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Instant Pot Loaded Beef Enchiladas Soup


  • Author: 365 Days of Slow and Pressure Cooking
  • 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

Scale
  • 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:

  1. 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. Turn off Instant Pot. Stir in the cayenne pepper, garlic powder, salt, pepper, oregano, cumin, chili powder and onion. 
  3. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
  4. Dump in the enchilada sauce, tomatoes, green chiles, corn, beans and cornmeal. Don’t stir.
  5. 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.
  6. Stir. Ladle into bowls and serve topped with tortilla strips, sour cream, cheddar cheese and cilantro. 

Slow Cooker Instructions:

  1. Brown the ground beef over medium heat on a pan on the stove. Drain off excess grease. Add meat to slow cooker.
  2. Stir in the cayenne pepper, garlic powder, salt, pepper, oregano, cumin, chili powder and onion to coat the beef. 
  3. Stir in the broth, enchilada sauce, tomatoes, green chiles, corn, beans and cornmeal. 
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. 
  5. Stir. Ladle into bowls and serve topped with tortilla strips, sour cream, cheddar cheese and cilantro. 
  • Category: Soup
  • Method: Instant Pot or Slow Cooker