Instant Pot Chicken Enchilada Soup (Gluten-Free)

This Chicken Enchilada Soup is great for lunch, as a starter for a meal, or as a light main course. Serve it with a hearty salad for the perfect mid-week meal. Packed with flavor and healthy vegetables, this is a meal your whole family will love. Feel free to dial back the heat if you are serving littles or anyone who is sensitive to spicy foods.

📝 Ingredients

• Shredded cheddar cheese
• Sliced green or red onions
• Chopped cilantro
• Chopped tomatoes
• Diced avocado
• Sour cream
• Tortilla strips or crushed tortilla chips
• 3 cups (710ml) low sodium chicken broth
• 1 to 2 tsp chopped chipotle chiles in adobo sauce (to taste)
• 1 (14 oz; 414ml) can red enchilada sauce, Hatch brand has a gluten-free version
• 1 (14.5 oz; 411g) can diced tomatoes with juice
• 2 cups fresh or frozen corn kernels
• 1 (15 oz; 425g) can black beans, drained and rinsed
• 1 tsp cumin
• 1 to 2 tsp ancho chile powder, or to taste
• 1 tsp dried oregano
• 1/2 tsp kosher or fine sea salt
• 2 large (16 oz; 170g) chicken breasts
• 2 tsp cornstarch dissolved in 2 tbsp water for thickening, optional
• 3 to 4 large Russet potatoes, peeled, cubed, and boiled until tender

👨‍🍳 Instructions

1. 1In the inner pot of your Instant Pot,...: In the inner pot of your Instant Pot, combine the chicken broth, chipotle chiles, and enchilada sauce. Stir to combine. Stir in the tomatoes, corn, beans, cumin, ancho chile powder, oregano, and salt. Add the chicken, submerging it in the liquid. Secure the lid and set to sealing.
2. 2Cook on high pressure for 20 minutes. Do...: Cook on high pressure for 20 minutes. Do a 10 minute natural pressure release (NPR) then quick release (QR) the remaining pressure. Carefully open the lid away from you to avoid being burned by any remaining steam. Be sure that the internal temperature of the chicken is at least 165°F (74°C). Be sure your thermometer is not touching a bone!
3. 3Using tongs, remove the chicken from the pot,...: Using tongs, remove the chicken from the pot, discard skin and bones, and shred or cube the meat. If you want a thicker soup, stir the cornstarch slurry into the soup, turn on the Sauté cycle, bring to a boil, and stir until it thickens. Add the cooked potatoes, stirring to combine everything. Add the chopped chicken back into the soup to rewarm and adjust seasonings to taste.
4. 4Ladle into bowls and top with your choice...: Ladle into bowls and top with your choice of the suggested toppings. Serve immediately.