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Best Instant Pot Chicken Enchilada Soup Recipe

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This Instant Pot Chicken Enchilada Soup is a quick and easy crowd-pleaser, featuring tender chicken, black beans, corn, and a creamy, smoky broth. Perfect for weeknights or entertaining, it comes together in under 40 minutes with simple ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (10 oz) red enchilada sauce (mild or medium)
  • 4 cups chicken broth (low-sodium)
  • 1 cup frozen corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup sour cream or Mexican crema
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Sliced jalapeños (for topping)
  • Tortilla chips or strips (for topping)
  • Lime wedges (for topping)

Instructions

  1. Turn Instant Pot to ‘Sauté’ and heat for 2 minutes. Add olive oil and diced onion; cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds.
  2. Pour in chicken broth, diced tomatoes (with juices), and enchilada sauce. Scrape up any browned bits from the bottom. Stir in cumin, chili powder, smoked paprika, salt, and pepper.
  3. Nestle chicken into the liquid. Add frozen corn and drained black beans on top. Do not stir.
  4. Close lid, set valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High for 12 minutes. Allow about 10 minutes to come to pressure.
  5. After timer beeps, let pressure release naturally for 10 minutes. Then carefully turn valve to ‘Venting’ to release remaining steam. Open lid away from face.
  6. Shred chicken in the pot using two forks.
  7. Use an immersion blender to pulse soup 3-4 times for a creamier texture (or blend 2 cups in a regular blender and stir back in).
  8. Switch Instant Pot to ‘Sauté’ (Low). Add cubed cream cheese and stir until melted (2-3 minutes). Stir in shredded cheese and sour cream until smooth. Adjust salt and pepper.
  9. Serve immediately with desired toppings.

Notes

For best results, use room temperature cream cheese to avoid lumps. Natural release is essential for tender chicken. If soup is too thick, add a splash of broth or milk; if too thin, simmer on Sauté for 5 minutes. For a spicier version, add 1-2 minced chipotle peppers in adobo sauce. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: Instant Pot, chicken enchilada soup, easy soup recipe, pressure cooker, Mexican soup, creamy soup, weeknight dinner

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