Quick and Easy Instant Pot Chicken Enchilada Soup
This quick and easy Instant Pot Chicken Enchilada Soup is a delicious shortcut dump-everything recipe that’s on the table in less than 30 minutes.
This flavor-packed Chicken Enchilada Soup recipe is on regular rotation in my house. It’s an ideal weeknight meal because it’s so fast to make in any Instant Pot or electric pressure cooker.
First of all, this soup is truly a dump-and-go recipe. It’s a fast shortcut recipe, meaning you need just a few simple ingredients and less than half an hour to throw this easy soup together.
To make this weeknight dinner, we use a high-quality store-bought enchilada sauce. It fills the enchilada soup with serious Mexican flavors without using your entire spice cabinet.
📕 If you like the simplicity of recipes with just a few ingredients, you’ll love the shortcut chapter in our Electric Pressure Cooker Cookbook, featuring:
• Quick-Cooking Chicken and Pierogi Dumplings
• Pot Stickers with Spicy Orange Dipping Sauce
• Buffalo Wings with Blue Cheese Dip
• Cheesy Salsa-Lime Chicken
• Italian Meatball Sandwiches
We dedicated a whole chapter to these super-fast recipes because we love them as much as you!
How to Make Instant Pot Chicken Enchilada Soup in ANY Brand of Electric Pressure Cooker
This Chicken Enchilada Soup recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
To whip up this easy Instant Pot Chicken Enchilada Soup, build the enchilada soup base by adding chicken broth, enchilada sauce, canned diced tomatoes, and mild green chiles into your pressure cooking pot. Give everything a good stir, then add the chicken!
It’s a simple dump-and-press-start Instant Pot recipe!
After pressure cooking, I like to add some bright corn and drained black beans to round out this wonderful Mexican-inspired weeknight meal.
Can I Use Frozen Chicken or Bone-In Chicken for This Enchilada Soup Recipe?
Yes! Both bone-in and frozen chicken breasts will work for this Instant Pot Enchilada Soup.
For frozen chicken breasts, you can follow the recipe as written, no need for any changes to time or ingredients!
For bone-in chicken, you’ll need to add extra time—I’d set the cook time for 14 minutes. Then proceed with the recipe as written. Use an instant read thermometer to check that the chicken is cooked through before continuing the recipe.
How to Shred Chicken for Enchilada Soup
The key to a thick and flavorful Instant Pot Chicken Enchilada Soup is to shred the chicken so it gets fully covered in tasty broth.
To shred your chicken, remove it from the Instant Pot to a cutting board after cooking it through under pressure.
You can shred the chicken using two large forks to pull the chicken breasts apart into shreds. They also make dedicated shredding tools to help speed up the job.
💡 TIP: My favorite way to shred chicken is to pop it in my electric stand mixer on low for a minute or two—the chicken shreds nice and easy!
(Also, if you prefer bites of chicken in your enchilada soup, you can simply dice the chicken breasts into bite-sized pieces.)
Can I Double This Recipe?
Yes! However, be careful not to fill your cooking pot past the max fill line. If needed, add just one can of enchilada sauce before pressure cooking and then add the second can when you add the black beans and corn.
How Should I Serve Instant Pot Chicken Enchilada Soup?
The fun part about serving this pressure cooker Chicken Enchilada Soup to your family and friends is letting everyone dress their soup with their favorite toppings.
We love setting our table with bowls of assorted toppings! Our favorites include perfectly ripe diced avocado, creamy sour cream, shredded Mexican cheese, fresh chopped cilantro and crunchy tortilla strips.
Let us know what your family likes to top their enchilada soup with in the comments!
More Mexican-Flavored Weeknight Meals
If you’re a fan of the not-to-spicy but zesty Mexican flavors in this Instant Pot Chicken Enchilada Soup recipe, be sure to try some of these other delicious Mexican-inspired meals:
- Instant Pot Chicken Tacos
- Easy Instant Pot Shredded Beef Enchiladas
- Mexican Stuffed Shells from Barbara Bakes
- Grilled Mexican Corn from The Adventure Bite
Do you LOVE this recipe?
Leave us a review below to tell us why!
Instant Pot Quick & Easy Chicken Enchilada Soup
This quick and easy Instant Pot Chicken Enchilada Soup is a delicious dump-everything, one-pot recipe that’s ready in under 30 minutes.
Ingredients
- 1 can (14.5 ounces) chicken broth
- 1 can (28 ounces) mild enchilada sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4.5 ounces) chopped mild green chiles
- 2 boneless, skinless chicken breasts
- 2 cans (15 ounces, each) black beans, well-drained and rinsed
- 2 cups frozen corn
- Shredded Mexican cheese, if desired, for topping
- Chopped fresh cilantro, if desired, for topping
- Tortilla strips, if desired, for topping
- Sour cream, if desired, for topping
- Diced avocado, if desired, for topping
Instructions
- Add chicken broth, enchilada sauce, tomatoes, and chiles to the pressure cooking pot. Stir to combine. Add the chicken breasts. Lock the lid in place. Select High Pressure and 5 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
- Remove the chicken breasts from the soup and dice or shred the meat. Return the chicken to the soup in the cooking pot.
- Stir in the black beans and corn. Select Saute and bring to a boil, stirring occasionally, until the beans and corn are heated through.
- Serve topped with cheese, cilantro, tortilla strips, sour cream, and avocado, if desired.
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This recipe sounds delicious! Would you please reconsider including instructions for stovetop pressure cookers also? I know electric ones are all the rage, but I don’t intend on purchasing one. My stovetop model will last forever (unlike electric ones). Many thanks!
Hi Mindy – really there isn’t a need for stovetop pressure cooker instructions. Electric pressure cookers don’t start counting down the time until they’ve reached pressure. So when you’re pressure cooker comes to pressure, set a timer and use the time indicated in the recipe. The stovetop pressure cooker cooks at a higher PSI but for most short cooking items the time is the same because the electric pressure cooker will take longer to come to pressure. With long cooking recipes, you’ll want to reduce the cook time by about 10%. The electric pressure cooker loses very little liquid as it cooks because they’re so good at regulating pressure. If your stovetop pressure cooker loses more liquid, you may need to add extra liquid.
This recipe looks delicious. Would a squeeze of one fresh lime be good in this soup ?
Hi Dwane – I love a squeeze of lime on most Mexican dishes, so I assume it would add a little brightness to the soup as well. Let me know if you try it.
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.