Chicken Enchilada Soup

Instant Pot Recipe incoming.

I officially LOVE my Instant Pot. I put FROZEN CHICKEN in and was eating in 40 minutes.


  • 4 c. water & bouillon (or chicken broth)
  • 1 c. salsa verde
  • 1/2 c. white rice
  • 1 10 oz can green enchilada sauce
  • 1 4 oz can green chiles
  • 1 1/2 chicken breasts, frozen
  • 1 15 oz can white beans, drained
  • 1 TBSP cumin
  • 1 1/2 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 4 oz cream cheese
  • 2 Tbsp lime juice


Put the chicken, water & bouillon (or broth), enchilada sauce, green chiles, salsa, seasonings, rice and beans in the Instant Pot. Combine with a spoon.

Cover the pot and secure the lid, set to high pressure for 10 minutes. Vent and let sit for another 10 minutes. Remove the lid and pull the chicken out to shred.

Replace the chicken and add the cream cheese and lime juice. Stir and combine til the cream cheese is melted. Salt and pepper as desired.

This was AMAZING. Eat with chips, with cheese, with sour cream… just make sure you eat it.

Note: Also great with sweet corn added before pressurizing.

Crock Pot: If made in a crock pot, extend the cooking time for the chicken to 5 hours. Test the chicken when you pull it for doneness. Add the rice and beans after the chicken is cooked and shredded.

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