Instant Pot Comforting Enchilada Chicken Soup
A warm and satisfying dish that brings the flavors of Mexican cuisine right to your kitchen, perfect for busy weeknights or cozy family dinners.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Main Ingredients
- 1 pound Boneless Skinless Chicken Breasts Cut into evenly sized pieces.
- 15 ounces Enchilada Sauce Use your favorite brand.
- 4 cups Low-Sodium Chicken Broth Serves as the soup's base.
- 1 cup Frozen or Canned Corn Adds sweetness and texture.
- 15 ounces Black Beans Rinsed and drained.
- 1 Diced Bell Pepper Any color for crunch and sweetness.
- 1 Medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 Fresh Cilantro For garnish.
- 1 tablespoon Lime Juice Optional for brightness.
- to taste Salt and Pepper To enhance flavor.
Instructions
- Prepare all ingredients: chop the onion and bell pepper, mince the garlic, and cut the chicken into evenly sized pieces.
- Set your Instant Pot to the “Sauté” mode and add a splash of olive oil.
- Add the chopped onion and bell pepper to the pot. Sauté for 3-5 minutes until translucent.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the diced chicken breast and cook for 3-4 minutes until lightly browned.
- Pour in the enchilada sauce and chicken broth, stirring well to combine.
- Add the corn and black beans to the mixture.
- Season with salt and pepper to taste.
- Close the lid and set the valve to sealing. Select “Manual” or “Pressure Cook” for 10 minutes.
- Allow the Instant Pot to naturally release pressure for 10 minutes, then switch to venting.
- Open the lid, stir the soup, and adjust consistency with more broth if needed.
- Taste and adjust seasoning, adding lime juice if desired.
- Ladle into bowls and garnish with fresh cilantro.
Notes
This soup can be made vegetarian by substituting chicken with beans or lentils. Serve with tortilla chips for added crunch.