Instant Pot Enchilada Soup Recipe
Do you want to enjoy restaurant-quality enchilada soup in the comfort of your own home? Then this Instant Pot Enchilada Soup recipe is for you! This delicious soup comes together quickly and is full of flavor. It features the bold taste of enchiladas with the convenience of a pressure cooker. And with the time-saving tips included, you can enjoy this delightful soup even quicker!
Prep Time
Preparing this Instant Pot Enchilada Soup recipe is a breeze! All you need to do is gather the ingredients, chop the vegetables, and you’re ready to go. The entire prep process should take no more than 10 minutes. This is an ideal recipe for busy weeknights when you want a tasty dinner in a hurry.
Cook Time
Once all the ingredients are prepped, you’re ready to cook the soup. This Instant Pot Enchilada Soup recipe takes only 20 minutes to cook on the high pressure setting. And that includes the time it takes for the Instant Pot to come up to pressure. It’s a fast and easy way to enjoy your favorite soup without spending hours in the kitchen.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 jalapenos, diced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1/2 cup enchilada sauce
- 1/2 cup sour cream
- 1/2 cup shredded cheese
- Optional toppings: diced avocado, fresh cilantro, diced jalapenos, and lime wedges
Instructions
1. Select the “Sauté” setting on the Instant Pot and add the olive oil. Once the oil is hot, add the diced onion and sauté for about 3 minutes. Add the garlic and jalapenos and continue to sauté for an additional 2 minutes.
2. Add the cumin, oregano, chili powder, paprika, and salt and pepper, and stir to combine. Add the broth, tomatoes, black beans, and corn, and stir to combine. Close the lid and set the pressure release valve to “Sealing”.
3. Select the “Manual” setting and adjust the time to 5 minutes. When the cooking time is complete, manually release the pressure by turning the pressure release valve to “Venting”.
4. Open the lid and stir in the enchilada sauce and sour cream. Taste and adjust seasoning if desired. Ladle the soup into individual bowls and top with shredded cheese, diced avocado, fresh cilantro, diced jalapenos, and lime wedges, if desired.
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Spatula
- Ladle
Notes
This recipe can easily be doubled or tripled to feed a crowd. If you do double or triple the recipe, the cook time will remain the same. You can also add other vegetables to the soup, such as bell peppers, zucchini, or squash.
Nutrition: Per Serving
- Calories: 206
- Fat: 8.6g
- Carbohydrates: 25.2g
- Protein: 8.2g
- Fiber: 4.9g
- Sugar: 4.3g
- Cholesterol: 13mg
- Sodium: 575mg
Recipe Tips
This Instant Pot Enchilada Soup recipe is incredibly versatile. You can easily customize it to your tastes. For added protein, try adding cooked chicken, ground beef, or pork. For extra spice, add more jalapenos or a pinch of cayenne pepper. And for more creaminess, add an extra dollop of sour cream to the soup. Whatever your preference, this soup is sure to satisfy your taste buds!
This Instant Pot Enchilada Soup recipe is a delicious and easy way to enjoy the flavors of enchiladas. With the pressure cooker, you can have a restaurant-quality soup in no time. And with the tips and tricks included, you can customize it to your tastes. So what are you waiting for? Get cooking and enjoy this soup tonight!
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