Easy Instant Pot Enchilada Soup

Packed with rich and bold Mexican flavors, this customizable soup is sure to satisfy your cravings for something hearty and filling. With a smoky tomato broth, tender beans, and sweet corn, every spoonful of this low-carb, high-protein soup is bursting with flavor.

Prep Time10

Cook Time10

Total Time30

Course: Soup

Cuisine: Mexican

Keyword: enchilada, instant pot, pressure cooker, soup

Servings:

Calories: 355kcal

Ingredients

1 (15.25 oz) can black beans rinsed and drained
1 (15.5 oz) can kidney beans, dark read rinsed and drained
1 (15 oz) can whole kernel corn drained
1 (10 oz) can Rotel diced tomatoes & green chilies
1 (4 oz) can diced green chilies
1 med white onion diced
2 cloves garlic minced
1 (10 oz) can enchilada sauce
2 cups chicken stock
1 tsp ground cumin
1 tsp salt (optional)

Instructions

Combine black beans, kidney beans, corn, tomatoes, green chilies, onion, garlic, enchilada sauce, chicken stock, cumin, and salt in a multi-functional pressure cooker. Close and lock the lid, then select Stew mode and cook on high pressure as per the manufacturer's instructions. Set the timer for 10 minutes.
To release pressure, use the natural-release method for 10-15 minutes.

Notes

Suggested Toppings:

tortilla strips
avocado
sour cream
cilantro
cheese

*The Nutritional Facts that have been calculated on this recipe are only

Nutrition