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Quick Instant Pot Chicken Enchilada Soup: Best 20-Minute Meal

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A rich, smoky, and creamy chicken enchilada soup made in the Instant Pot in just 20 minutes. Perfect for busy weeknights, this soup tastes like it simmered all day but comes together with simple pantry ingredients.

Ingredients

Scale
  • 1.5 lbs (680g) chicken breasts or boneless skinless chicken thighs
  • 1 can (19 oz / 540ml) enchilada sauce (red or green)
  • 1 can (10 oz / 283g) diced tomatoes with green chiles (e.g., Rotel), undrained
  • 2 cups (480ml) low-sodium chicken broth
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (150g) frozen or canned corn (drained if canned)
  • 1 medium onion, diced (about 1 cup / 150g)
  • 3–4 cloves garlic, minced (or 1 teaspoon pre-minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 4 oz (113g) cream cheese, softened and cut into chunks
  • ¼ cup (15g) fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack or cheddar cheese (for topping, optional)
  • Lime wedges (for serving)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, drain and rinse the black beans, and cut the cream cheese into chunks.
  2. Add the chicken broth, enchilada sauce, and undrained diced tomatoes with green chiles to the Instant Pot. Stir to combine.
  3. Add the diced onion, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Stir briefly.
  4. Nestle the chicken breasts or thighs into the liquid. They don’t need to be fully submerged.
  5. Sprinkle the drained black beans and corn over the top. Do not stir them in.
  6. Close the lid, set the valve to sealing, and pressure cook on HIGH for 8 minutes. The pot will take about 8-10 minutes to come to pressure.
  7. Once the timer beeps, carefully quick release the pressure by turning the valve to venting. Wait until the pin drops, then open the lid.
  8. Use two forks to shred the chicken directly in the pot. It should fall apart easily.
  9. Add the cream cheese chunks and stir gently until fully melted and the soup is smooth and creamy.
  10. Taste and adjust seasoning with more salt, pepper, or heat (cayenne or hot sauce) as desired.
  11. Serve immediately, ladled into bowls. Top with fresh cilantro, shredded cheese, and a squeeze of lime.

Notes

For thicker soup, mash some black beans before adding. For a dairy-free version, substitute cream cheese with ½ cup full-fat coconut milk. For a vegetarian option, omit chicken and double the beans and corn. The soup thickens as it sits; add a splash of broth when reheating.

Nutrition

Keywords: Instant Pot chicken enchilada soup, quick enchilada soup, 20-minute soup, weeknight dinner, creamy chicken soup, pressure cooker soup

Find it online: https://ariaappetite.com/quick-instant-pot-chicken-enchilada-soup-best-20-minute-meal/