Instant Pot Chicken Enchilada Soup Recipe

Step 1

Turn the Instant Pot on and turn the Saute function on. Add olive oil, onions, celery, carrots and bell peppers and season with ½ teaspoon of salt. Stir and cook for 3-4 minutes to soften.

Step 2

Add the garlic, all of the spices, oregano and chili and stir through for 20-30 seconds. Press Cancel to stop the Saute.

Step 3

Add the chicken pieces and pour in the stock, stir by scraping the bottom of the pot.

Step 4

Stir in the tomatoes, tomato paste and sugar.

Step 5

Secure and lock the lid. Set to Pressure Cook for 5 minutes on HIGH. When the cooking time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.

Step 6

Remove the chicken pieces from the soup and dice or shred the meat. Return the chicken to the soup in the cooking pot.

Step 7

Stir in the black beans and corn. Select Saute and bring to a boil, stirring occasionally, until the beans and corn are heated through.

Step 8

Add the cream cheese in chunks or cubes and stir through until melted. As soon as it starts melting, turn the Saute off. Finish by stirring in the cheese and once melted, stir in the fresh cilantro and half of the green onions. Then top with the remaining onions.

Step 9

Serve in bowls topped with extra grated cheese, sliced or diced avocado, tortilla chips, and extra cilantro and green onions on top.