Best Instant Pot Enchilada Soup

Here is my go-to Instant Pot enchilada soup recipe, packed with tender chicken, beans, corn, and all those classic Mexican flavors we love, topped with melty cheese and fresh cilantro.

This soup has become my family’s favorite weeknight dinner during the cooler months. I often make a double batch because everyone asks for seconds, and it tastes even better the next day. Nothing beats a warm bowl of soup on a busy evening, right?

What Kind of Enchilada Sauce Should I Use?

The enchilada sauce you choose will set the tone for your entire soup, so pick one that matches your heat preference. Most grocery stores carry mild, medium, and hot varieties in both red and green versions – red being the more traditional choice for this soup. If you’re cooking for a family or aren’t sure about spice levels, start with mild sauce and let people add their own heat with hot sauce at the table. Store brands work perfectly fine here, but if you want to explore authentic Mexican brands like La Victoria or Las Palmas, they tend to have deeper flavors. Just make sure to check the ingredient list if you’re watching your sodium, as some brands can pack quite a bit of salt.

Options for Substitutions

This soup is super adaptable and there are plenty of ways to switch things up based on what you have in your pantry:

• Chicken breast: You can easily swap chicken breast for chicken thighs, or use pre-cooked rotisserie chicken (just add it at the end of cooking). For a vegetarian version, try adding extra beans or corn.
• Black beans: Any beans work well here – pinto beans, kidney beans, or even white beans are good options. Just make sure to rinse and drain them the same way.
• Enchilada sauce: If you’re out of enchilada sauce, mix 8 oz of tomato sauce with 2 tablespoons of chili powder, 1 teaspoon each of cumin and garlic powder. It won’t be exactly the same, but it’ll work in a pinch!
• Cream cheese: To make it creamy without cream cheese, try using 1/2 cup of heavy cream or plain Greek yogurt. You can also skip it completely for a lighter soup.
• Green chilies: No canned green chilies? Use fresh jalapeños (remove seeds for less heat) or a few dashes of hot sauce. You can also leave them out if you prefer a milder soup.
• Chicken stock: Vegetable stock works just fine here, or you can use water with an extra bouillon cube for more flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot enchilada soup is adding ingredients in the wrong order – always place the chicken at the bottom and pour the liquid ingredients over it to prevent the dreaded “burn notice” on your Instant Pot.

A common mistake is releasing the pressure too quickly after cooking; instead, let the pressure naturally release for at least 10 minutes to keep the chicken tender and allow the flavors to properly blend.

When adding the cream cheese, make sure it’s cut into small cubes and fully softened at room temperature, then stir it in after pressure cooking to prevent curdling – cold cream cheese will leave unwanted lumps in your soup.

For the best texture, avoid over-shredding the chicken when you’re breaking it apart, and remember to taste and adjust the seasonings at the end since the flavors of canned enchilada sauces can vary significantly between brands.

What to Serve With Enchilada Soup?

This hearty Mexican-inspired soup is practically a meal on its own, but there are some tasty sides that make it even better! A basket of warm corn tortillas or crispy tortilla strips adds the perfect crunch – though regular tortilla chips work great too if you’re keeping things simple. For a fresh contrast to the rich soup, try a simple side salad with crisp lettuce, diced tomatoes, and lime vinaigrette, or whip up some quick Mexican-style rice to make the meal more filling. If you’re feeding a crowd, setting up a topping bar with shredded cheese, diced avocado, extra cilantro, and lime wedges lets everyone customize their bowl just the way they like it.

Storage Instructions

Keep Fresh: This enchilada soup keeps really well in the fridge! Just put it in an airtight container and it’ll stay good for up to 5 days. The flavors actually get even better after a day or two as everything mingles together. Perfect for making on Sunday and enjoying throughout the week!

Freeze: Got leftovers? This soup is super freezer-friendly! Let it cool completely, then pour it into freezer-safe containers or bags, leaving some space for expansion. It’ll keep well for up to 3 months. Just skip adding any garnishes or cream cheese before freezing – you can add those fresh when serving.

Reheat: When you’re ready to eat, warm up the soup on the stovetop over medium-low heat, stirring occasionally. Or pop it in the microwave in 1-minute intervals, giving it a good stir between each. If it seems a bit thick after storage, just add a splash of chicken broth to thin it out to your liking.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-1000
• Protein: 70-80 g
• Fat: 30-40 g
• Carbohydrates: 80-100 g

Ingredients

• 1 cup chicken stock
• 15 oz can of black beans, rinsed and drained
• 15 oz can of sweet corn, drained
• 4 oz can of chopped green chilies
• 15 oz can of enchilada sauce (choose mild, medium, or spicy)
• 14.5 oz can of small diced tomatoes
• 1 teaspoon ground cumin
• 1 pound boneless, skinless chicken breast
• 16 oz can of mashed beans
• 4 oz cream cheese (optional)
• Salt and pepper to taste
• Optional garnishes: sour cream, chopped cilantro, sliced avocado, shredded cheddar, tortilla chips

Step 1: Combine Ingredients in the Instant Pot

Start by adding chicken broth, black beans, corn, green chiles, enchilada sauce, diced tomatoes, cumin, and chicken into your Instant Pot.

Give everything a quick stir to ensure the ingredients are well combined.

Step 2: Pressure Cook the Soup

Secure the lid on your Instant Pot and switch the valve to “sealing.” Press the manual or pressure cook button and set the timer for 10 minutes.

When the timer beeps, allow the pressure to release naturally for 10 minutes.

Afterward, switch the valve to “venting” to release any remaining pressure.

Carefully remove the lid once it’s safe to open.

Step 3: Shred the Chicken

Remove the chicken from the pot and place it on a cutting board.

Shred the chicken using two forks, then return the shredded chicken to the Instant Pot, mixing it into the soup.

Step 4: Thicken the Soup

Stir in a can of refried beans to the soup until it becomes creamy and smooth.

If you desire a richer flavor, add cream cheese at this point.

You can use the sauté setting on your Instant Pot to help melt the cream cheese more quickly.

Step 5: Season and Serve

Taste the soup and add salt and pepper as needed.

Ladle the soup into bowls and top with your desired toppings, such as fresh cilantro, shredded cheese, sour cream, or avocado.

Enjoy your hearty and flavorful soup!