people
Calories 228kcal


  • 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


  • 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!


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!


Calories: 228kcal | Carbohydrates: 3g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 731mg | Potassium: 404mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 2mg