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Extra Cheesy Chicken Enchilada Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Instant Pot® Chicken Enchilada Soup with a cheesy twist using cream cheese and Monterey Jack for extra flavor.
Ingredients:
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 (6 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 (15.8 ounce) can great northern beans, drained and rinsed
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 cup frozen corn kernels
  • 1 cup chicken broth
  • 1 (10 ounce) can enchilada sauce
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
Instructions:
  • Preheat a multi-functional pressure cooker like an Instant Pot® on the Saute function with oil. Once hot, sauté onions until soft for about 5 minutes. Brown chicken by cooking and stirring for another 5 minutes. Add beans, diced tomatoes, green chiles, corn, and chicken broth.
  • Whisk enchilada sauce and cream cheese until creamy. Pour the mixture into the Instant Pot® without stirring, then press Cancel.
  • Secure the lid by closing and locking it. Choose high pressure as per manufacturer's guidelines and set the timer for 6 minutes. Give it 10 to 15 minutes for the pressure to build up.
  • Follow the natural-release method for 10 minutes as per manufacturer's instructions. Then use the quick-release method for about 5 minutes. Unlock and remove the lid carefully.
  • Serve the piping hot soup in bowls and sprinkle with Monterey Jack cheese on top.

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