Instant Pot Loaded Beef Enchiladas Soup

Instant Pot Loaded Beef Enchiladas Soup–a fast and easy soup recipe with ground beef, beans, corn, enchilada sauce, tomatoes and green chiles. It’s topped with tortilla strips, cheddar cheese, sour cream and cilantro for a beef enchilada in a bowl meal.

The slow cooker and Instant Pot instructions are both listed in the recipe card below.

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Instant Pot Loaded Beef Enchiladas Soup

This beef enchilada soup is loaded with flavor and with toppings! You’re going to love how every bite of soup is filled with chunky bites of warm comfort. Greg, my kids and my kid’s friends all loved this soup. It was so easy to put together. The hardest part is browning the ground beef. After that it’s dump everything in and go! Don’t forget the toppings to finish everything off perfectly!

Ingredients/Substitution Ideas

• Ground beef–or ground turkey
• Cayenne pepper
• Garlic powder
• Kosher salt
• Black pepper
• Dried oregano
• Cumin
• Chili powder
• Dried minced onion–or you can saute 1 cup diced fresh onion when you brown the ground beef
• Chicken or beef broth–or water and Better than Bouillon
• Enchilada sauce–I used red medium sauce
• Diced tomatoes–or crushed tomatoes
• Diced green chiles
• Corn–canned or frozen
• Kidney beans–or black or pinto beans
• Cornmeal–used to slightly thicken the soup, this is optional
• Toppings–Tortilla strips (I find these by the croutons. You can also use tortilla chips or Fritos), Sour cream, Cheddar cheese, Cilantro

The Basic Steps

1. Brown the ground beef: Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease. 
2. Season the ground beef: Turn off Instant Pot. Stir in the cayenne pepper, garlic powder, salt, pepper, oregano, cumin, chili powder and onion. 
3. Deglaze the pot: Pour in the broth and scrape bottom of pot so that nothing is sticking. 
4. Dump in ingredients: Dump in the enchilada sauce, tomatoes, green chiles, corn, beans and cornmeal. Don’t stir.
5. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 10 minutes. If you don’t have a soup button just use the pressure cook button on low pressure. When time is up let the pot sit for about 5-10 minutes and then move the valve to venting. Remove the lid.
6. Add toppings: Stir. Ladle into bowls and serve topped with tortilla strips, sour cream, cheddar cheese and cilantro. 

Notes/Tips

• With all the toppings this is a meal all in one! If you’d like to beef up the meal you can serve it with cornbread and honey butter.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• This recipe can be gluten free if you use gluten-free enchilada sauce and tortilla strips.
• This recipe can be dairy free if you skip the cheddar as a topping.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with enchilada sauce are Instant Pot Enchilasagna and Instant Pot 5-Ingredient Enchilada Chicken.
• Can I make this with chicken instead of beef? Yes! Add in 1 ½ pounds of chicken breasts or chicken thighs (frozen is fine) and pressure cook on the soup button for 12 minutes with a 10 minute natural pressure release. Shred or chop the meat and serve with toppings. For already cooked chicken (like rotisserie) you can use a 10 minute pressure cook time with a 5-10 minute natural pressure release.

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5 More Instant Pot Soups to Try…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.