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Instant Pot Creamy Chicken Enchilada Soup
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5 from 7 votes

Instant Pot Creamy Enchilada Soup Recipe

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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Mexican
Keyword: Easy Instant Pot Recipe, Enchilada soup, Instant Pot soup
Servings: 8
Calories: 426kcal

Equipment

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