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Instant Pot Creamy Chicken Enchilada Soup

A close-up of a bowl of Instant Pot Creamy Chicken Enchilada Soup topped with shredded cheese and black beans.
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Make a rich and creamy chicken enchilada soup quickly using your Instant Pot. This one-pot recipe delivers Tex-Mex flavor with minimal effort.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 (10 ounce) can red enchilada sauce
  • 4 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • Salt and pepper to taste

Instructions

  1. Set the Instant Pot to the Sauté function. Add olive oil. When hot, add the chopped onion and cook until softened, about 3 minutes.
  2. Stir in the garlic powder, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the enchilada sauce and scrape up any browned bits from the bottom of the pot.
  4. Add the chicken broth, black beans, and diced tomatoes with green chilies. Stir to combine.
  5. Place the lid on the Instant Pot and set the valve to sealing. Cook on Manual/Pressure Cook for 5 minutes on High Pressure.
  6. When the cooking time is complete, perform a Quick Release of the pressure.
  7. Stir in the cooked, shredded chicken. Set the Instant Pot to the Low Sauté function.
  8. Slowly whisk in the heavy cream until fully incorporated. Do not let the soup boil after adding the cream.
  9. Stir in the shredded cheese until melted and the soup is creamy. Season with salt and pepper as needed.
  10. Serve hot with your preferred toppings.

Notes

  • For the best creamy texture, add the heavy cream and cheese only after the pressure cooking cycle is complete and the soup is off the high heat.
  • Use store-bought rotisserie chicken to save time on cooking the chicken separately.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup during the final simmering step.

Nutrition

Find it online: https://eatableempress.com/instant-pot-creamy-chicken-enchilada-soup/