Instant Pot White Chicken Enchilada Soup

Scribbled Underline

This Creamy Instant Pot White Chicken Enchilada Soup is served with shredded chicken, cream cheese, and Monterey Jack Cheeses.

Scribbled Underline
Scribbled Underline
Scribbled Underline
Scribbled Underline

It's a family favorite casserole recipe turned into a comforting soup - perfect for cooler weather and the fall season.

Scribbled Underline
Scribbled Underline
Scribbled Underline
Scribbled Underline

Ingredients

Chicken breasts Green Bell Pepper Unsalted Butter Garlic cloves Onion Chicken broth

Set the Instant Pot to Saute and add the butter, garlic, green pepper, and diced onion. Saute until fragrant and the onion is translucent.

Directions

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.

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