Instant Pot Enchilada Soup with Shredded Chicken
A vibrant, one-pot pressure cooker soup combining tender shredded chicken with red enchilada sauce, black beans, corn, and warming spices. The Instant Pot method delivers deep flavors in under 30 minutes, making weeknight dinners effortless. Serve with classic toppings like avocado, tortilla chips, and sour cream for a satisfying, customizable meal that feeds a crowd.
Ingredients
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 4 clove garlic, minced
- 2 teaspoon chili flakes
- 1 cup red enchilada saucesalsa roja1:1milderfresher
Lighter flavor profile
- 2 tablespoon taco seasoning
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 2 piece chicken breast, 0.5 pounds
- 1 cup corn kernels
- 1 medium tomato, chopped
- 1 cup cooked red beans or black beans
- 3 cup chicken stock
Instructions
- 1
Heat olive oil using saute function until shimmering.
- 2
Add onion and garlic, saute until onion begins to brown.
- 3
Cancel saute mode.
- 4
Add chicken stock, salt, chili flakes, taco seasoning, and cumin powder.
- 5
Place chicken breasts in pot.
- 6
Add corn and beans, then pour in enchilada sauce and tomato without stirring.
- 7
Close lid and pressure valve, cook on high pressure for 10 minutes.
- 8
Quick release pressure by moving valve to venting position.
- 9
Remove chicken to a bowl and shred with fork.
- 10
Return to saute mode, add shredded chicken and simmer for a few minutes.
- 11
Cancel saute and serve hot with avocado, tortilla chips, lime, and sour cream.
- 12
Cancel mode when finished.
Tips
Quick release prevents overcooking chicken; manual venting takes 30 seconds and ensures tender, shreddable meat.
Do not stir ingredients before cooking to allow proper layering and flavor development during pressure cooking.
Customize toppings generously; crispy tortilla chips and cool avocado balance the soup's heat and richness.
Good to Know
Refrigerate in airtight container up to 4 days. Flavors meld and deepen overnight.
Prep onion, garlic, and tomato up to 1 day ahead. Full soup holds 4 days refrigerated; do not freeze due to bean and cream topping texture changes.
Ladle into bowls while hot. Set out toppings buffet-style: diced avocado, crushed tortilla chips, lime wedges, sour cream, and fresh cilantro for guests to customize.
Common Mistakes
Stir before cooking to avoid improper pressure cooking and mushy beans.
Skip quick release to prevent overcooked, dry chicken.
Omit avocado until serving to prevent browning and sogginess.
Substitutions
Lighter flavor profile
FAQ
Can I use frozen chicken or dry beans?
Frozen chicken works; add 2 minutes to cook time. Dry black beans require soaking overnight and 20+ minutes pressure cook; canned beans are faster and equally nutritious.
What if I don't have an Instant Pot?
Use a Dutch oven: saute aromatics, add stock and seasonings, bring to boil, add chicken and ingredients, simmer 20-25 minutes until chicken shreds easily. Same result, longer cooking.
How long does this soup keep and can I freeze it?
Refrigerate up to 4 days in airtight containers. Freezing alters bean and avocado topping texture; freeze base only without toppings up to 3 months if desired.