Instant Pot Chicken Enchilada Soup



A quick and flavorful Instant Pot Chicken Enchilada Soup that combines tender chicken, beans, corn, and a spicy enchilada sauce for a satisfying meal.

Ingredients:
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 cup diced onion
  • 1 cup diced bell pepper
  • 2 cloves garlic, minced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn kernels, drained
  • 1 can 10 oz diced tomatoes with green chilies
  • 1 can 10 oz red enchilada sauce
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup shredded Mexican cheese blend
  • Tortilla strips, avocado, and cilantro for garnish

Instructions:

Add diced chicken, onion, bell pepper, garlic, black beans, corn, diced tomatoes, enchilada sauce, chicken broth, cumin, chili powder, oregano, salt, and pepper to the Instant Pot

Close the lid, set the vent to sealing, and pressure cook on high for 8 minutes

Once done, perform a quick pressure release, open the lid, and stir in the shredded cheese until melted

Serve hot, garnished with tortilla strips, avocado, and cilantro


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