Name: Instant Pot Creamy Enchilada Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 boneless chicken breasts (skinless); 2 cloves garlic (minced); 1 teaspoon chili powder; 1 teaspoon Worcestershire sauce; 1 teaspoon Sriracha sauce; 1 onion (diced); 1 red bell pepper (diced); 15 ounces black beans (rinsed and drained); 15 ounces corn (do not drain); 19 ounces red enchilada sauce; 4 cups chicken broth; salt and pepper (to taste); ½ cup heavy cream; ½ cup sour cream; 2 cups sharp cheddar cheese (shredded)

I love enchiladas, but I don’t always love the work! With this fantastic Instant Pot creamy chicken enchilada soup recipe, it takes all the thinking and work right out of the recipe.

If you love Chicken Enchiladas, you will go crazy over this amazing Instant Pot Creamy Chicken Enchilada Soup.

Soup can be a hit or miss in my house sometimes, but never with this deliciously creamy and easy Instant Pot recipe! Plus, with all of the flavor and chicken, my husband LOVES it!

You can make this recipe as hot and spicy or less spicy as you would like by changing the amount of chili powder or sriracha sauce, but how we have it is a good balance with a medium heat level. So, if you and your kids like spicer foods, add more spice and make it just how you like it!

This is a great family dinner recipe to make on those colder and busier evenings because it doesn’t take much work at all! You’ll be surprised later on how easy this recipe truly is.

Another of our favorite Instant Pot recipes: Instant Pot Parmesan Ranch Chicken and Potatoes <- – – – so good!

More easy and tasty recipes you need to give a try are our slow cooker creamy chicken fajita soup, slow cooker 8 can taco soup, and our fantastic slow cooker beef stew recipe. I am not sure if you’re sensing my theme here but they are all slow cooker recipes, because, well those are some of the easiest ones to put together but never lack on the flavor.

Everything you need to make creamy chicken enchilada soup can be found below!

Creamy Chicken Enchilada soup recipe ingredients:

Boneless chicken breasts
Garlic
Chili powder
Worcestershire sauce
Sriracha sauce (I like THIS kind)
Diced onion
Red bell pepper
Black beans
Corn
Red enchilada sauce
Chicken broth
Salt
Pepper
Heavy cream
Sour cream
Shredded sharp cheddar cheese

Ingredients needed to make Instant Pot Creamy Chicken Enchilada Soup

If you want to be a little adventurous, you could even try to make your own homemade enchilada sauce if you don’t always have it in the house.

Tools to make this healthy Instant Pot recipe:

Instant Pot
Forks or Hand/Stand mixer
Measuring spoons
Measuring tablespoon cup (optional)

You all probably have wonderful memories, but if you happen to be anything like me, you might have a hard time remembering just how many tablespoons of the Worcestershire sauce you already measured out and pour into your recipe. Well, if that is you, then you NEED this mini measuring cup! I use mine all the time.

Looking for more Instant Pot soup recipes? Click here for our top 100 Instant Pot Soups, Chilis, and Stew recipes!

How to make this Instant Pot Creamy Chicken Enchilada soup recipe:

First, start by getting out your Instant Pot (I love THIS one). Place your frozen chicken breasts in the bottom of the Instant Pot.

Add in the garlic, chili powder, Worcestershire sauce, sriracha sauce, chopped onion, diced red pepper, black beans, and corn.
*Be sure to drain and rinse your black beans, but DO NOT drain the corn.*

Veggies on top of chicken in the Instant Pot

Then add in the enchilada sauce, chicken broth, and some salt and pepper to taste.

Enchilada sauce and chicken broth added to Instant Pot

After you have done that, you need to put the lid on top, turn it into the locked position, turn the knob on top to sealing. Press the manual button (or pressure button) and set the timer for 20 minutes.

After the timer goes off, turn the knob from the “SEALING” position to the “VENTING” to do a quick release of all of the pressure inside of the Instant Pot.

Now, remove the chicken from the Instant Pot and shred it however you like. We used 2 forks, but you can also use bear claws. (You can also toss in the kitchen aide and let the mixer do the tedious work of shredding the chicken.)

2 forks shredding a chicken breast on a plate

Once the chicken is all shredded, put it back into the Instant Pot along with the heavy cream, sour cream, and cheddar cheese. Stir it all up until everything is melted together and the soup is smooth.

Shredded cheese added to the Instant Pot

Then, serve it hot with some tortilla chips and cilantro and you are ready to eat the tasty Instant Pot soup recipe.

A bowl of Instant Pot Creamy Chicken Enchilada Soup topped with tortilla strips

Easy and quick weekday dinners!

I know, we are all busy during the week, so why not make it a little less busy and more simple with the tasty menu line up on our YouTube channel!

We go over 4 dump and go recipes from start to finish and are absolutely scrumptious! You do not want to miss out on making your life a little bit easier.

Related Recipe: Don’t miss our Slow Cooker Chicken Enchilada Soup (Copycat Zupas)!

How to make this into a freezer meal:

Place chicken breasts, garlic, chili powder, Worcestershire sauce, Sriracha sauce, onion, red bell pepper, black beans, corn, and red enchilada sauce into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 4 cups of chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 30 minutes . Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.

Looking for more freezer meals just like this? Click here for our top 100 Instant Pot Freezer Meals!

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Warm-up with these wonderful recipes

Instant Pot Creamy Chicken Enchilada Soup

Serves: 8

Instant Pot Creamy Enchilada Soup Recipe

5 from 7 votes

I love enchiladas, but I don’t always love the work! With this fantastic Instant Pot creamy chicken enchilada soup recipe, it takes all the thinking and work right out of the recipe.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Print Pin

Ingredients

3 boneless chicken breasts skinless
2 cloves garlic minced
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha sauce
1 onion diced
1 red bell pepper diced
15 ounces black beans rinsed and drained
15 ounces corn do not drain
19 ounces red enchilada sauce
4 cups chicken broth
salt and pepper to taste
½ cup heavy cream
½ cup sour cream
2 cups sharp cheddar cheese shredded

Instructions

Place chicken in the Instant Pot.
Add in the garlic, chili powder, Worcestershire sauce, sriracha sauce, onion, red pepper, black beans, and corn.
Then add in the enchilada sauce, chicken broth, salt and pepper, to taste.
Place the lid on the Instant Pot and put in locked position. Set the knob to sealing. Press the Manual/Pressure Cook button and set the timer for 20 minutes.
When cook time is done, do a quick release.
Remove chicken breasts from the pot and shred, then return chicken to the pot.
Add in cream, sour cream, and cheddar cheese; stir until completely melted and soup is smooth.
Serve topped with tortilla chips and fresh cilantro.

Notes

How to make this into a freezer meal:

Place chicken breasts, garlic, chili powder, Worcestershire sauce, Sriracha sauce, onion, red bell pepper, black beans, corn, and red enchilada sauce into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 4 cups of chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 30 minutes . Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.

Nutrition

Calories: 426 kcal · Carbohydrates: 33 g · Protein: 25 g · Fat: 23 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 85 mg · Sodium: 830 mg · Potassium: 523 mg · Fiber: 8 g · Sugar: 9 g · Vitamin A: 1760 IU · Vitamin C: 25 mg · Calcium: 257 mg · Iron: 2 mg

Equipment

Instant Pot

Recipe Details

Course: Soup

Cuisine: Mexican

This post was included in our 10 of the Easiest One Pot Meals Video – for more inexpensive and delicious recipes like this one, click here to check it out!

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Questions & Reviews

Susan Johansen says:

Oh my gosh, this is DELICIOUS !!!!!
Cheryl says:

Can you suggest a substitute for the heavy cream? Thanx
Momma Cyd says:

You would be fine using milk.
Kendra Easter says:

Planning to make this tonight. I'm going to use hamburger meat because I already have some made. Do I still need to cook for 20 minutes since my meet is already cooked?
Lisa Bennett says:

Just made this tonight. I added a jalapeno.
Momma Cyd says:

No, you would probably be fine with 4-5 minutes.
Nora says:

How big is a serving?
Momma Cyd says:

About 1 1/2 cups.
Heidi Martinez says:

This recipe is amazing! Even though I didn't have any cilantro, it was so delicious. Easy to make. The house smelled wonderful while it was cooking and tasted just as fabulous as it smelled. Next time I will make sure I have cilantro on hand.
Pooja says:

Thank you for sharing this wonderful recipe! I was wondering if this would be an okay soup to freeze after making?
Momma Cyd says:

This soup will freeze great in a freezer container.
Abbey M says:

This looks fantastic! Does the timing change whether the chicken breasts are frozen or thawed?
esme says:

Will it still be ok if I added the cream before starting the 20mins?!! I read it wrong and added it instead of waiting until after the 20mins... =(
Renee Power says:

What are the weight watcher points for this recipe? I don’t see the nutrition info.
Momma Cyd says:

Hi Renee. I'll try to get the nutrition info out by tomorrow on this recipe. We are slowly converting over all of our recipes to our new site and adding the nutritional info. :)
Renee Power says:

Ok thx
Lmichels says:

How many cups of broth?
Taylor says:

I have the same question.
Momma Cyd says:

Thanks so much for catching this! It's 4 cups. We updated the recipe.
L says:

Thank you! I was going to make this two days ago, then *life* I was going to use 2 C broth, happy to see you updated! (The timing was great for me)
Mark says:

Do you use frozen chicken breasts?
Momma Cyd says:

We used frozen chicken breasts.
Magdi says:

Does the cooking time change if you use fresh chicken breasts instead of frozen?
Ellen says:

Delicious!!! So tasty and easy to make!!!
Nancy W says:

This soup is delicious! Thank you for the recipe. My husband and I love it.
Theresa says:

Glad I found this online. The first time it was a YouTube video and I couldn’t find it again 😂. Anyway wanted to leave a review as I have made this so many times now and it’s a winner in my family. Thank you
Momma Cyd says:

We cook frozen chicken breasts for about 21 minutes and they are perfect.
Nayaz says:

One of the first recipes I made in the instant pot and it's become a regular in our rotation! How would you change the recipe if you didn't have enchilada sauce and wanted to make your own?
Momma Cyd says:

Here is a link to homemade enchilada sauce. https://www.gimmesomeoven.com/red-enchilada-sauce/
Sarah Stanley says:

Love this soup! Wish it was in the IP cookbook. I've checked a few times just in check I've over looked it and don't see it
Emily S. says:

Wondering the same! What did you end up doing?
Jen Conklin says:

This recipe is a staple in our house! Love it and so does the family! ❤️
Kim Kruse says:

Can you use frozen chicken? If so how long do you cook and do you follow all directions the same.
Momma Cyd says:

This recipe is with frozen chicken. So follow as directed.
Sherri Winter says:

This was amazing! But it takes longer than 30 minutes as it took 30 minutes just to get to the temperature to start cooking.
Momma Cyd says:

Yes, you have to realize the cooking time is after it comes to pressure. Not all Instant Pots are the same brand or come to pressure in the same amount of time. So when you set it for 20 minutes that is the cook time after it comes to pressure. So glad you enjoyed the soup. We absolutely love our Instant Pots.
FreyaFL says:

This was delicious! Since you gave the timing for frozen, I used frozen chicken tenderloins and frozen corn and cooked for 30 minutes. It worked well, although I probably could have set it for 25 minutes. Also, since I only had a 28oz can of enchilada sauce, I used that, then filled the empty can and used that amount of water. I added bouillon to the pot since I didn't have premade broth. Other than those minor things, I made as stated. Definitely a keeper! My daughter had oral surgery the day before, and this blended nicely. She had 2 large bowls of it! :)