Instant Pot Enchilada Chicken Soup Recipe

I am absolutely in love with my Instant Pot (affiliate link). It makes my life so much easier at dinner time. I know that no matter what I make, the cooking time will be cut in half. I made this Enchilada Chicken Soup in just over 20 minutes. The chicken was so tender, and did I mention that the chicken was frozen before I made it too? So cool!

What I love about the Instant Pot Pressure Cooker is that meats are cooked in about 15 minutes and they are just as tender as they would be if they were cooked for hours in the slow cooker. The only thing the Instant Pot doesn’t do that the slow cooker does is make your house smell like food all day long. Which is a really good thing when you are on a diet.

So let’s get cooking and I’ll teach you just how simple it is to make Enchilada Chicken Soup in the Instant Pot.

Instant Pot Chicken Enchilada Soup- Serves 8

Ingredients:

• 3- 10 oz cans, of your favorite enchilada sauce
• 1- 12 oz. bag frozen corn
• 1- 15 oz can black beans (drained and rinsed)
• 3-4 chicken breasts (frozen is ok)
• 3 cups chicken broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• shredded cheese, chips, sour cream and guacamole for garnishing if desired

Directions:

Turn your Instant Pot or Pressure Cooker on to saute while you are getting your ingredients together. Add the chicken broth, then the chicken breasts to the Instant Pot. Close the lid and press the poultry button and change the cooking time to 15 minutes. When the cooking is done, quick release the steam. When able, remove the lid and shred or cut up the chicken into bite size pieces. Put the chicken back in the pot and add the enchilada sauce, frozen corn, black beans, chili powder and cumin. Replace the lid and press the soup button and change the time to zero minutes. This will allow the soup to heat to an almost boil and cook the corn and beans. Quick release the steam and remove the lid. Serve with sour cream, shredded cheese and any other toppings you desire. Enjoy!

Here is your printable version of the recipe. And if you want to check out more Instant Pot recipes I’ve done click here and also visit http://iprecipesfinder.com/

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Instant Pot Enchilada Chicken Soup Recipe

Ingredients

• 3- 10 oz cans, of your favorite enchilada sauce
• 1- 12 oz. bag frozen corn
• 1- 15 oz can black beans (drained and rinsed)
• 3-4 chicken breasts (frozen is ok)
• 3 cups chicken broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• shredded cheese, chips, sour cream and guacamole for garnishing if desired

Instructions

1. Turn your Instant Pot or Pressure Cooker on to saute while you are getting your ingredients together.
2. Add the chicken broth, then the chicken breasts to the Instant Pot. Close the lid and press the poultry button and change the cooking time to 15 minutes.
3. When the cooking is done, quick release the steam.
4. When able, remove the lid and shred or cut up the chicken into bite size pieces.
5. Put the chicken back in the pot and add the enchilada sauce, frozen corn, black beans, chili powder and cumin.
6. Replace the lid and press the soup button and change the time to zero minutes. This will allow the soup to heat to an almost boil and cook the corn and beans.
7. Quick release the steam and remove the lid.
8. Serve with sour cream, shredded cheese and any other toppings you desire.

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