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instant pot enchilada soup
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Instant Pot Enchilada Soup

Prep Time5 minutes
Cook Time20 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 small yellow onion chopped
  • 1 clove garlic minced
  • 1 jalapeno seeds removed and diced
  • 1 large poblano pepper or bell pepper, chopped
  • 2 cups frozen corn
  • 1 lb chicken breast cut into chunks
  • 1 12 oz jar red enchilada sauce about 1.5 cups
  • 1 12 oz jar/can green enchilada sauce about 1.5 cups
  • 1 14 oz can black beans drained and rinsed (or use 2 cups frozen cooked rice)
  • 32 oz chicken stock
  • 8 oz cream cheese softened
  • 1/2 cup sour cream for garnish
  • Chopped green onion for garnish

Instructions

  • Select the saute function of your instant pot. Coat the bottom of your pot with olive oil. Once hot, add onion and saute for 2-3 mins. Add in minced garlic, jalapeño, poblano pepper, and corn. Saute for another 2 minutes.
  • Mix in cut chicken, both enchilada sauces, black beans, and chicken broth. Secure the lid and select manual. Cook on high pressure for 8 minutes.
  • Use a quick release and remove the lid. Keep the instant pot on, add in cream cheese. Stir for another 3-4 minutes, or until the cream cheese melts.
  • Serve hot, and garnish with sour cream and/or green onion.