Instant Pot Chicken Enchilada Soup

Dinner is ready in 25 minutes with this easy and delicious Instant Pot Enchilada Soup including shredded chicken, brown rice and enchilada sauce! Optional toppings including tortilla chips, shredded cheese and avocado make this pressure cooker enchilada soup a hit for everyone!

Why Make This Recipe:

I love enchilada soup – but not all the work! If you’re going for a classic enchilada soup recipe, I highly recommend this one but if you’re looking for an easy hack to get dinner on the table in 30 minutes then this Instant Pot Enchilada Soup Recipe is the answer to all your needs. Here’s why I love it:

It’s quick – Like I said, this pressure cooker enchilada soup comes together super quickly. There’s really only 5-10 minutes of actual labor and the rest is taken care of by the Instant Pot. For lazy nights where I don’t want to be slaving away I always have ingredients on hand to make this enchilada soup.

It’s healthy – This recipe uses simple ingredients that you likely already have on hand. Veggies, enchilada sauce and protein are all covered so it’s a healthy and hearty full meal in one.

It tastes delicious – no compromising on flavors just because we’re shortcutting the recipe. You can always adjust the flavors to your preference by using your favorite enchilada sauce but baseline you will love this recipe no matter what!

Ingredients Needed:

• Yellow onion – you could also sub white onion.
• Garlic cloves – Ideally freshly minced garlic.
• Brown rice – I like using brown rice in this recipe. I find it maintains a bit more of its nutty texture. White rice will work but may be a tad mushy.
• Enchilada sauce – you can use store-bought or here is a homemade version
• Chicken stock – chicken broth, beef broth of even veggie stock will also work.
• Chicken Breasts – Boneless skinless chicken breasts. You can also use chicken thighs but I’d increase pressure cooking by 2 minutes.
• Salt + Pepper – feel free to adjust to sodium and taste preferences.
• Lime – for a little tanginess to balance the soup.
• Cilantro – optional! Omit if you don’t like cilantro
• Optional toppings: green onions, tortilla chips, shredded cheese, avocado etc…

Of course, you’ll also need an Instant Pot! More on this below…

Which Instant Pot Can You Use?

Any Instant Pot or Pressure Cooker can be used for this recipe. I have the Classic Instant Pot Duo 7-in-1 and I absolutely love it. Mine is the 8 qt version but you can make this Enchilada Soup in any version.

Pro-Tip: Just press the “Pressure Cooker” button. Make sure it is set to high and then seal the valve. When it’s done cooking (after 10 minutes) do a quick release. this ensures the chicken stays moist and doesn’t dry out.

How to Make Instant Pot Enchilada Soup

STEP 1: COMBINE INGREDIENTS IN INSTANT POT

Add onion, garlic, brown rice, enchilada sauce, chicken stock + salt and pepper to Instant Pot and stir to combine.

STEP 2: PRESSURE COOK SOUP

Add in full chicken breasts and coat to cover. Place valve into sealing position and set Instant Pot to Pressure Cook on HIGH for 10 minutes. Once timer has beeped manual quick release steam.

STEP 3: SHRED CHICKEN

Once fully vented, use tongs to remove chicken from soup and let cool on a cutting board for 5 minutes. Use two forks to shred chicken into bite-sized pieces.

STEP 4: ADD IN CHICKEN + CILANTRO

Add chicken back into Instant Pot and stir in lime juice + cilantro. Divide into bowls and serve warm topped with toppings of choice.

Toppings for Instant Pot Enchilada Soup:

Toppings are key when it comes to enchilada soup! Here are our go-to options:

• Sour cream or Greek Yogurt – add a dollop to each bowl for a little tanginess
• Shredded Cheese – I like using shredded cheddar cheese but you could also use a more traditional Mexican cheese like cotija
• Avocado – add avocado slices or dice and add to bowls
• Tortilla Chips – you can use store-bought chips or make your own tortilla strips
• Green onions – green parts only and sliced thinly

Can You Make This Enchilada Soup on the Stovetop?

You bet! Here’s how:

Add a tablespoon of olive oil to a large pot. Add in onions and cook until translucent (3-5 minutes). Add in garlic and cook for one more minute. Stir in rice, enchilada sauce and chicken stock and bring to a boil. Lower heat to a simmer and cook for about 20 minutes.  Add chicken breasts and cook for roughly 8-10 minutes or until cooked all the way through. Remove chicken breasts and let cook for a few minutes on a cutting board. Use two forks to shred into bite-sized pieces.

Add chicken back into pot and top with salt, pepper, lime and cilantro. Make sure brown rice is cooked all the way through. Once it is, it’s ready to serve with optional toppings!

Storage Instructions

Storage – store in an airtight container in the refrigerator for up to 3 days.

Freezing – store in an airtight container or freezer bags in the freezer for 3-6 months. Remove to thaw overnight in the fridge or several hours on the counter.

Reheat leftovers on stove top or in microwave.

More Soup Recipes You’ll Love:

• Chicken enchilada soup recipe
• Chicken Poblano Soup
• Green Chicken Pozole
• Vegetarian Tortilla Soup
• Instant Pot Lentil Soup

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