Instant Pot Chicken Enchilada Soup

4.75 from 12 votes
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramManual / Pressure Cook
Prep Time
5 minutes
Cook Time
2 minutes
Pressure Release
8 minute NPR
Total Time
15 minutes
Recipe by: Valerie Cooper
This simple soup takes everything you love about chicken enchiladas and puts it in a warm and comforting bowl of soup. Just add some crispy tortilla strips and your favorite enchilada toppings for unbeatable Tex-Mex flavor. This fast and simple pressure cooker recipe makes a perfect weeknight meal that's certain to be a family favorite.
Cuisine: American, Tex-Mex
Course: Main Course, Soup
Category: Soups, Stews & Chilis


the Spices

the Canned Ingredients

for the Thickener

to add After Cooking

  • 8 ounces cream cheese cut into squares and softened
  • 1 small lime freshly squeezed

optional Toppings


Non-members can get the full recipe here.

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Calories: 304kcal | Carbohydrates: 4g | Protein: 31g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 633mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg
instant pot chicken enchilada soup topped with pico de gallo and shredded cheese
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