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!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure Cook
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1/2 cup brown rice
- 4 cups red enchilada sauce (store-bought or homemade)
- 3 cups chicken stock
- 1 lb boneless, skinless chicken breasts
- 1/2 tsp salt
- ground pepper, to taste
- 1 lime, juiced
- 1/2 cup cilantro, roughly chopped (omit if you don’t like cilantro)
- optional toppings: green onions, tortilla chips, shredded cheese, avocado
Instructions
- Add onion, garlic, brown rice, enchilada sauce, chicken stock + salt and pepper to Instant Pot and stir to combine.
- Add in full chicken breasts and coat to cover.
- Seal lid + set Instant Pot to Pressure Cook on HIGH for 10 minutes.
- Once finished + timer has beeped quick release steam.
- 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.
- Add chicken back into Instant Pot and stir in lime juice + cilantro.
- Serve warm topped with toppings of choice.
- Will keep in fridge for up to 5 days or in freezer for several months.