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5 from 4 votes

Instant Pot Chicken Enchilada Soup

Serves 4-6
Author: Brittany Williams instantloss.com


  • 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.