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Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup made in an Instant Pot is quick, easy and oh so delicious! Get ready to cozy up in the best way possible, your tummy will thank you! (with 3 Recipe Options because we love this soup so much)

instant pot chicken enchilada soup recipe

Instant Pot Chicken Enchilada Soup is cheesy, full of flavor and hands down one of the most devour-able Instant Pot soups yet! It is no secret that we absolutely LOVE these types of flavors and of course as soon as we made the IP Chicken Enchilada Soup we used up the leftovers and made it into a Chicken Enchilada Casserole.

So we’ve got TWO recipes (really THREE if you count the tortillas) that can come out of this soup. One a soup and another a chicken enchilada casserole using leftovers. Get in my bellyyyyyyyyy.

Chicken Enchilada Soup in Instant Pot: Store & Prep

How to store Chicken Enchilada Soup: Place your soup in an airtight container after it has cooled and store in the refrigerator for 3-4 days. Make sure to only reheat portions once – it’s always best not to reheat chicken more than once.

Can this be made ahead of time? Yes 100%. this can be a meal-prep dump dinner. Simply add all the ingredients into the a freezer friendly container and when you are ready to eat it that night simple pop it into the refrigerator to dethaw and into the IP when you get home from work. I have found that you do want to adjust the cooking time a bittttt longer (by about 2-3minutes) if things are still a bit frozen.

instant pot chicken enchilada soup

enchilada soup recipe instant pot

How to Make Instant Pot Chicken Enchilada Soup

About the mode: Saute mode is where you start, simmering your onions with oil. The other mode you’ll be all about is pressure, which is how you finish your soup off.

About release: A manual release, otherwise known as a quick release, involves flipping the release valve to uncap the pressure in your Instant Pot. We recommend using a towel to protect your hands from the hot steam. Also, make sure to use your Instant Pot away from upper cupboards so as not to damage those with the heat.

GET GEARED UP: We love Instant Pot and are happy to share some of our favorites! The Instant Pot (affiliate link) is of course a must. But check out the Instant Pot Tempered Glass Lid (affiliate link) so you can keep an eye on things, perfect for simmering. Also, a spare Instant Pot Stainless Steel Inner Cooking Pot (affiliate link) is perfect for a backup. Bonus gear: We love the Instant Vortex (affiliate link) for an air fryer solution. 

Crockpot Chicken Enchilada Soup Instructions

So of course since there are instructions for an instant pot we’ve got to help those who don’t have their hands on a IP yet. This soup is a must-make. 

It’s pretty simple. Add all your ingredients into the slow cooker. And cook on high for 3-4 hours. Remove chicken breasts from slow cooker, shred with a fork and return back into slow cooker. Serve immediately with your favorite toppings.

Now if you haven’t gotten your hands onto a crockpot OR instant pot check out our stove-top chicken enchilada soup recipe.

chicken enchilada soup with homemade tortillas instant pot recipe

Soup options galore!

We love soup in general, but when the weather outside gets even remotely chilly, we’re absolutely down for soup every day all day!

Some other solid options, if you’re not feeling the Chicken Enchilada Soup that is.

Or if you want to change it up to a chicken enchilada casserole using leftovers from this soup

You could even create this casserole in the IP if you wanted too. Make the soup and then ‘build’ your casserole in there. We opted for a casserole dish ourselves though because I feel the cheese gets a better cheese bake in the oven.  To make it goes something like this.

  1. Layer the bottom of the casserole dish with cut pieces of tortillas, ensuring to cover the bottom of the dish, overlapping as necessary.
  2. Using a 16 oz can of refried beans, smear liberally on top of the tortillas.
  3. Spoon out (including or reserving liquid) the soup and its contents onto the top of the refried beans.
  4. Sprinkle a portion of the 11 oz corn niblet can (liquid drained) atop the soup casserole mixture.
  5. Top with 2 cups of cheese of your choosing – I recommend colby jack or cheddar.
  6. Cover with tinfoil and cook in a 375F oven for 20 minutes.
  7. Remove tinfoil and let cheese get nice and bubbly. To brown, switch to broiler and watch closely for just a few minutes. 

Sprinkle with cilantro or sour cream anddddddd devour. 

Or if you just don’t have an Instant pot and are looking for something like a casserole without it our Cheesy Chicken Enchilada Casserole not needing a IP is over here

how to make chicken enchilada soup

What to serve with our Instant Pot Chicken Enchilada Soup

This soup brings a little heat to the table, so it’s only natural to add some chill.

A few options include: Sour cream, avocado or guacamole are naturally great with this soup. A nice slice of avocado is so delish!

This Seven Layer Bean Dip is a solid companion. Soup and salad is always a solid option. When in doubt, homemade tortillas are literally made for this soup. Check out the instructions below!

recipe for chicken enchilada soup with instant pot instructions

Other recipes you might enjoy:

Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup made in an Instant Pot is quick, easy and oh so delicious! Get ready to cozy up in the best way possible, your tummy will thank you!
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine American, Instant Pot, Soup
Servings 12 servings
Calories 245 kcal

Ingredients
  

  • 2 tbs olive oil
  • 1 yellow onion diced
  • 4 tbsp taco seasoning
  • 1 tbsp minced garlic
  • 10 oz red enchilada sauce
  • 13.5 oz coconut milk full fat
  • 9 oz chopped green chiles (2x4.5 oz cans)
  • 29 oz diced tomatoes (2x14.5 oz cans)
  • 3-4 lbs chicken breasts

Instructions
 

INSTANT POT INSTRUCTIONS

  • Saute onions with oil for 10 minutes until they become soft.
  • Add seasoning and garlic. Give a good stir.
  • Add the rest of the ingredients except for the chicken breast, give a good stir.
  • Nestle in the chicken breasts to the Instant Pot.
  • Set Pressure to high for 20 minutes then use quick release.
  • Remove chicken breasts from IP and shred with a fork. Return to Instant Pot, stir and serve.

HOMEMADE TORTILLA CHIPS

  • Take purchased round tortillas and cut into triangles. Lay on the baking sheet and bake plain or with a thin layer of oil and a dusting of salt. Bake at 350 until brown and crispy, approximately 10 minutes.

TURN THE SOUP INTO A CASSEROLE

  • Layer the bottom of a casserole dish with cut pieces of tortillas, ensuring to cover the bottom of the dish, overlapping as necessary.
  • Using a 16 oz can of refried beans, smear liberally on top of the tortillas.
  • Spoon out (including or reserving liquid) the soup and its contents onto the top of the refried beans.
  • Sprinkle a portion of the 11 oz corn niblet can (liquid drained) atop the soup casserole mixture.
  • Top with 2 cups of cheese of your choosing - I recommend colby jack or cheddar.
  • Cover with tinfoil and cook in a 375F oven for 20 minutes.
  • Remove tinfoil and let cheese get nice and bubbly. to brown, switch to broiler and watch closely for just a few minutes.
  • Sprinkle with cilantro or add sour cream.

Nutrition

Serving: 1servingCalories: 245kcalCarbohydrates: 8gProtein: 26gFat: 12gSaturated Fat: 7gCholesterol: 73mgSodium: 500mgPotassium: 661mgFiber: 2gSugar: 4gVitamin A: 377IUVitamin C: 17mgCalcium: 45mgIron: 3mg
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

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