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Instant Pot Creamy Chicken Enchilada Soup

A close-up of a bowl filled with vibrant red Instant Pot Creamy Chicken Enchilada Soup, topped with shredded chicken, cheese, and cilantro.
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Make rich, creamy chicken enchilada soup quickly using your Instant Pot. This recipe cooks the chicken and builds the flavor base for a satisfying weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (10 oz) can red enchilada sauce
  • 4 cups chicken broth
  • 1 (4 oz) can diced green chiles, undrained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 oz cream cheese, cubed
  • 1/2 cup heavy cream
  • 1 cup shredded Monterey Jack cheese (for topping)
  • 2 tablespoons chopped fresh cilantro (for garnish)

Instructions

  1. Place the chicken breasts, enchilada sauce, chicken broth, green chiles, onion, garlic, cumin, chili powder, oregano, salt, and pepper into the inner pot of your Instant Pot.
  2. Secure the lid and set the vent to sealing.
  3. Cook on Manual/Pressure Cook setting on High pressure for 10 minutes.
  4. When the cooking time finishes, allow for a Natural Pressure Release (NPR) for 5 minutes, then carefully quick release any remaining pressure.
  5. Remove the chicken breasts to a cutting board and shred them using two forks. Set aside.
  6. Set the Instant Pot to Sauté mode (Normal setting).
  7. Add the cubed cream cheese to the liquid in the pot and whisk until it melts completely into the broth.
  8. Stir in the heavy cream until the soup is smooth and creamy.
  9. Return the shredded chicken to the pot and stir to combine. Let it simmer for 2-3 minutes until heated through.
  10. Serve the soup hot, topped with shredded Monterey Jack cheese and fresh cilantro.

Notes

  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water before adding it during the Sauté step, stirring constantly until thickened.
  • For a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • Do not add the cream cheese or heavy cream before pressure cooking, as dairy can curdle or scorch under high pressure.

Nutrition

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