Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup made in an Instant Pot is quick, easy and oh so delicious! Get ready to cozy up in the best way possible, your tummy will thank you! (with 3 Recipe Options because we love this soup so much)


  • 2 tbs olive oil
  • 1 yellow onion, diced
  • 4 tbsp taco seasoning
  • 1 tbsp minced garlic
  • 10 oz red enchilada sauce
  • 13.5 oz coconut milk, full fat
  • 9 oz chopped green chiles, (2×4.5 oz cans)
  • 29 oz diced tomatoes, (2×14.5 oz cans)
  • 3-4 lbs chicken breasts



  • Saute onions with oil for 10 minutes until they become soft.
  • Add seasoning and garlic. Give a good stir.
  • Add the rest of the ingredients except for the chicken breast, give a good stir.
  • Nestle in the chicken breasts to the Instant Pot.
  • Set Pressure to high for 20 minutes then use quick release.
  • Remove chicken breasts from IP and shred with a fork. Return to Instant Pot, stir and serve.


  • Take purchased round tortillas and cut into triangles. Lay on the baking sheet and bake plain or with a thin layer of oil and a dusting of salt. Bake at 350 until brown and crispy, approximately 10 minutes.


  • Layer the bottom of a casserole dish with cut pieces of tortillas, ensuring to cover the bottom of the dish, overlapping as necessary.
  • Using a 16 oz can of refried beans, smear liberally on top of the tortillas.
  • Spoon out (including or reserving liquid) the soup and its contents onto the top of the refried beans.
  • Sprinkle a portion of the 11 oz corn niblet can (liquid drained) atop the soup casserole mixture.
  • Top with 2 cups of cheese of your choosing – I recommend colby jack or cheddar.
  • Cover with tinfoil and cook in a 375F oven for 20 minutes.
  • Remove tinfoil and let cheese get nice and bubbly. to brown, switch to broiler and watch closely for just a few minutes.
  • Sprinkle with cilantro or add sour cream.

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