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Pressure Cooker Chicken Enchilada Soup

What's the quickest and tastiest way to bring the flavor to your favorite chicken tortilla soup? Instant Pot! This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
  • Total Time
    Prep: 25 min. Cook: 20 min. + releasing
  • Makes
    8 servings (3-1/4 quarts)


  • 1 tablespoon canola oil
  • 2 Anaheim or poblano peppers, finely chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts
  • 1 carton (48 ounces) chicken broth
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1 can (10 ounces) enchilada sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon pepper
  • 1/2 to 1 teaspoon chipotle hot pepper sauce, optional
  • 1/3 cup minced fresh cilantro
  • Optional: Shredded cheddar cheese, cubed avocado, sour cream and tortilla strips


  • Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. When oil is hot, add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 7 minutes; quick-release any remaining pressure.
  • Remove chicken from pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired.

Test Kitchen Tips
  • Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.
  • To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
  • These classic homemade soups will warm you up on the coldest of days.

  • Editor's Note
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
    Nutrition Facts
    1 serving: 132 calories, 4g fat (1g saturated fat), 35mg cholesterol, 1117mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 14g protein.


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    Average Rating:
    • mrscessna
      Dec 8, 2019

      Good soup for a chilly day. It's a little thin - I think some corn or black beans next time.

    • Laniennis
      Feb 23, 2019

      This soup is delicious! And a bonus to make it in the pressure cooker (so fast). I went to my local Mexican restaurant and bought some enchilada sauce (better than canned and I haven't found a recipe to make it myself that I like). Thanks for the recipe! Fast, easy and delicious :)

    • Gr8Ci3
      Jan 8, 2019

      LOVE this recipe!! I did add the optional toppings in. SUPER YUMMY. The only thing I did differently was use my Smoky Mexican Chipotle Seasoning from Whole Foods. this is a keeper!

    • t
      Nov 16, 2018

      I have not tried this recipe but I plan to. I just wish, I_Fortuna would not be so mean spirited. This recipe never claimed to be Mexican and the whole idea of this site is for people to share their recipes and give other people ideas. Old or new. If you can't say something nice or give some tips on something you altered, don't say anything at all. Do unto others as you would have them do unto you.

    • I_Fortuna
      Sep 27, 2018

      No comment left