Pressure-Cooker Chicken Enchilada Soup

Pressure-Cooker Chicken Enchilada Soup

1 Review
From:, May 2018

This easy soup flavored with chili powder and a splash of lime is quick enough to prepare for a warming weeknight meal thanks to an electric pressure cooker like the Instant Pot. Lean chicken breast is easy to prep, but boneless, skinless chicken thighs would make a great substitute.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 poblano pepper, seeded and chopped
  • 1 pound boneless, skinless chicken breast, cut into ½-inch pieces
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 4 cups low-sodium chicken broth
  • 1 (15 ounce) can low-sodium black beans, rinsed
  • 1 (14 ounce) can no-salt-added fire-roasted diced tomatoes
  • Juice of 1 lime
  • ½ cup chopped fresh cilantro, plus more for garnish
  • ¾ cup shredded Mexican-style cheese blend
  • Tortilla chips for garnish


  • Prep

  • Ready In

  1. Heat oil on high heat using the sauté function of your multicooker. (No sauté mode? See Tip.) Add onion, poblano, chicken, garlic, chili powder and salt. Cook, stirring occasionally, until the vegetables have softened and the chicken is no longer pink on the outside, about 5 minutes. Turn off the heat. Stir in broth, beans and tomatoes. Close and lock the lid. Cook at high pressure for 10 minutes.
  2. Release the pressure carefully. Stir in lime juice and cilantro. Top each serving with 2 tablespoons cheese and more cilantro, if desired. Garnish with tortilla chips, if desired.
  • To make ahead: Refrigerate soup for up to 3 days. Reheat on the stovetop or in the microwave.
  • Equipment: Electric pressure cooker (multicooker)
  • Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, pepper, chicken, chili powder and salt. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your multicooker and proceed with the recipe.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 269 calories; 10 g fat(4 g sat); 5 g fiber; 20 g carbohydrates; 26 g protein; 44 mcg folate; 55 mg cholesterol; 5 g sugars; 0 g added sugars; 1,340 IU vitamin A; 25 mg vitamin C; 167 mg calcium; 3 mg iron; 662 mg sodium; 565 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1 vegetable, ½ fat, ½ medium-fat protein, ½ starch

Reviews 1

September 22, 2018
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By: Jenna Walsh Larmon
Another great recipe! All your recipes are so good! First time using our new instant pot and we are very happy with the results. Made the recipe exactly as is.
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