Instant Pot Chicken Enchilada Soup

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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!

For the longest time I had a serious fear of my Instant Pot. We got it as a wedding gift and it sat collecting dust because I thought I would blow up my home if I tried using it. Spoiler alert: you won’t! I laugh now when I think back to those days cause our Instant Pot easily gets used 2-3 times per week. It’s our go-to rice cooker (and we eat a lot of rice!) but also my go-to for making quick and easy dinners.

For some reason I just haven’t been great about sharing my favorite Instant Pot recipes here on the blog. For a while I avoided it because I try to stay away from kitchen tools that most people don’t have or aren’t 100% necessary. But it seems like these days more and more people have them so I’m finally getting around to sharing these recipes.

This Instant Pot Enchilada soup is a staple around here. Mainly because it takes 10 minutes of actual labor and only 25 minutes to put it on the table (including the pressure build!). For lazy nights where I don’t want to be slaving away I always have ingredients on hand to make this enchilada soup. Hopefully this recipe can be the same for you! Let’s dig in…

What you need for Enchilada Soup:

  • Yellow onion
  • Garlic cloves
  • Brown rice
  • Enchilada sauce – you can use store-bought or here is a homemade version
  • Chicken stock
  • Chicken Breasts
  • Salt + Pepper
  • Lime
  • 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: Add onion, garlic, brown rice, enchilada sauce, chicken stock + salt and pepper to Instant Pot and stir to combine.

STEP 2: Add in full chicken breasts and coat to cover. Set Instant Pot to Pressure Cook on HIGH for 10 minutes. Once timer has beeped quick release steam.

STEP 3: 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 chicken back into Instant Pot and stir in lime juice + cilantro. Serve warm topped with toppings of choice.

Can You Make This Enchilada Soup on the Stove-top?

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!

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!

  • Yield: 6 servings 1x
  • Method: Pressure Cook
  • Cuisine: Mexican
  • Diet: Gluten Free

Scale

Ingredients

  • 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
  • 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

  1. Add onion, garlic, brown rice, enchilada sauce, chicken stock + salt and pepper to Instant Pot and stir to combine.
  2. Add in full chicken breasts and coat to cover.
  3. Seal lid + set Instant Pot to Pressure Cook on HIGH for 10 minutes.
  4. Once finished + timer has beeped quick release steam.
  5. Use tongs to remove chicken from soup and let cool on a cutting board for 5 minutes.
  6. Use two forks to shred chicken into bite-sized pieces.
  7. Add chicken back into Instant Pot and stir in lime juice + cilantro.
  8. Serve warm topped with toppings of choice.
  9. Will keep in fridge for up to 5 days or in freezer for several months.

Keywords: Instant Pot Enchilada Soup, Enchilada Soup, Pressure cooker enchilada soup, chicken enchilada soup

Like this recipe? Here are a few more Instant Pot recipes you might enjoy:

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