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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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.
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