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Instant Pot Enchilada Soup

Filling and delicious instant pot chicken enchilada soup made easy, and lightened up!
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people
Calories 451kcal


  • Instant Pot


  • 3-4 chicken breasts 1 lb or 450 g total
  • 1 can black beans, drained 14.5 oz or 400 g
  • 1 can corn kernels, don't drain 14.5 oz or 400 g
  • 1 onion, finely chopped or grated
  • 3 garlic cloves, crushed
  • 1-2 carrots, grated
  • 1/2 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1-2 teaspoon green tabasco or sriracha sauce
  • 1 can enchilada sauce 10 oz or 285 g
  • 1 stock cube, chicken or veggie
  • 4 cups water
  • 1/2 cup heavy or cooking cream
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese 8 oz or 200 g


  • To the instant pot, add the chicken breasts, the drained black beans, can of corn (without draining), onion, garlic, and carrots.
  • Add the enchilada sauce, chilli powder, Worcestershire, the tabasco, the stock cube, and the water. Cover instant pot, making sure the valve is set to seal and turn it on high pressure for 15 minutes.
  • Once cooking time is over, wait 5 minutes, then quickly release the pressure. Open the lid, and use two fork to shred the chicken breasts. They should shred very easily.
  • Stir in the heavy cream, sour cream, and cheese. Keep stirring until the cheese melts.
  • Serve with crispy tortilla strips and coriander if desired and enjoy immediately.


Instant Pot Chicken Enchilada Soup by everylittlecrumb on Jumprope.


Recipe adapted from Six Sister's Stuff. 
I made a few changes to the original recipe to suit our tastes.
You can make this vegetarian by omitting the chicken, and using a vegetable stock cube. 


Calories: 451kcal