This Instant Pot Chicken Enchilada Soup w/ Quinoa is hearty, wholesome, and packed with flavor. It’s easy to prepare in an Instant Pot and also adapts well to the slow cooker.
I hope you enjoyed a wonderful holiday — after a big meal it’s nice to come back to something simple, nourishing, and satisfying. This Instant Pot Chicken Enchilada Soup with quinoa is a great way to use pantry staples and leftover chicken, or to make a comforting meal from scratch. The soup balances protein from the chicken and quinoa with fiber-rich black beans and a bright, slightly smoky tomato base. It has a gentle kick when made with mild enchilada sauce, or more heat if you prefer medium or hot varieties.
The recipe is intentionally straightforward: add the ingredients to the Instant Pot, lock the lid, set high pressure for 25 minutes, and allow a short natural release before shredding the chicken. With minimal hands-on time it’s perfect for busy evenings when you want something warm and filling without fuss.
Instant Pot Chicken Enchilada Soup w/ Quinoa
Ingredients
- 3 boneless skinless chicken breasts
- 3 cups chicken stock or broth
- 1 can (10 oz) red enchilada sauce (mild or medium, depending on your heat preference)
- 1 can (14 oz) fire roasted diced tomatoes
- 2 cans (14 oz each) black beans, rinsed and drained
- 1 cup frozen corn
- 1 can (4 oz) diced green chiles
- 1/2 cup uncooked quinoa
- 1 teaspoon garlic powder
- 1/4 cup chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Salt and pepper, to taste
Toppings
- Chopped fresh cilantro
- Diced avocado
- Tortilla chips or strips
- Shredded cheese
- Sour cream
Instructions
- Place the chicken breasts, chicken stock, enchilada sauce, fire roasted diced tomatoes, black beans, frozen corn, diced green chiles, quinoa, garlic powder, chopped onion, cumin, and oregano into the Instant Pot. Stir gently to combine. (Reserve salt and pepper to season after cooking.)
- Secure the lid and set the Instant Pot to Manual (High Pressure) for 25 minutes.
- When the cooking cycle finishes, allow a natural pressure release for 10–15 minutes, then perform a quick release to let out any remaining pressure.
- Open the lid and transfer the chicken to a plate. Shred the chicken with two forks, then return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste.
- Serve the soup hot with your choice of toppings such as cilantro, avocado, tortilla strips, shredded cheese, and a dollop of sour cream.
Notes
Slow cooker option: To adapt this for a slow cooker, add all ingredients (again, reserve salt and pepper until after cooking) and cook on high for 3–4 hours or on low for 5–6 hours, until the chicken is cooked through and shreds easily.
Tomato choice: Fire roasted diced tomatoes add a subtle smoky depth. Any brand of fire roasted tomatoes will work.
Enchilada sauce: Using mild enchilada sauce keeps the heat gentle; choose a medium or hot variety for more spice.
Storage and reheating: Store leftovers in an airtight container in the refrigerator for several days. Reheat gently on the stovetop or in the microwave until warmed through. The soup also freezes well for longer-term storage; thaw before reheating.
Make-ahead tips: Prepare the soup up to the point of shredding the chicken, cool, and refrigerate. When ready to serve, reheat, shred the chicken, and finish with fresh toppings.
Notes on Flavor and Variations
This soup is versatile. For a creamier texture, stir in a little cream, crema, or plain Greek yogurt at the end (add slowly and off heat to prevent curdling). To boost vegetables, add diced bell peppers or shredded carrots along with the onions. For a vegetarian version, replace chicken with extra beans, use vegetable broth, and add sautéed mushrooms or roasted squash for body and flavor.
Category: Soups/Chili
Recipe Source: Adapted slightly from A Saucy Kitchen
