Description
Make rich, creamy chicken enchilada soup quickly using your electric pressure cooker. This one-pot recipe delivers classic enchilada flavor with tender shredded chicken.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can mild red enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, cubed
- 1 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream
- Optional toppings: sour cream, cilantro, tortilla strips
Instructions
- Set your Instant Pot to the Sauté function. Add olive oil. Once hot, add the chopped onion and cook until softened, about 3 minutes.
- Add the minced garlic and cook for 1 minute until fragrant. Press Cancel.
- Add the chicken breasts, enchilada sauce, chicken broth, cumin, chili powder, oregano, salt, and pepper to the pot. Do not stir excessively.
- Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook on High for 10 minutes.
- When the cooking time finishes, allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
- Remove the chicken breasts and place them on a cutting board. Shred the chicken using two forks.
- Return the shredded chicken to the pot. Set the Instant Pot to the Keep Warm or Low Sauté function.
- Add the cubed cream cheese and stir until it is completely melted and the soup is smooth.
- Stir in the heavy cream and shredded Monterey Jack cheese until the cheese melts and the soup is creamy.
- Serve hot with your preferred toppings.
Notes
- For a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup during the final simmering step before adding the cheese.
- If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
- You can substitute frozen chicken breasts, but increase the pressure cooking time to 12 minutes.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 110