Okay, fellow food lovers, let me tell you about my absolute weeknight savior: my Instant Pot Chicken Enchilada Soup! Seriously, when that “what’s for dinner?” question hits and time is ticking, this is what I whip up. It’s packed with all those cozy, comforting enchilada flavors you love, but the Instant Pot makes it ridiculously fast – we’re talking a fantastic meal in less than an hour. It’s become my go-to for busy nights when I still want something truly delicious and satisfying.
Why You’ll Love This Instant Pot Chicken Enchilada Soup
Trust me, this soup is an absolute winner! Here’s why:
- Speedy Weeknight Meal: Done in under an hour, thanks to the Instant Pot!
- Easy Peasy: Minimal prep, mostly hands-off cooking.
- Flavor Explosion: All those yummy enchilada spices in one bowl.
- Comfort Food Central: So warm and satisfying.
- Customizable: Load it up with your favorite toppings!
Gather Your Ingredients for Instant Pot Chicken Enchilada Soup
Alright, let’s get our mise en place ready for this amazing Instant Pot Chicken Enchilada Soup! It’s super straightforward, and having everything prepped makes the actual cooking a breeze. You’ll need:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained (don’t drain these, the juice is flavor!)
- 1 (4 ounce) can diced green chilies (for that perfect mild kick)
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
And for those yummy toppings that make it extra special? I always have shredded cheese, a dollop of sour cream, fresh cilantro, and some crunchy tortilla chips on hand!
Step-by-Step Guide to Making Instant Pot Chicken Enchilada Soup
Okay, let’s get this delicious soup going! It’s really as simple as it gets, especially with the magic of the Instant Pot. You’ll be amazed at how quickly we get from ingredients to a steaming, flavorful bowl. For a peek at similar hearty soups, check out my Fiery Flavorful Chili Soup or my Cozy Slow Cooker Chili!
Sautéing Aromatics and Browning Chicken
First things first, we want to build that amazing flavor base. Pop open your Instant Pot and set it to the ‘Sauté’ function. Add your tablespoon of olive oil, and once it’s shimmering a bit, toss in the chopped onion. Let it soften up for about 5 minutes until it’s looking nice and translucent. Then, throw in your minced garlic – just give it a minute until you can smell that wonderful aroma. Now, add your chicken breasts and sear them on both sides for a couple of minutes. We’re not cooking them all the way through here, just giving them a nice little color. This step is key for depth of flavor, so don’t skip it!
Adding Liquids and Spices
Okay, chicken out for a sec! Remove the browned chicken breasts and set them aside. Now, stir in all those fantastic canned goods: the rinsed black beans, the undrained diced tomatoes with green chilies (seriously, that juice is gold!), and the diced green chilies. Pour in your chicken broth, then sprinkle in the chili powder, cumin, and that lovely dried oregano. Give it all a good stir to make sure everything is combined and happy.
Pressure Cooking Your Instant Pot Chicken Enchilada Soup
Now for the Instant Pot magic! Put those browned chicken breasts back into the pot. Make sure any liquid from them goes in too – more flavor! Secure the lid, making sure the valve is set to ‘Sealing’. Select your ‘Manual’ or ‘Pressure Cook’ setting and set the timer for just 10 minutes on high pressure. Once it’s done its thing, carefully do a quick pressure release. Be careful, the steam is hot!
Shredding Chicken and Finishing Touches
Once the pressure has released and it’s safe to open the lid, carefully take out those chicken breasts. They’ll be perfectly cooked and tender! Two forks are your best friends here – shred that chicken up into bite-sized pieces. Pop the shredded chicken right back into the pot with all that gorgeous soup. Give it a good stir, and then taste it! Add salt and pepper until it’s just right for you. If you like your soup a little thicker, try mashing a few of those black beans against the side of the pot with your spoon before you add the chicken back in. It helps thicken it up beautifully without any extra steps!
Tips for the Best Instant Pot Chicken Enchilada Soup
You know, making this Instant Pot Chicken Enchilada Soup is pretty foolproof, but a few little tricks can make it absolutely *chef’s kiss* perfect every time. For starters, don’t skimp on browning that chicken and sautéing those onions – that’s where so much flavor starts! If you’re in a pinch, using a good quality rotisserie chicken works too, just shred it and add it in at the end. And my personal little secret? A tiny squeeze of lime juice right before serving really brightens everything up beautifully!
Serving Suggestions for Your Enchilada Soup
This Instant Pot Chicken Enchilada Soup is so hearty and flavorful all on its own, but oh boy, serving it up right makes it a full-on fiesta! I always make sure to have some toppings ready to go. A sprinkle of shredded cheddar or Monterey Jack cheese, a dollop of cool sour cream, some fresh, bright cilantro – these are total game-changers. And for that perfect crunch? Grab some tortilla chips! If you’re looking for a lighter side, my easy side salad is fantastic, or you can never go wrong with warm, fluffy dinner rolls!
Storage and Reheating
Got leftovers? Lucky you! This Instant Pot Chicken Enchilada Soup actually tastes even better the next day. Just let it cool down a bit, then store it in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat, you can do it gently on the stovetop over low heat, stirring occasionally, or even pop a bowl in the microwave. If it’s gotten a little too thick from sitting, just add a splash of chicken broth or water to get it back to your perfect soup consistency!
Frequently Asked Questions about Instant Pot Chicken Enchilada Soup
Got questions about this speedy, tasty soup? I’ve got answers! It’s pretty flexible, and I’ve tried a few things over the years that work great.
Can I make this soup vegetarian?
Absolutely! Just swap out the chicken broth for vegetable broth and skip the chicken breasts entirely. You can even add some extra beans or corn to keep it nice and hearty.
How can I make the soup spicier?
Easy peasy! For more heat, toss in an extra can of diced green chilies, some diced jalapeños (seeds and all!), or a pinch of cayenne pepper. A dash of your favorite hot sauce at the end works wonders too!
Can I use rotisserie chicken instead of cooking chicken breasts?
Oh, for sure! That’s a fantastic shortcut. Just shred about a pound of rotisserie chicken and stir it in during the last few minutes of cooking, after you’ve shredded the cooked chicken. You just want to heat it through, so it doesn’t get tough. So simple!
Nutritional Information (Estimated)
Just a heads-up, the nutrition info for this Instant Pot Chicken Enchilada Soup is an estimate, okay? It can totally change depending on the exact brands you use and how much you load up on toppings. But, roughly, one serving (about 1.5 cups) usually has around 350 calories, 35g protein, 30g carbs, and 10g fat. It’s a pretty good balance!
Share Your Creations!
I absolutely LOVE hearing from you! Have you made this super yummy Instant Pot Chicken Enchilada Soup? Tell me all about it in the comments below! Did you try any fun toppings or make any tweaks? I’d also be thrilled if you’d rate the recipe or share a pic of your soup on social media – seeing your creations makes my day. You can even reach out via my contact page!
Print
Instant Pot Chicken Enchilada Soup
- Total Time: 40 min
- Yield: 6 servings
- Diet: Vegetarian
Description
A quick and easy chicken enchilada soup made in the Instant Pot.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (4 ounce) can diced green chilies
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, cilantro, tortilla chips
Instructions
- Set your Instant Pot to ‘Sauté’ and add olive oil.
- Add chicken breasts and cook until browned on both sides. Remove chicken and set aside.
- Add chopped onion to the Instant Pot and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in rinsed black beans, diced tomatoes with green chilies, diced green chilies, chicken broth, chili powder, cumin, and oregano.
- Return the browned chicken breasts to the pot.
- Secure the lid and set the valve to ‘Sealing’.
- Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 10 minutes on high pressure.
- Once the cooking cycle is complete, perform a quick release of the pressure.
- Remove the chicken breasts and shred them with two forks.
- Return the shredded chicken to the soup.
- Stir well and season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a thicker soup, you can mash some of the black beans against the side of the pot before returning the chicken.
- If you don’t have an Instant Pot, you can adapt this recipe for a slow cooker or stovetop.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican-Inspired
