The weather is starting to cool down and I can feel fall in the air. I understand that soup can be enjoyed all year round, but something about the crisp fall weather just puts me in a soup-loving mood. I’ve also fallen more and more in love with my instant pot lately, so what better combination than instant pot soup? This recipe comes together super fast and your instant pot does most of the work for you. Learn all of my instant pot tips! This chicken enchilada soup also provides a great balance between creamy and healthy. It’s got plenty of fiber, protein, and vegetables but still has that creamy “comfort food” taste.
Start by browning the chicken thighs on both sides in the instant pot. Remove the chicken to a plate, and then saute the vegetables in the instant pot. I love how this soup has so many hidden veggies in it, including onion, garlic, carrots, celery, and bell pepper.
Turn off the instant pot and add the spices and diced tomatoes. Place the browned chicken thighs on top and pour in the chicken broth. Place the corn tortillas on top–you don’t even need to chop them up.
Secure the instant pot lid and cook the soup on high pressure for 10 minutes with a 12 minute natural release. Remove the chicken and shred it. Puree the soup in a blender (if desired), and then add the shredded chicken, black beans, green chiles and cream to the pot. Enjoy!
I have found that chicken thighs cook much better in the instant pot than chicken breasts (chicken breasts that are pressure cooked can dry out easier and have a chewier texture). For that reason I highly recommend using chicken thighs. However, if you choose to use chicken breasts cook on high pressure for 8 minutes, with a 10 minute natural release. Don’t have an instant pot? You can make this enchilada soup in the slow cooker or stove-top.
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