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Creamy Instant Pot Chicken Enchilada Soup

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A quick and comforting 15-minute meal made in the Instant Pot, featuring shredded chicken, black beans, corn, and a rich, cheesy broth that tastes like it simmered for hours.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups shredded rotisserie chicken
  • 1 (15-ounce) can corn, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (16-ounce) jar medium salsa
  • 2 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • 8 ounces cream cheese, cut into cubes
  • 1 cup whole milk or heavy cream
  • 1.5 cups Mexican blend shredded cheese
  • Salt and black pepper to taste

Instructions

  1. Turn the Instant Pot to the ‘Sauté’ setting. Add olive oil and heat until hot.
  2. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds, being careful not to burn it.
  3. Add the drained corn, black beans, and shredded chicken. Stir to deglaze the bottom of the pot, scraping up any stuck bits.
  4. Pour in the salsa and chicken broth. Stir well and ensure the liquid level is below the ‘Max Fill’ line.
  5. Secure the lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High Pressure for 10 minutes.
  6. Once the timer beeps, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
  7. Open the lid and add the cubed cream cheese. Stir gently until melted. If needed, use ‘Sauté’ for 1-2 minutes to fully incorporate.
  8. Stir in the milk or heavy cream and the shredded Mexican cheese. Stir until the cheese is melted and the soup is creamy.
  9. Taste and add salt and pepper if needed. Ladle into bowls and serve with toppings like sour cream, cilantro, and tortilla chips.

Notes

For a thicker soup, simmer on ‘Sauté’ for a few minutes. For a thinner soup, add extra broth. Ensure cream cheese is at room temperature for easier melting. Use freshly shredded cheese for best melting properties. To make spicy, add diced jalapeño or use hot salsa.

Nutrition

Keywords: instant pot soup, chicken enchilada soup, creamy soup, easy dinner, meal prep, comfort food, pressure cooker recipes

Find it online: https://evabakery.com/creamy-instant-pot-chicken-enchilada-soup-easy-15-minute-meal/