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Mouth Watering Chicken Enchilada Soup in the Instant Pot

An incredibly delicious soup based on the irresistible flavors of the very best authentic chicken enchiladas. Tender bite size strips of chicken breast pressure cooked in a rich enchilada sauce spiked with chopped onion, sliced garlic, fresh cilantro, and Mexican seasoning. A thick and creamy red enchilada sauce thickened with buttery cheddar cheese and Velveeta. An unmistakable corn tortilla flavor from masa harina cooked into the soup.
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Course: Soup
Cuisine: Mexican
Keyword: Chicken, Enchiladas, Soup
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Servings: 8
Calories: 349kcal
Author: David Wayne
Cost: $22


  • Pressure Cooker (Instant Pot)
  • Sharp Knife
  • Cutting Board



  • 1 cup Grape Tomatoes chopped in 1/4ths
  • 1 Large Jalapeno sliced thin seeds left in
  • 1/4 cup Cheddar Cheese fine shredded
  • 1/2 bunch Cilantro chopped
  • 1/4 Sweet Onion diced


  • Chop onion, garlic, and cilantro

Brown Chicken Breasts

  • Press Sauté on the Instant Pot and when the pot is HOT, add 2 Tbsp olive oil
  • Use long kitchen tongs to drop chicken breasts into the instant pot and brown for 3 minutes
  • Use a flat wooden spatula to scrape the chicken breast free from the instant pot
  • Use long kitchen tongs and flip the chicken breasts over to brown for another 3 minutes
  • Cancel Sauté, use a flat wooden spatula to free the chicken breasts from the instant pot and use long kitchen tongs to transfer chicken to a plate

Pressure Cooking

  • Add chopped onions to the instant pot which is still HOT
  • Stir onions occasionally for 3 minutes just until onions are translucent
  • Add chopped garlic, chicken bouillon, chili powder, cumin, salt, black pepper, and chopped cilantro last
  • Add 1/4 of the water and use a flat wooden spatula to scrape the instant pot clean of chicken browning
  • Stir in 3 cups of water, 28 oz of red enchilada sauce and stir well
  • submerge browned chicken breasts into the sauce, put the instant pot lid on, seal the pressure release valve, and pressure cook for 8 minutes
  • *9 minutes for LARGE chicken breasts
  • *The Instant Pot will take about 12 minutes to build pressure
  • As soon as the 8 minutes of pressure cooking are finished, the instant pot will beep at you, open the pressure release valve
  • Remove the lid, use long kitchen tongs to move the chicken breasts to a plate, and tent with aluminum foil

Cheese and Masa Harina

  • Shred 2 cups of cheddar cheese
  • Chop 1 lb (16 oz) of Velveeta into chunks
  • Add the shredded cheddar cheese and Velveeta to the enchilada sauce in the instant pot to melt
  • In a medium bowl, stir 1 cup of water and 1/2 cup of masa until well mixed to make masa harina
  • Stir the masa harina into the enchilada sauce and cheese, stir very well
  • Put the Instant Pot lid on and let sit for 20 minutes
  • *The Keep Warm function will be on to melt the cheese and warm the masa

The Chicken

  • Five minutes before the 20 minutes are finished, slice the chicken breasts into thin strips and chop into 1 - 1.5 inch bite size strips
  • When 20 minutes are finished, stir the chicken into the soup
  • Use a ladle to fill soup bowls full of delicious chicken enchilada soup
  • Top with chopped grape tomatoes, sweet onions, sliced jalapenos, chopped fresh cilantro, more cheddar cheese and broken tortilla chips
  • Enjoy your Chicken Enchilada Soup!



We made cheese quesadillas the next day to dip in our leftovers. The flavors are inspirational.


Serving: 16oz | Calories: 349kcal