Instant Pot Chicken Enchilada Soup

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 need filling meals to feed my teenagers and this is one of them. Some people don't think soup can be filling, but this one will change your mind.

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.

Ingredients

• Chicken Breasts- You could also use chicken thighs if you prefer the darker meat. You can cook it whole, and then shred it, but I prefer to cut it into chunks to begin with.
• Black Beans- You could also use pinto beans if you like, but, I like 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 them 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 a creamy texture.
• Topping Of Choice- I love avocadoes, cheese, and tortillas or tortilla chips.

How To Make

1. Add all ingredients to the pressure cooker but the evaporated milk. It 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.
2. 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.
3. Unplug or cancel your pressure cooker. Pour in the evaporated milk. Serve immediately and top as you like.
4. That is it. I told you this was easy.

Notes

• 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.

What if I don't have an Instant Pot?

It does not matter what type of pressure cooker you have, the process will still be the same. Just ensure that when you are cooking the pot is sealed and you are cooking on high.

Other Instant Pot Recipes

• Homemade Yogurt in the Instant Pot
• Instant Pot Grits
• Creme Brulee
• Pumpkin Risotto
• Beef Bone Broth
• Beef Stew
• Osso Buco?

• Soups
• Pressure Cooker