I’m always on the lookout for meals that deliver maximum flavor with minimum effort, and this Creamy Instant Pot Chicken Enchilada Soup hits all the right notes. There’s something magical about combining tender chicken, warming spices, and that rich, velvety broth that comes together in less than 30 minutes. No endless stirring or multiple pots to wash—just authentic Mexican comfort in one convenient vessel. Want to know my secret for making this weeknight wonder even more spectacular?
Why You’ll Love this Creamy Instant Pot Chicken Enchilada Soup
If you’re craving all the flavor of chicken enchiladas but don’t have time for rolling and baking, this Instant Pot Chicken Enchilada Soup is about to become your new best friend. It’s ready in under 30 minutes, making it perfect for busy weeknights when you need dinner on the table fast.
I love how this soup combines tender shredded chicken, sweet corn, and tomatoes in a creamy, spice-infused broth. The enchilada sauce gives it that authentic Mexican flavor without any fuss. Plus, it’s a one-pot meal—meaning fewer dishes to wash afterward. Who doesn’t appreciate that?
What Ingredients are in Creamy Instant Pot Chicken Enchilada Soup?
This delicious soup combines simple ingredients you might already have in your pantry with a few fresh items to create a hearty, Mexican-inspired meal.
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup corn
- 2 small boneless skinless chicken breasts
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon pepper
- 1 (7 oz) can diced green chiles, drained
- 1 (14 oz) can diced tomatoes, undrained
- 1 (32 oz) carton low sodium chicken broth
- 1 (10 oz) can mild red enchilada sauce
- ½ cup heavy cream
For the best flavor, try to use low-sodium chicken broth since the enchilada sauce already contains salt, and you can always adjust the seasoning to your taste at the end.
How to Make this Creamy Instant Pot Chicken Enchilada Soup
Making this soup is surprisingly simple, and your Instant Pot does most of the heavy lifting. Start by setting your Instant Pot to SAUTE mode and adding 2 tablespoons of olive oil. Once hot, toss in 1 cup of chopped onion and 1 cup of corn, cooking until they develop a nice golden brown color. This step builds a foundation of flavor that really makes the soup special. When everything is nicely caramelized, deglaze the pot with some of your 32 oz carton of chicken broth, scraping up all those delicious browned bits from the bottom—trust me, those little bits are packed with flavor.
Now for the protein and seasonings. Add your 2 small boneless skinless chicken breasts to the pot, seasoned with 1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and ½ teaspoon pepper. The seasoning here is pivotal for that authentic enchilada flavor profile. Next, add the 7 oz can of drained diced green chiles, 14 oz can of undrained diced tomatoes, the remainder of your chicken broth, and the 10 oz can of mild red enchilada sauce. The Instant Pot Duo Crisp delivers exceptional pressure cooking performance while offering versatility for all your favorite recipes. This combination creates the perfect soup base with just the right balance of spice and richness. Secure the lid, set the valve to sealing, and pressure cook on HIGH for 10 minutes.
After cooking, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure. The aroma that fills your kitchen at this point? Absolutely mouthwatering. Remove the chicken breasts, shred them using two forks (they’ll be super tender), and return the shredded chicken to the pot. For the final touch that makes this soup irresistibly creamy, stir in ½ cup of heavy cream just before serving. The cream mellows the spices and adds a luxurious silkiness that takes this from good to unforgettable. Serve immediately while hot, perhaps with some of those delicious toppings we’ll discuss next.
What to Serve with Creamy Instant Pot Chicken Enchilada Soup
Your Chicken Enchilada Soup deserves the perfect accompaniments to make it a complete meal. I love pairing this soup with warm tortilla chips or cornbread for dipping – they soak up that creamy broth beautifully.
A simple side salad with lime vinaigrette adds freshness and cuts through the richness. My go-to toppings include diced avocado, shredded cheese, cilantro, and a dollop of sour cream.
For a heartier meal, consider serving quesadillas on the side. Can you imagine dunking a cheesy triangle into that spiced soup? Talk about comfort food heaven. These simple sides transform your soup from a starter to the star of the show.
Leftovers and Storage for this Creamy Instant Pot Chicken Enchilada Soup
When you have leftover Chicken Enchilada Soup, proper storage becomes essential for maintaining its rich flavors and creamy texture. I recommend letting the soup cool completely before transferring it to airtight containers. It’ll keep beautifully in your refrigerator for up to 4 days.
Want to extend its life? Simply freeze portions in freezer-safe containers for up to 3 months. The cream might separate slightly when reheating, but don’t worry—a quick stir brings everything back together. Reheat gently on the stovetop or microwave, adding a splash of broth if it’s thickened too much during storage.
Creamy Instant Pot Chicken Enchilada Soup Substitutions and Variations
Three simple ingredient swaps can transform this Instant Pot Chicken Enchilada Soup to suit almost any dietary need or preference. For dairy-free soup, replace heavy cream with full-fat coconut milk. Can’t handle spice? Opt for mild enchilada sauce and skip the green chiles. Vegetarians can substitute chicken with an extra can of black beans and vegetable broth instead of chicken broth.
Want to amp up the flavor? Try adding a tablespoon of taco seasoning, a splash of lime juice, or some chopped cilantro just before serving. For a thicker soup, I’d recommend stirring in some cornmeal during the last few minutes of cooking.
Final Thoughts
This Instant Pot Chicken Enchilada Soup has quickly become one of my favorite weeknight recipes, and I’m confident it’ll earn a spot in your regular rotation too. It’s the perfect balance of convenience and flavor—ready in under 30 minutes but tasting like it simmered all day. The creamy texture, tender chicken, and that signature enchilada spice blend create comfort in a bowl.
What I love most? It’s nearly impossible to mess up. Even on those nights when my brain is foggy and cooking feels overwhelming, this soup delivers. Much like a Thai chicken curry that benefits from the Instant Pot’s ability to infuse rich flavors in minimal time, this soup develops incredible depth quickly. Serve it with tortilla chips, avocado slices, or a sprinkle of cheese for the full experience.