This Instant Pot Chicken Enchilada Soup w/ Quinoa is hearty, healthy and incredibly delicious. It’s so simple to make and can be done in your instant pot or slow cooker.
I hope everyone had a fabulous Thanksgiving yesterday.
I don’t know about you, but I ate way too much and enjoyed every bit of it.
After stuffing my face with all the traditional Thanksgiving trimmings and then finishing it off with too many desserts, I’m thinking a bowl of this delicious, healthy Instant Pot Chicken Enchilada Soup w/ Quinoa sounds really good about know.
If you haven’t jumped on the Instant Pot bandwagon, you really should. I’m sure you can find killer Black Friday deals on them.
This soup really couldn’t be any simpler.
You throw everything right into your Instant Pot, secure the lid, set it on manual for 25 minutes and walk away. Total cook time with the time it takes for the pressure to build and then the natural release, ends up being about 40-45 minutes.
This soup is so good.
It’s got just a bit of kick. It’s hearty and filling and will hit the spot on those cold, wintry days.
You really should make this.
Instant Pot Chicken Enchilada Soup w/ Quinoa
Print Recipe
Pin RecipeIngredients
- 3 boneless skinless chicken breasts
- 3 cups chicken stock or broth
- 1 can (10 oz) red enchilada sauce
- 1 can (14 oz) fire roasted diced tomatoes
- 2 cans (14 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 1 can diced green chiles 4-ounce
- 1/2 cup uncooked quinoa
- 1 teaspoon garlic powder
- 1/4 cup chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Salt & Pepper to taste
Toppings:
- chopped fresh cilantro
- Diced avocado
- Tortilla chips or strips
- Shredded cheese
- Sour cream
Instructions
- Put all of the ingredients up to the oregano into your instant pot and stir to combine. (Salt & pepper go in after it’s cooked)
- Lock on the lid, and use the manual settings (high pressure) and set the time for 25 minutes.
- Let it do a natural release for 10-15 minutes then do a quick release to release the remaining pressure. Remove the lid and transfer the chicken to a plate to shred then return it to the pot. Stir to combine everything season with salt and pepper to taste. Serve with the toppings of your choice.
Notes
To make this in your slow cooker, cook on high for 3 to 4 hours or low for 5 to 6 hours or until the chicken is done and shreds easily.
I like use the Fire Roasted Salsa Style Diced Tomatoes from Walmart, it’s the Great Value brand, but you really could use any brand and flavor of fire roasted tomatoes.
I use mild enchilada sauce, but if you want more kick, use a medium.
Recipe Source: Adapted slightly from A Saucy Kitchen
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