Are you looking for a cozy meal that you make in 30 minutes on a busy weeknight? This Instant Pot Chicken Enchilada Soup is just the recipe you are looking for and let me tell you why.
What Makes This Recipe So Good?
The flavors. It is the perfect combination of tender chicken, black beans, corn, and spices. It does not get better than this!
It is so simple. This is one of my go-to dishes on busy weeknights. I want to make good, healthy meals for my family. On weeknights though, those meals need to be fast! This is one of those quick meals that are healthy, and delicious.
It also makes really good leftovers, so use this for meal prep. It stores in the fridge for over a week and is easy to reheat in the microwave.
- Chicken Breasts- You could also use chicken thighs if you prefer the darker meat. You can cook it whole, then shread it, but I prefe to cut it into chunks ot begin with.
- Black Beans- You could also use pinto beans if you like, but for me, I like the black beans.
- Corn- you can use canned, frozen, or even fresh if it is available to you.
- Vegetable or Chicken Stock- I generally make it with veggies stock, but you can also use chicken stock if you prefer.
- Enchilada Sauce- I am going to include my recipe for red enchilada sauce, but just know you can buy it as well which is what I do more often than not.
- Onions- I love them, but if you aren't into them, omit from the recipe. It is still really good without them.
- Minced garlic- it adds so much flavor to the soup, I don't recommend leaving it out.
- Cayenne, Chili Powder, Cumin, Paprika, Salt, and Pepper- these spices create the best underlying flavor.
- Evaporated Milk- This is what will give it the creamy texture.
- Topping Of Choice- I love avocadoes, cheese, and tortillas or tortilla chips.
How To Make
Add all ingredients to the pressure cooker but the eva[prated milk, will be added at the end. I use a 6-quart Instant Pot, but use whatever you have. They all essentially work the same way.
Secure the lid and make sure it is sealed for pressure. Cook on high for 15 minutes. Give it a natural release for about 5 minutes, then carefully release the rest of the pressure and take off the lid.
Unplug or cancel your pressure cooker. Pour in the evaporated milk. Serve immediately and top as you like.
That is it. I told you this was easy.
You can leave your chicken whole, but if you do, I recommend cooking this for at least 30 minutes. Then after it is done, shred the chicken. I like to do the prep work ahead of time and cut up the chicken, then it is done and ready after cooking.
If you don't want to chop up onions, just buy frozen chopped onions. This is a simple trick that really saves time.
If you are using this for meal prep, make sure and cool the soup quickly for storage. I like to do this with an ice bath.
If you aren't familiar with this, put the soup in a metal bowl. Then take a slightly larger bowl and fill it with ice. Place the soup bowl on top. Stirring occasionally, let the soup cool.
This is a quick cooling method that keeps the bacteria from growing as the soup cools.
This will work in any pressure cooker. Just remember to secure the lid and seal. Then pressure cook on high.
You can! If you like pork, cut tenderloin into 1-inch chunks and use this. Or, if you like beef, take a roast and cut it into chunks. I like to pressure cook beef for longer though, make sure you cook at least 25-30 minutes.
It is best within a week but also holds well for up to 10 days.
Other Instant Pot Recipes
- Homemade Yogurt in the Instant Pot
- Instant Pot Grits
- Creme Brulee
- Pumpkin Risotto
- Beef Bone Broth
- Beef Stew
- Osso Buco?
Instant Pot Chicken Enchilada Recipe
- pressure cooker
- cutting board
- sharp knife
- 4 cups chopped chicken breasts I cut mine into about 1-inch pieces. You can also use chicken thighs if you prefer.
- 3 15 ounce cans black beans
- 2 15 ounce cans of corn If you use fresh or frozen, it is about 3 cups of corn.
- 1 ½-2 cups enchilada sauce see recipe below if you are wanting to make your own. Or, use your favorite canned variety.
- ½ onions, chopped
- 2 tablespoons minced garlic
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1-2 teaspoons cayenne pepper Depends on how spicy you like it. If you aren't into spicy food, omit the cayenne.
- 2 cups chicken or veggie stock
- salt and pepper to taste I like to add 1 teaspoon of salt to begin with, then add more after it is cooked as needed/.
- ¾ cup evaporated milk
- Toppings of choice I like avocadoes, cheese, jalapenos, and tortillas or tortilla chips.
- Read all the way through before starting.
- Add all ingredients, BUT THE EVAPORATED MILK to the pressure cooker. Mix briefly. Then secure the lid and seal for pressure. Pressure cook on high for 15 minutes.
- Let it natural release for about 5 minutes, then carefully release the pressure.
- Take off the lid and turn off the heat or unplug. Add in your evaporated milk and mix well. Serve immediately.
- Top as desired. That is it! I told you this recipe was easy!!
- Now, sit back and enjoy. You deserve it.
Homemade red enchilada sauce
- 3 tablespoons canola oil
- 3 ½ tablespoons all purpose flour
- 2 tablespoons chili powder
- 2 cups veggie or chicken stock
- 1 cup crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ¼ teaspoon ground coriander
- ½-1 teaspoon cayenne pepper
- salt and pepper to taste
- Add oil to heavy bottom pan and heat over medium heat. Add flour and chili powder. Stir continuously for 3-5 minutes. Add in remaining ingredients. Checking the flavor before adding in the salt and pepper. Adjust as needed. Cook, stirring frequently, for another minute or until all is heated through.That's it, you are done. Double your batch and you will have plenty for your next recipe.
Mary A Hicks says
Looks good, will be trying.
Okay awesome, let me know what you think!