Instant Pot Chicken Enchilada Soup–all the flavors of chicken enchiladas in a bowl of soup. The soup is thickened up with a can of refried beans instead of dairy…this soup can be made dairy free if you want it to be. This version is made in your electric pressure cooker in just a few minutes.
Get the SLOW COOKER version of the recipe here
Instant Pot Chicken Enchilada Soup
I love enchiladas but sometimes I don’t want to go through all the steps of making them. I’d rather throw everything into a pot and turn it on and walk away. That’s where this recipe for instant pot chicken enchilada soup comes in. It’s one of those throw-everything-in kind of recipes. It takes only about 10 minutes to get it going.
I love serving this soup with a dollop of sour cream and tortillas chips crunched up on top. Major bonus if I have an avocado in the house and I can put a few avocado slices on top.
More Recipes You’ll Love…
Instant Pot or Slow Cooker Turkey Chili
Instant Pot Green Chile Chicken Enchilada Soup
Slow Cooker Creamy Skinny Taco Chili Soup
Instant Pot White Chicken Chili
Instant Pot Smothered Green Sauce Chicken Enchiladas
What Pressure Cooker Did You Use?
For Instant Pot Chicken Enchilada Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
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Instant Pot Chicken Enchilada Soup
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 20 minutes
- Yield: 7 1/2 cups 1x
Description
All the flavors of chicken enchiladas in a bowl of soup. The soup is thickened up with a can of refried beans instead of dairy…this soup can be made dairy free if you want it to be. This version is made in your electric pressure cooker in just a few minutes.
Ingredients
- 1 cup chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can enchilada sauce (mild, medium or hot…whatever you like)
- 1 (14.5 oz) can petite diced tomatoes
- 1 tsp cumin
- 1 lb boneless, skinless chicken breasts
- 1 (16 oz) can refried beans
- 4 oz cream cheese (optional)
- Salt and pepper
- Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips
Instructions
- Add chicken broth, black beans, corn, green chiles, enchilada sauce, diced tomatoes, cumin and chicken into your Instant Pot. Give it a quick stir.
- Cover your Instant Pot and secure the lid. Press the manual or pressure cook button and set the timer to 10 minutes. Make sure valve is set to “sealing.” When the timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.” Remove the lid.
- Take out the chicken and shred it on a cutting board. Add it back into the Instant Pot.
- Stir in the can of refried beans until the soup is creamy and smooth. If you want, stir in the cream cheese at this point. You can use the saute setting on your Instant Pot to help melt the cream cheese quicker.
- Salt and pepper the soup to taste. Ladle the soup into bowls and top with desired toppings.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use frozen chicken breasts. The cooking time will remain the same.
- Category: Soup
- Method: Instant Pot
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I am trying this tomorrow, but….i have never used refried beans in this type of soup……is it for a thickening?
Yep!
OMG! This is definitely a keeper. Husband loves chicken tortilla soup at a local restaurant. He said this is even better. Chicken was tender and juicy despite cooking straight from the freezer. We are still under the stay at home order here in Michigan and I didn’t have the exact ingredients. So I had to use picante sauce instead of enchilada sauce and omitted the black beans. But I did have refried black beans. Again, OMG! Thank you!
★★★★★
Those sound like great substitutions! Good job 👏👏👏
Made this for weekend supper. Used b/s chicken thighs (which are so hard to find right now). I loved that the canned corn was crisp, gave it an added texture. Topped mine with crushed tortilla chips, shredded cheddar cheese and sour cream. Wish I had some avocado. The only hard part of the recipe was getting the cream cheese to melt even after having cut it into pieces before putting in the pot. A definite keeper at my house.
★
Hi Cathy, could you change the star rating to 5 stars instead of 1? Sounds like you loved it??
Tried this tonight and my husband is practically licking his bowl. This one is for sure going in the rotation.
I had chicken thighs so I used those instead of breasts, and used crushed tomatoes as my husband doesn’t like tomatoes that are in chunks (even little ones). Added both the refried beans and the cream cheese and it’s delicious.
★★★★★
I like your ideas! I am a big crushed tomatoes fan too. I’ll try it like this next time I make it!
Didn’t care for this one. Very heavy for a soup recipe. The enchilada sauce is basically your broth, with refried beans and cream cheese, to thicken. Not appealing. The Chicken comes out dry and bland.
★★
Made it verbatim per the recipe but left out the cream cheese… OMG, sooo yummy!
★★★★★
Glad you liked it Julie!
I thought there must have been a typo with a soup recipe with only 1 cup of stock – so I added a litre. It was wonderful!
★★★★
Glad your version worked out!
Sounds yummy!! Nutrition info please!!
Just added it in!
Awesome soup, didn’t change a thing! Do you know if leftovers can be frozen?
★★★★★
Thanks Renee, I’m glad you liked it! Yes you could for sure freeze the leftovers.
Thank you! And thanks for the recipe, we loved it! Didn’t end up having to freeze the leftovers, my husband ate it all!
★★★★★
Haha that’s great 🙂
Hello, is the cream cheese’s purpose to thicken the sauce? Is the refried beans the substitute for the cream cheese? Sorry a little confused on the cream cheese.
I use both and it’s creamy and delicious. You could leave out the cream cheese though if you didn’t want it.
HI Alicia, the cream cheese is for pure taste factor and it tastes so good! You could leave it out if you want though 🙂
This was my first instant pot use, and couldn’t be more thrilled! The chicken breast was ridiculously tender and shredded easily with a fork. I used my favorite homemade enchilada sauce to get the spice intensity just where my husband and I like it. This made it to the “make it again” list, and can’t wait to have the leftovers tonight. Thank you, Karen!
★★★★★
I bet it was amazing with the homemade enchilada sauce!
Should I cook the chicken separately first?
No need to! The chicken will pressure cook along with everything else 🙂
Loved it! Followed your instructions and it was just delicious. My first instant pot attempt and it turned out beautifully. Thank you so much!
★★★★★
Awesome! Welcome to the Instant Pot world 🙂
Thank you for this recipe. I doubled it and it worked perfectly. Three generations of people together and we all liked it. Those who wanted more heat added hot sauce or jalapenos on top. And it was mild enough for the little ones. Very nice!!
★★★★★
Oh how great! I love to hear this Margy!
If I triple the batch do I need to adjust the cooking time?
Nope.
Made it tonight. Delish! However -dinner was late. I put in 2c of Chx broth instead of 1 and about 2.5 lbs of chx breast and cooked for prescribed time and my chicken wasn’t done. Put the lid beck on and tried again for 3 more min. And slow release pressure for 3min. Came out great. Yummy!! Thanks for all your recipes.
★★★★
Glad it finally worked out. I wonder if the chicken was frozen or if it was in a big chunk and that’s why it took a longer amount of time to cook?
What a delicious recipe! Topped with lime juice, chips and cheese….Perfection!
★★★★★
Glad you liked it Kelsey!
Used frozen chicken and didnt adjust the time for pressure cooking on the IP as it said it was not needed. After all was done and I was about to shred the chicken, the chicken was very raw (defrosted but raw). Very disappointed cus it’s now not ready in time for dinner.
★★
Frozen chicken breasts need about 21 minutes in the IP which is really frustrating to me as my stove stop pressure cooker only 15 minutes. Frozen chicken can cook in 15 minutes in the IP but it not shredded.
Docked a star because it says to add beans in first step so I added refried and black and got a burn notice 🙁
★★★★
oops sorry about that. I just edited the recipe and clarified that it is just the black beans initially.
This soup was everything! It tasted even better the next day. I did the refried beans with chorizo added, used grilled diced tomatoes with onions and garlic, and some pepper flakes. delish!
Sounds fantastic! Glad you liked it!
Not only is this a great Instant Pot recipe, it’s also low calorie! Yes.. I cannot wait to make this
★★★★★
Hope you like it!
This is an excellent dish – more like a stew than soup and freezes well (there is only one of me). Do not like chicken breast but thighs work well in all your recipes so far. Living in southern California with many greet authentic Mexican restaurants nearby, this dish rates very high. Served with warm buttered fresh flour tortillas which I always have on hand and no need to refrigerate them.
★★★★★
I like the sound of those tortillas Nancy!
This soup is very tasty! I did not add sour cream into the pot, but I put a small dollop on top of my personal bowl. Love the idea of adding the retried beans. I think it could be a little healthier – next time, I’ll add some fresh peppers. Also, could you add fresh tomatoes and frozen corn instead of canned tomatoes and corn? I’m worried about the sodium level of this recipe. Thanks! It tastes delish!
★★★★
yes I think the fresh tomatoes and corn would be great!
The only thing is – the canned tomatoes have liquid in them. If I did fresh, we’d lose the liquid. Is that a problem, do you think? How should i adjust?
No it will be just fine.
Mine is cooking now, I can’t wait to taste it! This is the first time I have used my cooker, so I am nervous…lol I doubled the batch and tweaked it a little. I added jalapenos, an onion, garlic powder, and onion powder.
I bet it will be great!!
It turned out wonderful, after I figured out the pressure cooker…lol My 19 year old son approved also.
★★★★★
Love my InstantPot and so grateful I’ve found your site. I am gluten AND nightshade (potatoes, tomatoes, peppers) intolerant. I can find gluten free pastas, but haven’t tried the recipe I found for “no-mato” sauce. Any suggestions for a tomato substitute?
for this particular recipe you could leave out the tomatoes.
Yum! Another delicious recipe. Thanks Karen! I doubled the recipe and used a combo of chicken thighs and breasts. Made homemade enchilada sauce, used home canned tomatoes and followed the rest of the recipe exactly. Loved the way the refried beans thickened the soup. Really hit the spot for dinner in this cold weather we are having. Thanks again.
★★★★★
Wow yours sounds so amazing with the homemade enchilada sauce and canned tomatoes!!!
Delicious!!! I made a few adjustments. Instead of diced tomatoes I used 1 can rotel original. Instead of refried beans I used 8oz sour cream. Instead of chicken breast I used boneless skinless chicken thighs. It was a huge hit with the family! I will add another can of black beans and another can of corn next time. Thank you for this!
★★★★★
Yum! Your changes sound great 🙂
Does this really only need 1 cup of broth?
yes
Anything I could put in to substitute the refried beans or will it be ok without? Not a fan of them.
Just leave them out and add in a cup of sour cream.
I made it tonight and it was delicious. Thanks for responding!
Made this today! Awesome soup…topped with avocado, served with chips. Wonderful and plenty for lunches!
★★★★★
I love this one as well!
Big hit with the whole family! Lots of flavor (I added Valentina sauce and cheese to mine). Only 2 Weight Watchers points per cup ( without cheese or chips). This will be a regular dish served at my house!
★★★★★
Glad you liked it. What is Valentina sauce?
I made this Chicken Enchilada Soup for dinner last night. It was amazing! My husband and I both loved it! Thank you for all your GREAT recipes!
★★★★★
Yum! I love this one too 🙂
Love this soup! So creamy and delicious!
Next time I will use store bought Enchilada Sauce as I did not like the flavor of the home made version. But will try to make the sauce again with less chili powder.
Thanks for posting a great recipe. Joyce
You are welcome Joyce! Have a great day 🙂
Karen, How can I keep ads out of the recipe I want to print?
Chicken Enchilada Soup printed with a Smith’s ad on the bottom of the first page and Smoky Bear ad onthe back. Very frustrating!
Joyce
Sorry! I will contact my ad company and see if they can stop that.
What level of pressure would you use on the Instant Pot?
high pressure.
this sounds sooo good. Refried beans? Yes please (fat free). I assume fat free cream cheese works?? If I use cooked rotisserie chicken, will the chicken turn to mush or get tough? I’m new at this.
You could use fat free cream cheese, if you want. If you use cooked rotisserie chicken you’d only need to pressure cook for 2 minutes as opposed to 10.
This is really good the next day. I used all fat free ingredients. Used mild encha sauce. Next time will use medium. Used shredded rotisserie chicken, so pressure cooked for only 2 min. Topped w cheese, greek yogurt (tastes just like sour cream) crushed tortilla chips and jarred jalipenos… superb!!!
★★★★★
Nice! Glad you liked it 🙂
Is this correct, only cook for 10 min?? I’m new to using please reassure cooker.
Yes it is right!