Instant Pot Chicken Enchilada Soup
This Instant Pot Chicken Enchilada Soup is a cozy, weeknight-friendly dish that comes together quickly. Tender chicken, smoky enchilada sauce, and hearty beans and corn turn into a comforting soup with just enough kick. It’s easy to customize with toppings and leftovers taste even better the next day.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup red enchilada sauce
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 1 cup frozen corn
- 1 can black beans, drained and rinsed (15 oz)
- 1/2 cup cilantro, chopped
- 1 cup shredded cheese, plus extra for topping (optional)
Instructions
- Set the Instant Pot to Sauté. Add olive oil and let it warm. Add the diced onion and sauté for 2–3 minutes until it begins to soften.
- Add minced garlic, cumin, and chili powder. Stir for about 30 seconds until fragrant.
- Place the chicken breasts in the pot and pour in the enchilada sauce, diced tomatoes, and chicken broth. Give it a light stir to coat everything.
- Lock the lid, set the valve to Sealing, and pressure cook on High for 10 minutes. Quick release the pressure when cooking finishes.
- Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot.
- Stir in the corn, black beans, and cilantro. If you like a soupier texture, add a bit more broth. Taste and season with salt and pepper as needed.
- If you’re using cheese, stir in half of it now and reserve the rest for topping. Let the heat melt it into the soup. Ladle into bowls and top with extra cheese if desired.