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.
Servings 8
Calories 251kcal
Ingredients
- 1 medium Onion diced
- 1 tablespoon Olive Oil
- 1 pound Chicken Breast
- 1 packet Ranch Dressing Mix
- 10 ounces Enchilada Sauce
- 2 cups Chicken Broth
- 14.5 ounces can Diced Tomatoes
- 4.5 ounces Diced Chiles
- 14.5 ounces Black Beans
- 15.25 ounces Corn
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