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.

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
- 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.
- Season the ground beef: Turn off Instant Pot. Stir in the cayenne pepper, garlic powder, salt, pepper, oregano, cumin, chili powder and onion.
- Deglaze the pot: Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Dump in ingredients: Dump in the enchilada sauce, tomatoes, green chiles, corn, beans and cornmeal. Don’t stir.
- 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.
- 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.

5 More Instant Pot Soups to Try…
Instant Pot Walkabout Soup
A copycat version of Outback Steakhouse’s walkabout soup. This is a creamy onion soup with cheddar. It’s got amazing flavor and is perfect for a chilly evening.
Instant Pot Santa’s Soup
A hearty red and green soup to keep the big fella going all season long! This soup has a delicious broth, Italian sausage, pasta and vegetables.
Instant Pot Smoky Sausage, Potato and Kale Soup
A simple and flavorful soup with smoked paprika, smoked sausage, potatoes, kale, onions and garlic. This will quickly become your favorite soup!
Instant Pot Rock Soup
A spicy vegetable and chorizo soup that warms you right up! You can make this in the Instant Pot or slow cooker.
Instant Pot Tuscan Tortellini Soup
Instant Pot Tuscan Tortellini Soup is a creamy tomato based soup with white beans, tortellini, spinach and tender bites of chicken. Take one bite of this soup and you’ll quickly agree that this soup rocks the house.
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.


Instant Pot Loaded Beef Enchiladas Soup
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus 5 minute NPR)
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
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.
Ingredients
- 1 pound ground beef
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1 1/2 tsp cumin
- 1 1/2 tsp chili powder
- 2 Tbsp dried minced onion
- 2 cups chicken or beef broth
- 1 (10 oz) can enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can corn, drained
- 1 (15 oz) can kidney, black or pinto beans, drained
- 2 Tbsp cornmeal
Toppings
- Tortilla strips
- Sour cream
- Cheddar cheese, shredded
- Cilantro, chopped
Instructions
Instant Pot Instructions:
- 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.
- Turn off Instant Pot. Stir in the cayenne pepper, garlic powder, salt, pepper, oregano, cumin, chili powder and onion.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Dump in the enchilada sauce, tomatoes, green chiles, corn, beans and cornmeal. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 10 minutes. When time is up let the pot sit for about 5-10 minutes and then move the valve to venting. Remove the lid.
- Stir. Ladle into bowls and serve topped with tortilla strips, sour cream, cheddar cheese and cilantro.
Slow Cooker Instructions:
- Brown the ground beef over medium heat on a pan on the stove. Drain off excess grease. Add meat to slow cooker.
- Stir in the cayenne pepper, garlic powder, salt, pepper, oregano, cumin, chili powder and onion to coat the beef.
- Stir in the broth, enchilada sauce, tomatoes, green chiles, corn, beans and cornmeal.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir. Ladle into bowls and serve topped with tortilla strips, sour cream, cheddar cheese and cilantro.
- Category: Soup
- Method: Instant Pot or Slow Cooker

*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.
everybody loved this soup. will definitely make again. made exactly as written
★★★★★
Thanks so much for the 5 star review!
This soup is amazing! I made it for lunch today as written in the 3 qt. IP Mini and it was so, so good. The spices are just right in proportion with each other and with no one overwhelming the other or the soup itself. I thought that the cornmeal was essential for the enchilada flavor. Just right for another cold winter day. Thank you as always, Karen!
★★★★★
Thank you John! I really loved this one too! I did love the cornmeal and am glad you thought it was good too 🙂
Is the cornmeal necessary? I don’t have that in house. Thx
you can leave it out!
I dont have a soup button…. what other settingbworks?
I would use pressure cook/manual button on low pressure