Creamy Instant Pot White Chicken Enchilada Soup is served with shredded chicken, cream cheese, and Monterey Jack Cheeses.
This family favorite casserole recipe turned into a comforting soup – perfect for cooler weather and the fall season.
RELATED: Instant Pot Creamy Beef Tortellini
Ingredients in Instant Pot White Chicken Enchilada Soup
- Boneless skinless chicken breasts
- Green Bell Pepper
- Unsalted Butter
- Garlic cloves
- Chicken broth
- Supersweet corn
- Black pepper
- Canned Green chilies
- Cream cheese, softened
- Monterey Jack Cheese, shredded
How to Make Instant Pot White Chicken Enchilada Soup
Saute – Set the Instant Pot to Saute and add the butter, garlic, green pepper, and diced onion. Allow the ingredients to saute until fragrant and the onion is translucent.
TIP: A garlic press is quick to use to make minced garlic.
Deglaze – If necessary, deglaze the bottom of the liner to remove any stuck-on bits.
Add the chicken – Add the chicken into the inner liner and sprinkle the salt and pepper onto the chicken.
Add the chilies and chicken broth – Add in the canned chilies and the chicken broth.
Pressure Cook – Close the lid and pressure cook on High Pressure/Manual Cook for 12 minutes.
Natural release- Allow a 10-minute natural release before removing the lid.
Shred the chicken – Using two forks or a hand mixer, shred the chicken to desired thickness.
Saute – Stir in the frozen corn, softened cream cheese, and milk. Sprinkle in the shredded Monterey Jack cheese, turn off saute and stir until the cheese is melted.
Serve this Instant Pot White Chicken Enchilada Soup with extra cheese, sliced lime, cilantro, and tortilla chips.
RELATED: White Chicken Enchiladas
Why Are My Instant Pot Chicken Breasts Tough?
That’s a common question in the pressure cooker community for beginners and there are quite a few tips and tricks for successful tender chicken breasts in the Instant Pot.
Start with thawed chicken – You can certainly use frozen chicken breasts in the Instant Pot and when done correctly, you would never know that the chicken was thrown in frozen before being pressure cooked.
With that being said – start with thawed chicken breasts until you see consistent results with tender juicy chicken vs. tough rubbery chicken breasts.
Natural Release – this is the big rule in the Instant Pot (or other pressure cookers) world and for good reason, too! Natural release is your friend.
Sure, it may take a little more time to get dinner on the table but patience is key when allowing the meat to naturally release pressure from the Instant Pot. When a quick release is done the juices actually get pulled out of the chicken resulting in tough chicken.
Give the Chicken Space – give the chicken space in the Instant Pot and stack strategically. If you throw the chicken stacked high on top of each other, the chicken will not pressure cook evenly.
You want to allow as much space between the chicken as possible.
Check the seal – If the performance of your Instant Pot is not what it used to be – it’s a good chance it could be your seal. They get worn out over time and that usually results in an air leak that doesn’t allow the right amount of pressure to build up in the pot before cooking.
Or, it could simply mean that the seal isn’t seated properly in the lid.
Don’t Use Super Thick Chicken Breasts – Keep the size of the chicken consistent so that the chicken all cooks the same. Slice any large breasts lengthwise to keep all of the chicken about the same size cuts.
For instance, in this Instant Pot White Chicken Enchilada Soup, I cook my chicken for 12 minutes with a 10-minute natural release.
With thicker breasts, the chicken will come out more rubbery that desired.
- 1 pound chicken breast, boneless and skinless
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 green bell pepper, diced
- 1 onion, diced
- 1 cup chicken broth
- 10 ounces frozen supersweet corn
- 4.5 ounces canned green chilies
- 4 ounces cream cheese, softened
- 1 cup milk
- 2 cups Monterey Jack Cheese, shredded
- Set the Instant Pot to Saute and add the butter, garlic, green pepper, and diced onion.
- Saute until fragrant and the onion is translucent.
- Deglaze the bottom of the liner if necessary and add the chicken.
- Sprinkle the salt and pepper onto the chicken.
- Add in the canned green chilies and the chicken broth.
- Close the lid and pressure cook on High Pressure/Manual Cook for 12 minutes.
- Allow a 10-minute natural release before removing the lid.
- Using two forks or a hand mixer, shred the chicken.
- Stir in the frozen supersweet corn.
- Set the Instant Pot to saute and stir in the softened cream cheese and the milk.
Sprinkle in the shredded Monterey Jack cheese saving some for garnish. Press cancel and stir to allow the cheese to melt.
- Serve with extra cheese, sliced lime, cilantro, and tortilla chips.
Allow a 10 minute natural release to prevent tough rubbery chicken.
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Serving Size:1 serving
Amount Per Serving: Calories: 452Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 131mgSodium: 689mgCarbohydrates: 18gFiber: 2gSugar: 7gProtein: 38g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.