This Instant Pot Chicken Enchilada Soup is a delicious copycat of Chili's enchilada soup recipe. It's made healthier and easily using pantry staples!
Step 1 Add all ingredients to Instant Pot in order that they appear listed above except for sour cream, cheddar cheese and bell peppers. Place lid on Instant Pot and make sure valve is set to seal.
Step 2 Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10 to 15 minutes to come to pressure then pressure cook the 5 minutes. Meanwhile, get toppings ready.
Step 3 Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily. Remove the chicken, shred it, then add it back to the pot and stir in sour cream, cheddar cheese, lime juice and bell peppers.
Step 4 Replace lid on Instant Pot and let sit for 5 minutes. Serve and add toppings of your choice. Enjoy!
Freezing This Recipe Without garnishes, this soup freezes beautifully. As a result, it’s a fantastic meal prep recipe! Before freezing the soup, be sure that it is completely cool. After it is cool, transfer the soup into freeable meal prep containers. Alternatively, freeze the soup in gallon-sized Ziploc storage bags.