Instant Pot Cheesy Chicken Enchilada Soup

With zesty diced tomatoes, beans, and corn, this cheesy chicken enchilada soup is easy to make in your Instant Pot.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 427 Calories

Ingredients

• 1 cup shredded mozzarella cheese
• 1 (15 ounce) can whole kernel corn, drained
• 1 (10 ounce) can red enchilada sauce
• 1 (15 ounce) can black beans, drained
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 (8 ounce) package cream cheese, cut into pieces
• 1 tablespoon chopped green onions, or to taste
• 1 (28 ounce) can cooked chicken in broth
• 0.5 cup chopped onion
• 0.75 cup crushed tortilla chips

Recipe Instructions

Step 1

Drain canned chicken and save 1 cup broth.

Step 2

Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 4

Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.