Imagine a soup so packed with Mexican-inspired flavors that it transports you straight to a cozy kitchen south of the border - without spending hours in the kitchen! This Instant Pot Green Chicken Enchilada Soup is your ticket to a quick, mouthwatering meal that combines tender chicken, hearty black beans, and the zesty kick of green enchilada sauce in just 30 minutes. Whether you're a busy professional, a hungry family, or just craving something deliciously different, this recipe is about to become your new weeknight superhero.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb chicken breast, diced
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained
- 1 cup corn kernels
- 1 onion, chopped
- 2 cups chicken broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing chicken breast into uniform 1-inch cubes, chopping onion finely, and draining black beans.
- Turn on Instant Pot and select "Sauté" mode. Add a small amount of oil and sauté chopped onions until they become translucent and slightly soft, approximately 2-3 minutes.
- Add diced chicken breast to the pot and cook for 3-4 minutes, stirring occasionally to ensure even browning and prevent sticking.
- Sprinkle cumin, salt, and pepper over the chicken and onions, stirring to distribute seasonings evenly.
- Pour in chicken broth, green enchilada sauce, drained black beans, and corn kernels. Stir to combine all ingredients thoroughly.
- Close Instant Pot lid, set valve to sealing position, and select "Manual" or "Pressure Cook" mode at high pressure for 10 minutes.
- Once cooking cycle completes, allow natural pressure release for 5 minutes, then carefully perform quick release for remaining pressure.
- Open lid and stir soup, checking chicken for doneness and adjusting seasoning if needed.
- Serve hot, optionally garnishing with shredded cheese, sour cream, chopped cilantro, or tortilla strips.
Tips
- Uniform Cutting: Dice your chicken into consistent 1-inch cubes to ensure even cooking and tender meat.
- Sauté Secret: Don't rush the onion sautéing step - letting them become translucent develops a deeper flavor base.
- Seasoning Strategy: Toast your cumin briefly with the onions and chicken to enhance its aromatic qualities.
- Pressure Cook Precision: The 10-minute high-pressure cook time is perfect for keeping chicken moist and tender.
- Garnish Greatness: Elevate your soup with toppings like fresh cilantro, a dollop of sour cream, or crispy tortilla strips.
- Make-Ahead Magic: This soup freezes beautifully, so don't hesitate to make a double batch for future easy meals.
- Customize Your Creation: Feel free to add jalapeños for extra heat or swap black beans for pinto beans based on your preference.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 28g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 70mg
