Instant Pot Cheesy Chicken Enchilada Soup: A Flavor Fiesta in Minutes!

Craving the warm, comforting flavors of chicken enchiladas but short on time? Look no further! This Instant Pot Cheesy Chicken Enchilada Soup is the answer to your dinner prayers. It’s quick, easy, incredibly delicious, and packed with all the cheesy, chicken-y goodness you love, all in a single bowl. Forget spending hours layering tortillas – this soup delivers the same satisfying taste in a fraction of the time.

This recipe is perfect for busy weeknights, potlucks, or any time you need a comforting and flavorful meal on the table fast. The Instant Pot makes it incredibly easy to cook the chicken and infuse all the flavors together in just minutes. Plus, it’s naturally gluten-free and can easily be customized to your liking with different toppings and variations.

## Why You’ll Love This Instant Pot Cheesy Chicken Enchilada Soup

* **Quick and Easy:** Ready in under 30 minutes, thanks to the magic of the Instant Pot.
* **One-Pot Wonder:** Minimal cleanup, because everything cooks together in one pot.
* **Cheesy and Delicious:** Loaded with cheddar cheese for an extra creamy and comforting texture.
* **Customizable:** Easily adaptable to your preferred spice level and toppings.
* **Perfect for Meal Prep:** Makes a large batch that’s great for leftovers or meal prepping for the week.
* **Crowd-Pleasing:** A guaranteed hit with both kids and adults.

## Ingredients You’ll Need

Before you start, gather these ingredients. Don’t worry if you don’t have *exactly* everything listed – substitutions are totally fine!

* **Chicken:** 1.5-2 pounds boneless, skinless chicken breasts. You can also use boneless, skinless chicken thighs for a richer flavor.
* **Olive Oil:** 1 tablespoon. For sautéing the onions and garlic.
* **Onion:** 1 medium, chopped. Yellow or white onion works best.
* **Garlic:** 2 cloves, minced. Fresh garlic is always preferred, but garlic powder can be substituted (about 1 teaspoon).
* **Chicken Broth:** 6 cups. Low-sodium chicken broth is recommended to control the saltiness of the soup.
* **Diced Tomatoes:** 1 (14.5 ounce) can, undrained. You can use regular or fire-roasted diced tomatoes for extra flavor.
* **Green Chiles:** 1 (4 ounce) can, diced. These add a mild kick to the soup.
* **Corn:** 1 cup frozen or canned, drained. Adds sweetness and texture.
* **Black Beans:** 1 (15 ounce) can, rinsed and drained. Adds protein and fiber.
* **Enchilada Sauce:** 1 (10 ounce) can. Use your favorite brand and spice level (mild, medium, or hot).
* **Chili Powder:** 2 teaspoons. For that classic enchilada flavor.
* **Cumin:** 1 teaspoon. Adds warmth and earthiness.
* **Oregano:** 1/2 teaspoon. Adds a savory herb flavor.
* **Salt and Pepper:** To taste.
* **Cheddar Cheese:** 2 cups, shredded. For melting into the soup at the end.
* **Optional Toppings:** Sour cream, avocado, cilantro, tortilla chips, green onions, hot sauce.

## Equipment You’ll Need

* **Instant Pot:** A 6-quart or 8-quart Instant Pot works best.
* **Cutting Board:** For chopping vegetables.
* **Knife:** For chopping vegetables.
* **Measuring Cups and Spoons:** For measuring ingredients.
* **Wooden Spoon or Spatula:** For stirring.

## Step-by-Step Instructions

Follow these simple steps to create your Instant Pot Cheesy Chicken Enchilada Soup:

**Step 1: Sauté the Aromatics**

* Turn your Instant Pot to the “Sauté” function. Add the olive oil to the pot and let it heat up for a minute.
* Add the chopped onion and cook for 3-5 minutes, or until softened and translucent. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 2: Add the Chicken and Broth**

* Add the chicken breasts to the Instant Pot.
* Pour in the chicken broth, making sure the chicken is mostly submerged.

**Step 3: Add the Remaining Ingredients (Except Cheese!)**

* Pour in the diced tomatoes (undrained), green chiles, corn, black beans, enchilada sauce, chili powder, cumin, oregano, salt, and pepper.
* Stir everything together to combine.

**Step 4: Pressure Cook**

* Close the Instant Pot lid and set the valve to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes.
* The Instant Pot will take some time to come to pressure before the timer starts counting down.

**Step 5: Natural Pressure Release (NPR)**

* Once the cooking time is up, let the Instant Pot release pressure naturally for 10 minutes. This means you don’t touch the valve and let the pressure release on its own. This helps prevent the soup from sputtering all over the place.
* After 10 minutes of natural pressure release, carefully release any remaining pressure by moving the valve to the “Venting” position.

**Step 6: Shred the Chicken**

* Carefully remove the chicken breasts from the Instant Pot and place them on a cutting board.
* Use two forks to shred the chicken into bite-sized pieces. You can also use a hand mixer for faster shredding, if you prefer.

**Step 7: Stir in the Cheese**

* Return the shredded chicken to the Instant Pot.
* Stir in the shredded cheddar cheese until it is melted and the soup is creamy. If the soup is too thick, you can add a little more chicken broth to reach your desired consistency.

**Step 8: Serve and Enjoy!**

* Ladle the soup into bowls and top with your favorite toppings, such as sour cream, avocado, cilantro, tortilla chips, green onions, and hot sauce.
* Serve immediately and enjoy!

## Tips for the Best Instant Pot Cheesy Chicken Enchilada Soup

* **Don’t overcook the chicken:** Cooking the chicken for too long can make it dry. 10 minutes is usually perfect, but adjust the cooking time based on the thickness of your chicken breasts.
* **Adjust the spice level:** If you prefer a spicier soup, use hot enchilada sauce or add a pinch of cayenne pepper.
* **Use high-quality cheese:** Using good quality cheddar cheese will make a big difference in the flavor and texture of the soup. I recommend shredding your own cheese from a block for the best results.
* **Add a squeeze of lime:** A squeeze of fresh lime juice at the end adds a bright and zesty flavor.
* **For a smoother soup:** If you prefer a smoother soup, you can use an immersion blender to partially blend the soup before adding the cheese. Be careful not to over-blend, as you still want some texture.
* **Make it vegetarian:** Omit the chicken and use vegetable broth instead of chicken broth. Add more beans or vegetables to make it more filling.
* **Add other vegetables:** Feel free to add other vegetables like bell peppers, zucchini, or spinach.

## Variations and Substitutions

* **Spicy:** Add chopped jalapeños, a pinch of cayenne pepper, or use a hot enchilada sauce.
* **Smoky:** Add a teaspoon of smoked paprika or a dash of liquid smoke.
* **Creamy:** Stir in a dollop of sour cream or Greek yogurt before serving.
* **Healthy:** Use low-fat cheese and Greek yogurt instead of sour cream.
* **Different Protein:** Substitute the chicken with ground turkey, shredded pork, or cooked sausage.
* **Different Beans:** Use pinto beans or kidney beans instead of black beans.
* **Different Cheese:** Try Monterey Jack, Pepper Jack, or a Mexican cheese blend instead of cheddar cheese.

## Serving Suggestions

This Instant Pot Cheesy Chicken Enchilada Soup is delicious on its own, but here are some serving suggestions to make it a complete meal:

* **Tortilla Chips:** Serve with tortilla chips for dipping.
* **Quesadillas:** Serve alongside quesadillas for a heartier meal.
* **Salad:** Serve with a side salad for a light and refreshing complement.
* **Cornbread:** Serve with cornbread for a classic Southern pairing.
* **Mexican Rice:** Serve with Mexican rice for a complete Mexican-inspired feast.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop more over time.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the soup in the microwave or on the stovetop until heated through. Add a little more chicken broth if needed to thin it out.
* **Freezing:** This soup can be frozen for up to 2 months. Let the soup cool completely before transferring it to a freezer-safe container. When ready to eat, thaw the soup overnight in the refrigerator and reheat as directed above. Note that the texture of the cheese may change slightly after freezing and thawing.

## Nutritional Information (Approximate)

* Calories: Approximately 350-400 per serving (depending on toppings and ingredients).
* Protein: 30-35 grams
* Fat: 15-20 grams
* Carbohydrates: 20-25 grams

## Recipe Card

**Instant Pot Cheesy Chicken Enchilada Soup**

**Prep time:** 10 minutes

**Cook time:** 20 minutes

**Total time:** 30 minutes

**Servings:** 6-8

**Ingredients:**

* 1.5-2 pounds boneless, skinless chicken breasts
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 6 cups chicken broth
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (4 ounce) can diced green chiles
* 1 cup frozen or canned corn, drained
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (10 ounce) can enchilada sauce
* 2 teaspoons chili powder
* 1 teaspoon cumin
* 1/2 teaspoon oregano
* Salt and pepper to taste
* 2 cups shredded cheddar cheese
* Optional toppings: Sour cream, avocado, cilantro, tortilla chips, green onions, hot sauce

**Instructions:**

1. Turn your Instant Pot to the “Sauté” function. Add the olive oil and let it heat up.
2. Add the chopped onion and cook for 3-5 minutes, until softened. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the chicken breasts to the Instant Pot. Pour in the chicken broth.
4. Add the diced tomatoes, green chiles, corn, black beans, enchilada sauce, chili powder, cumin, oregano, salt, and pepper. Stir to combine.
5. Close the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes.
6. Once the cooking time is up, let the Instant Pot release pressure naturally for 10 minutes. Then, carefully release any remaining pressure.
7. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the Instant Pot.
8. Stir in the shredded cheddar cheese until melted.
9. Ladle the soup into bowls and top with your favorite toppings. Serve immediately.

## Enjoy Your Delicious Instant Pot Cheesy Chicken Enchilada Soup!

This recipe is a guaranteed crowd-pleaser that will become a staple in your kitchen. Enjoy the warm, comforting flavors of chicken enchiladas in a fraction of the time, thanks to the magic of the Instant Pot. Bon appétit!