The more I use my Instant Pot, the more I love it. It is perfect for those nights when you are in a rush to get something on the table. For this Instant Pot Chicken Enchilada Soup, I literally dumped everything in the Instant Pot, set the timer, and let the machine do its thing. I served it with some shredded cheese and tortilla chips and It turned out perfectly! This enchilada soup is creamy, cheesy, a little spicy, and absolutely scrumptious.
Ingredients in Instant Pot Chicken Enchilada Soup
This creamy chicken enchilada soup recipe has a lot of little spices and ingredients, so many flavors that simmer and pressure cook together in the instant pot. The end taste is spicy, creamy, delicious! Here’s what you need:
Olive oil – two tablespoons extra virgin olive oil or whatever you have on hand. Onion – one whole yellow or white onion, diced. Red bell pepper – diced. You can use red, green orange, yellow, or any bell pepper you like. Red enchilada sauce – use your favorite brand of canned sauce, or make your own! This soup is especially good with our Homemade Enchilada Sauce. Green enchilada sauce – one can Chicken broth – feel free to use low-sodium chicken broth if you like. Diced tomatoes – one can, including the juice. Black beans – one can of low sodium beans, drained. You can really use any kind of beans that you like for this recipe: pinto beans, red beans, Northern beans, or kidney beans. Chili beans – one 15-ounce can, NOT drained Corn – one can, drained. You can also use a cup of frozen corn or fire-roasted corn kernels. Diced green chiles – one can, four ounces. Cream cheese – one package Chicken breasts – three boneless skinless chicken breasts, shredded. You can use chicken thighs or rotisserie chicken. Taco seasoning – this seasoning has it all: cumin, chili powder, garlic, etc. all in one spice. Cheese – cheddar cheese, Colby jack, Pepper jack, any kind of cheese you like! Tortilla chips – for serving Cilantro – for garnish Fresh lime juice – optional
Adding Cream Cheese to the Instant Pot
If you were reading over the recipe and wondering if it was okay to add the cream cheese to the Instant Pot, let me assure you, it is totally fine! The cream cheese won’t separate. It may need to be stirred in at the end but that’s it. Sour cream is a different story. Try not to add sour cream to the Instant Pot before cooking or it may separate and get a weird texture. If you want to add sour cream, it would probably be best to add it at the end in the individual bowls.
No Instant Pot? No Problem!
If you don’t have an actual “Instant Pot”, don’t fret. This simple recipe can be made EXACTLY the same in a pressure cooker. If your pressure cooker doesn’t have a “sauté” function you can just sauté the vegetables in a pan on the stove before adding everything to the pressure cooker. You can also make this soup in the crock pot! Cook the chicken breasts in the enchilada sauce in the slow cooker, then use a couple of forks to shred the meat, then add the rest of the ingredients. Let it cook for about six hours on medium heat and serve.
Additional Toppings
There’s literally no end to the toppings you can use for this yummy soup. Pile the soup high with avocado or guacamole, fresh diced tomatoes, tortilla crisps, cilantro, or salsa. Be creative and make it however your family will like it best!
Make it Gluten Free
To make this chicken enchilada soup recipe gluten-free, you need to keep your eye on a couple of things.
First, the taco seasoning. Most taco seasonings contain gluten so make SURE that you are using GF taco seasoning. Also, you need to check your enchilada sauces. Many enchilada sauces have gluten in them so check your labels. Keep an eye on those two things and you are good to go!
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