Quick and Easy Pressure Cooker Chicken Enchilada Soup
This quick and easy pressure cooker chicken enchilada soup is a pressure cooker version of the popular Tex-Mex slow cooker soup.
What’s great about this recipe is all you have to do is open a few cans, throw in a couple of boneless, skinless chicken breasts and in less than half an hour, you’ve got a homemade soup that tastes like it took hours to make.
Making Quick and Easy Chicken Enchilada Soup in an Instant Pot
You’ll find chicken enchilada soups on the menu at many restaurants. What makes it special are the toppings you add to dress it up.
In addition to topping the soup with cheese, sour cream, cilantro and avocado, I bought some fun tri-color tortilla strips at the store. I found a package tucked in the salad topping section. They were a bit of a splurge, but I knew they’d be fun in the pictures. Feel free to substitute crushed tortilla chips instead.
Quick and Easy Pressure Cooker Chicken Enchilada Soup
Ingredients
- 1 can (14.5 oz) chicken broth
- 1 can (28 oz) mild enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 1 can (4.5 oz) chopped mild green chiles
- 2 boneless, skinless chicken breasts
- 2 cans (15 oz) black beans, drained, rinsed
- 2 cups frozen corn
- Shredded Mexican cheese
- Chopped fresh cilantro
- Tortilla strips
- Sour Cream
- Diced avocado
Instructions
Add chicken broth, enchilada sauce, tomatoes, and chiles to pressure cooking pot. Stir to combine. Add chicken breasts to the pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start.
When timer beeps, turn off pressure cooker, wait 10 minutes, then do a quick pressure release.
Remove chicken breasts from soup and dice or shred. Return chicken to soup and stir in black beans and corn.
If necessary, select Simmer and bring to a boil, stirring occasionally until beans and corn are heated.
Serve topped with cheese, cilantro, tortilla chips, sour cream, and avocado, if desired.
Can you use chicken legs with Bones
Hi Andy – you can, but I would increase the cook time to 9 minutes. Enjoy!
I made this last night, yes, on a hot summer evening. I had some of the ingredients on hand that I did not want to spoil. Oh my goodness, it was so good! Thank you for a great recipe. Very easy and so tasty! Will definitely be having this again.
Thanks Lavinia! I like soups all year round too.
Made this soup for the first time tonight, but not the last time !!!
It is delicious!! thank you so much for posting this recipe
That’s great – thanks Lori!
Can this soup be frozen and reheated?
Hi Alyse – yes, it freezes and reheats very well. Enjoy!
I made this soup, and it was delicious! Thank you for sharing your great recipe.
I liked it so much that I talked about it on my blog. Your Zuppa Toscana is on my list of things to try as well!
Thanks again. ~Stephanie
Can I use frozen chicken?
Hi Jill – yes, you can use frozen chicken without any changes.
Can I double this in my instapot? Or will it be too much liquid?
Hi Lynn – it would be too much liquid.
It’s very easy to make and the chicken comes out nice and tender. What a delicious dinner, especially will all the toppings you recommend!
Such a delicious and easy recipe. I made this tonight after an especially long day. Thank you for this Barbara!
I am getting ready to fix this chicken enchilada recipe; however, I just noticed it says cook the chicken 5 minutes on high pressure. Is this correct? I just want to make sure
Hi Jana – yes, 5 minutes is correct. It will take a while to heat up because there is so much liquid.
This soup was AMAZING!!! my whole entire family loved it, even the picky ones!! Defiantly going to be making this again!
Gotta assay though, being from New Mexico, we are going to have to try substituting some FRESH GREEN CHILI into this recipe.
Thanks Paul – so glad you and the family loved it! Definitely change it up with fresh green chilis 🙂
Hi! I am brand new to pressure cooking, as I receive a Farberware programmable pressure cooker as a gift. I am attempting the Enchilada soup. Can you suggest any other simple, beginner recipes to try?
Hi Jennifer – here’s a roundup of easy recipe for you. Have fun! https://www.pressurecookingtoday.com/easy-recipes-for-the-pressure-cooker/
Thanks for the recipe, the soup was excellent! I used a much smaller can of enchilada sauce (they don’t sell 28 oz cans of it here) and 4 cups of broth and it was great.
I made the Enchilada Soup last week and we LOVED it! I froze the left overs and am now reheating in my pressure cooker! Mmm can’t wait! I LOVE your website!!!
I made a few changes based on what I had on hand. I used boneless chicken tenders instead of the chicken breasts and canned jalapenos instead of the green chiles.
This was delicious. Thank you for this easy and flavorful recipe.
Thanks Amy – my husband would like the spicier jalapenos too.
Loved this recipe. It was my first time using a pressure cooker and I have a stovetop model, not electric. It was easy to adapt. I just set the pressure dial to “high” or “2” on the dial, turned on the heat and waited for the pressure valve to pop. When it did, I set a timer for 10 minutes. After 10 minutes, I released the pressure and opened the pot to remove the chicken and add corn and beans. It simmered while I shredded the chicken. It was so easy and delicious. I look forward to trying more of your recipes!
Thanks Beth! I appreciate you sharing how you cooked it on the stove top. So glad you enjoyed it.
This is the first recipe I have made with my new Instant-Pot, and I love it! Very easy to follow and the ingredient list isn’t complicated. And it was delicious, thank you!
Thanks Kim! So glad to be part of your first recipe. Have fun with your pressure cooker.
Can the chicken be frozen ?
Hi Claudia – yes, you can use frozen boneless, skinless chicken breasts. I’d probably add another minute to the pressure cooking time if using frozen chicken.
Great recipe! Everyone loved it and so easy to make. Yummy, no joke!
Thanks Kelly – glad it was a hit!
This is almost exactly how I make my enchilada soup in the slow cooker… excited to try in the pressure cooker. I am only worried about the saltiness. Seems when I pressure cook everything is more intensified so I’ve had alot of foods come out too salty for us. And I never include the broth since the 1st time I used in the slow cooker way cuz it was too salty. And low sodium broth is disgusting… I am so looking forward to making this… and your pics look so good I’m starving for it now! But we are having ribs tonight.
Barbara, the Chicken Enchilada Soup looks wonderful. I own an Instant Pot IP-DUO60 7-in-1. Can I use it to make any of your recipes? I look forward to the day you write a cookbook containing your electric pressure cooker recipes. That would be fabulous!
Thanks Sue! Absolutely you can make it in the Instant Pot. All my recipes are developed using 6 qt. electric pressure cookers, often the Instant Pot. I do plan to do a pressure cooker cookbook! Hopefully, released in the fall of 2016.
I will be your first customer when the new cookbook is released!
YUM! I substituted jalapeños for the green chile, used canned corn, and used fajita marinated chicken and it was delicious! I think this is one of the best meals I have made in my instant pot so far. Thanks for sharing the recipe!
Fun substitutions. Thanks Kate for letting me know how much you liked it.
I cooked the enchilada chicken soup today. I used boneless thighs instead, sauteed some green onions and seared the thighs. Everything else followed script. It was totally awesome. I declare food very good when it makes me say, DA@%#* that was good and I found myself saying that multiple times. Thanks for the recipe!
Thanks Tom! So glad you loved it.
My goodness that was delicious. I am really enjoying my Instant Pot, but I think this the best thing I have tried yet. Looking forward to trying more of your recipes. Thanks for sharing.
Barbara,
What a wonderful recipe! Fall puts me in soup exploration mode and so I’m going down your list of soup recipes and trying them out 🙂
I made this last night with a few tweaks of my own. I first sauteed a minced onion in olive oil in the Instant Pot and then added some crushed garlic and whole cumin (about a tblespoon) before dumping the rest of the ingredients in the pot. I used 3 chicken breasts instead of the two called for. I only cooked for 3 min on high verses the 5 in the recipe. Let it sit for 10 before releasing pressure. Next time I will do 2 minutes as the chicken was a tad overcooked for my liking. I guess it depends on the size of the chicken breasts and mine were on the small size. ( It keeps cooking for the 10 minute rest before releasing the pressure) I removed the chicken immediately and let it sit. Then I added some frozen mixed peppers from Trader Joe’s, some frozen corn and the beans that I had cooked myself in the Instant Pot. I switched the cooker to slow cook on medium and used the glass lid until hot. I Shredded the chicken and added 5 minutes before serving so it could soak up some of the juices.
Served with lots of cilantro, red onion, Avocado and sour cream, and with a cheese tostada on the side. The soup is healthy, filling, super easy, inexpensive, and I only had the pot to wash! Leftovers tonight so no cooking 🙂
Next time I’m thinking instead of the corn I will roast some chickpeas in garlic oil and throw them in at the end.
My husband said, “Tell me the truth, was this really as healthy and is it as easy as you say it is?” At our age he’s worried about sodium and had looked at the sodium content on the Enchilada sauce can. By the time I added all the other ingredients (low sodium chicken broth used…) it wasn’t salty at all. In fact I could use a little sprinkle over the top of mine. 🙂
Another outstanding recipe.
Thanks Mona! So glad you’re enjoying my soup recipes. I’ve got several more planned for the winter months. I appreciate you sharing your tips and changes so everyone can learn from them. I need to be better about up the veggies in my soups. If you want to heat your frozen vegetables a little bit faster, you can also use the saute setting to simmer the soup. Gotta love only one pot to wash!
I forgot to add how my husband loved it and told me to make sure and save the recipe 🙂
… I’m making this tonight, plan to double the recipe. Do I need to cook any longer?
No, the cooking time should be the same. Just be sure to not exceed the maximum fill line and arrange the chicken breasts so they’re not pressed together like a thick piece of meat. Enjoy!
Another great soup recipe Barbara. WELL DONE! Big hit with the kids, very easy to make. I worry a little bit about the sodium content and will try and find a lower sodium Enchilada Sauce, but this is such a great recipe!
Thanks Aaron! So glad you enjoyed the soup. I have a chicken enchilada pasta recipe I’m posting on Wednesday that your kids and you will probably like as well. A similar easy to make dish, but with pasta. Enjoy!
Awaiting our first cool front tomorrow in Houston. This WILL be tomorrow night’s dinner! Thank you!!!
Enjoy the soup and the cooler weather!
Looking forward to your recipes thank you
I love soup and this sounds good. I’ll be making it when the weather cools down.
Great! I hope you enjoy it!
This sounds great. Did you put the chicken in frozen?
Hi Margie – no I didn’t use frozen chicken, but you could use frozen chicken. Your cook time would be longer. Cook it for 12 minutes using large frozen chicken breasts.