Best Instant Pot Chicken Enchilada Soup
The best chicken enchilada soup made easy in the Instant Pot! It's the perfect combination of flavors with all of the yummy toppings including avocado, tortilla chips, cilantro, and jalapeño.
Ingredients
- 2 tbsp olive oil extra virgin
- 1/2 whole yellow onion, large chopped
- 2 cloves garlic minced
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Ancho chili powder or regular chili powder
- 15 oz fire roasted diced tomatoes
- 32 oz chicken broth low sodium
- 10 oz red enchilada sauce
- 1 pound chicken breasts fresh or frozen
- 15 oz black beans rinsed, drained
- 3/4 cup corn
Toppings
- cilantro chopped
- jalapeno chopped
- tortilla chips crushed
- avocado cubed
- cheddar cheese shredded
Instructions
- Turn Instant Pot or pressure cooker to saute setting and add olive oil. Toss in onion and cook 2-3 minutes, stirring frequently. Add garlic and stir.
- Add remaining ingredients to pot. Secure lid and lock in place. Turn pressure valve to sealing and pressure cook for 20 minutes.
- Use quick release method and when 20 minutes is complete turn valve to venting and allow several minutes for pressure to release.
- Remove chicken breasts from pot and shred and return to pot.
- Serve in bowls and top with cubed avocado, chopped cilantro, chopped jalapenos, crushed chips, and/or cheddar cheese
Notes
Allow for additional time it takes for instant pot to reach temperature before pressure cooking begins, approx 20 minutes.