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Instant Pot Creamy Chicken Enchilada Soup

A close-up of a white bowl filled with rich, orange Instant Pot Creamy Chicken Enchilada Soup, topped with shredded chicken and cheese.
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Make a rich, creamy chicken enchilada soup quickly using your Instant Pot. This one-pot recipe delivers classic Tex-Mex flavor with minimal effort.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 (10 ounce) can red enchilada sauce
  • 4 cups chicken broth
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • 1/2 cup heavy cream (optional, for extra richness)

Instructions

  1. Place the chicken breasts, chicken broth, enchilada sauce, green chiles, chopped onion, minced garlic, chili powder, cumin, oregano, salt, and pepper into the inner pot of the Instant Pot.
  2. Secure the lid and set the valve to sealing.
  3. Cook on Manual/Pressure Cook setting on High pressure for 10 minutes.
  4. When cooking is complete, allow for a Natural Pressure Release (NPR) for 5 minutes, then carefully perform a Quick Release (QR) for any remaining pressure.
  5. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
  6. Set the Instant Pot to Sauté mode (Low). Add the cubed cream cheese to the soup, stirring until it is fully melted and incorporated.
  7. Stir in the shredded cheese until melted and the soup is smooth. If using, stir in the heavy cream.
  8. Simmer on Sauté for 2-3 minutes until the soup reaches your desired thickness. Serve immediately with your favorite toppings.

Notes

  • For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water before adding it during the Sauté step.
  • Use pre-cooked rotisserie chicken to reduce the pressure cooking time to zero; simply combine all ingredients (except cream cheese and shredded cheese) and pressure cook for 5 minutes, followed by a QR.
  • Toppings suggestions include fresh cilantro, diced avocado, a dollop of sour cream, and crushed tortilla chips or strips.

Nutrition

Find it online: https://delishdiarist.com/instant-pot-creamy-chicken-enchilada-soup/