Chicken Enchilada Soup with tomatoes and limes

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.
Course Dinner
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 251kcal
Author Kat Jeter & Melinda Caldwell



  • 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!


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