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.Print
Instant Pot Chicken Enchilada Soup w/ Quinoa
- 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
- chopped fresh cilantro
- Diced avocado
- Tortilla chips or strips
- Shredded cheese
- Sour cream
- 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.
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.
- Category: Soups/Chili
Recipe Source: Adapted slightly from A Saucy Kitchen
Last night it was getting somewhat late, and it was clear that no one was planning on doing anything about dinner other than wait for it to magically appear before them. I was out of ideas for what to prepare for dinner, and frustrated that no one else was taking the lead – after all, we’re home most of the time now, and are all capable of choosing, if not preparing a meal. I grabbed my computer, and this tab was open. Earlier in the week I had been looking for recipes to try, and liked the looks of this one. I decided to give it a go since it looked pretty simple and didn’t require babysitting. I finally recruited some help from my oldest son and his friend (which consisted mostly of opening cans, draining beans, and preparing cilantro, since it is such an easy recipe), and we ended up with a yummy and hearty meal. I had used more chicken than the recipe called for, so after shredding the chicken, the soup was very thick. I decided I wanted a bit more liquid in it. I added a little green enchilada sauce, since I had some on hand (and prefer it over red), and it turned out great. Thanks for another delicious recipe! I am so happy that we had leftovers and will be able to enjoy them over the next couple of days.
I am so happy you loved this! Thanks for letting me know. Thanks for the visit tonight, so sweet of you to stop by. I love the idea you told me of putting this over baked potatoes. YUM! Take care and stay safe!