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Instant Pot Cheesy Chicken Enchilada Soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Instant Pot Cheesy Chicken Enchilada Soup with zesty tomatoes, beans, and corn - quick and delicious!
Ingredients:
  • 1 (28 ounce) can cooked chicken in broth
  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can red enchilada sauce
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 (8 ounce) package cream cheese, cut into pieces
  • 1 cup shredded mozzarella cheese
  • 0.75 cup crushed tortilla chips
  • 1 tablespoon chopped green onions, or to taste
Instructions:
  • Separate canned chicken from broth, reserving 1 cup of broth.
  • In a multi-functional pressure cooker, mix chicken, broth, black beans, corn, enchilada sauce, diced tomatoes, green chiles, cream cheese, and onion. Secure the lid, choose the Soup function, and set the timer for 20 minutes following the manufacturer's guidelines. Let the pressure build for 10 to 15 minutes.
  • Allow the pressure to naturally release for 10 to 40 minutes following the manufacturer's guidelines.
  • Mix thoroughly and plate. Garnish with melted mozzarella cheese, crunchy tortilla chips, and fresh green onions.

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