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Instant Pot Chicken Enchilada Soup

I am absolutely obsessed with any meal where I can toss a bunch of stuff into a single pot, walk away, and when I return presto-chango dinner! Instant Pot Chicken Enchilada Soup is a fantastically easy week-night Instant Pot dump meal that will put dinner for your family on the table in under 30 minutes! (You don’t even have to remember to thaw the chicken!)

The neat thing about recipes like this is that you can change them up. You have the power to make them your own depending on what you have on hand as well as what need to use up! Have extra veggies that are dying a fast death in the fridge, throw them in the pot! Experiment and have fun with it. Toss in a bit of taco or fajita seasoning for an extra dose of BIG BOLD FLAVOR.

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Instant Pot Chicken Enchilada Soup instantloss.com

I know all the mushroom haters out there are going to boo this recipe but it doesn’t change a thing to leave them out. Personally I add them for a bit of extra bulk. Of course you can add any veggie you’d like to fancy it up and it’ll do the same thing.

Try this super easy Instant Pot Chicken Enchilada Soup, make sure to snap a photo and then let me know what you think on social media! Over on Instagram @instantloss  or in our community Facebook Page!

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Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone!

After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

5 from 4 votes

Instant Pot Chicken Enchilada Soup

Serves 4-6
Print Recipe


  • 1 pound boneless skinless chicken breasts (frozen or thawed)
  • 2 cups canned chickpeas, rinsed and drained
  • 1/2 medium yellow onion, diced
  • 1 cup chopped mushrooms
  • 1/4 cup chopped cilantro stems and leaves
  • 1/2 jalapeno, diced
  • 1 1/2 teaspoons minced garlic 
  • 2 cups low sodium chicken broth
  • 1 cup green salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 2 cups frozen corn
  • 2 cups baby spinach 


  • Combine all of the ingredients, except for the spinach and corn, in an electric pressure cooker. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons  until the display reads 16 minutes.
  • When the cooker beeps, let it naturally release the pressure until the display reads LO:10. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes.
  • Once the steam escapes, open the lid and carefully shred the chicken inside the pot.
  • Stir in the corn and baby spinach, serve warm optionally topped with avocado, additional cilantro, lime, and/or sour cream. 


Note: My favorite go-to green salsa is Mrs. Renfros. It's gluten-free, non GMO, has no high-fructose corn syrup and no added sugar. You can purchase it at just about any grocery store, and I know Target and Walmart carry it as well.
Author: Brittany Williams instantloss.com


    1. Hello Julie,
      My favorite go-to green salsa is Mrs. Renfros. It’s gluten-free, non GMO, has no high-fructose corn syrup and no added sugar. You can purchase it at just about any grocery store, and I know Target and Walmart carry it as well!

    1. Hi Heidi,
      I’m sorry I am not allowed to give serving sizes since I am not a nutritionalist or a physician.

  1. 5 stars
    This was amazing! I used 2 large frozen chicken breasts and added 1/2 cup more broth due to the size of the chicken. Chicken cooked perfectly. Topped with guacamole or avocado and pico de Gallo. So easy. Definitely a keeper and in my regular rotation!

  2. 5 stars
    DELICIOUS! I am sitting at work eating this right now. Nice little kick to it. I used 4 boneless skinless chicken thighs (it’s all I had in the freezer) and it worked perfectly! Thank you for this 🙂

  3. Just wondering if the 16 min cook time is for frozen or thawed chicken?

    The recipe said either could be used but I assume the cook time would be different… thx

  4. 5 stars
    I added more chicken, and hence needed more broth. This is one of my ALL TIME fave healthy meals to cook in the Instant Pot. Seriously… life changing. I sent the recipe to my coworkers and my sister and told them they HAD to make it!

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