Pressure Cooker Chicken Enchilada Soup is a hearty Instant Pot soup recipe that has all the flavors of chicken enchiladas cooked into a spicy enchilada broth with chicken, corn, and black beans.

Chicken Enchilada Soup with tomatoes and limesPressure Cooker Chicken Enchilada Soup

It’s been so cold here lately and that means it’s soup weather. My Instant Pot has been getting a workout making some of my favorites, Pressure Cooker Taco Soup, and Low Carb Instant Pot Sausage and Kale Soup but I needed a change and this week I made a big pot of this amazing Pressure Cooker Chicken Enchilada Soup. I get my soup inspiration from my favorite meals and chicken enchiladas are kinda my Tex-Mex thing.

PRESSURE COOKER CHICKEN ENCHILADA SOUP
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This easy chicken enchilada soup recipe takes a few things from my Pressure Cooker Taco Soup and combines them with rich red enchilada sauce, diced chilis, and shredded chicken. The best part about it is that it only takes about 30 minutes to make and the only thing that you have to prep are the onions.

Chicken Enchilada Soup with a gold spoon

You start by setting your Instant Pot to SAUTE, adding your onions and cooking them for about 5 minutes until they have softened. Then you add the rest of the ingredients, lock the lid in place, and cook on HIGH pressure for 20 minutes. Then let it do a natural release for 5 minutes before releasing the rest of the steam. Remove that perfectly tender chicken from the pot and use a fork to shred it before adding it back to the soup. Then grab a ladle and serve up this amazing Pressure Cooker Chicken Enchilada Soup!

What you will need to make Pressure Cooker Chicken Enchilada Soup:

  • Instant Pot – This handy little pressure cooker is easy to use and it does so much more than just make awesome soup!
  • Ladle – You’re going to need something to fill those bowls!

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Servings: 8
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Pressure Cooker Chicken Enchilada Soup

Pressure Cooker Chicken Enchilada Soup is a hearty Instant Pot soup recipe that has all the flavors of chicken enchiladas cooked into a spicy enchilada broth with chicken, corn, and black beans.
Chicken Enchilada Soup with tomatoes and limes
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4.5 from 2 votes

Ingredients

Instructions

  • Set Instant Pot to Saute (on other pressure cookers this may be labeled as "brown"). Add olive oil and onions and saute for about 5 minutes until softened.
  • Add all other ingredients and lock lid in place before setting to HIGH for 20 minutes.
  • After 20 minutes let the pressure cooker do a natural release for 5 minutes and then release the rest of the steam.
  • Remove the chicken from the pot and shred with a fork before adding it back to the soup. 
  • Enjoy!

Nutrition

Calories: 251kcal, Carbohydrates: 32g, Protein: 20g, Fat: 4g, Cholesterol: 41mg, Sodium: 828mg, Potassium: 683mg, Fiber: 7g, Sugar: 7g, Vitamin A: 700IU, Vitamin C: 12.1mg, Calcium: 45mg, Iron: 2.5mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dinner