Instant Pot Chicken Enchilada Soup

I know what you’re thinking— soup in the summer?! Yes, friends! Let me tell you, I’m a soup all-year-long believer. On those cooler summer nights, eating a warm soup is strangely satisfying.

In the summertime, I’m also a HUGE fan of Instant Pot recipes. After busy summer days with the kids, you don’t always want to spend an hour in a hot kitchen cooking. With an instant pot, you can whip up tasty home cooked meals quickly, AND you don’t even have to turn on the oven!

Here’s one of my family’s favorite soup recipes— chicken enchilada soup! It’s so tasty and easy. {a lot of the ingredients are canned!}

First, I spray the pot with PAM and then add olive oil. Then, add chicken {boneless/skinless thighs} and chopped onions to the bottom of the pot. Season with salt and pepper. Then, start opening cans and add in—corn, black beans {rinsed}, Rotel with green chilies, diced tomatoes, enchilada sauce, and salsa.

Set the instant pot on manual for 15 minutes. I usually let it release slowly but you can do a quick release if you’re in a hurry. Top with sour cream, avocado, olives, grated cheddar cheese, cilantro, and whatever else sounds delicious! You could even crumble some tortilla chips on top for a little crunch.

What’re your thoughts about soup in summer?