close up of chicken soup in a bowl

How to Make the Best Ever Chicken Enchilada Soup in Your Instant Pot!

  • Author: Snug and Cozy Life
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 10 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Mexican


This Instant Pot Chicken Enchilada Soup is full of cheesy goodness! And, it’s so easy that even a beginner to pressure cooking can make this recipe.



  • 2 ½ pounds boneless, skinless chicken breasts
  • 28 ounces can green enchilada sauce
  • 24 ounces chicken broth
  • 1 cup whole milk
  • 2 cups Colby jack cheese
  • 4 ounces cream cheese, cubed and at room temperature
  • 4 ounces salsa verde


  1. First, place the chicken breasts and 1 cup of chicken broth into your Instant Pot.  Set the pressure to high and set to Manual Cook for 8 minutes.   (Remember, the Instant Pot will not begin cooking the chicken until it reaches full pressure.)
  2. After the pressure cooker is done cooking, allow it to naturally release for 10 minutes.   Once 10 minutes have passed, you can perform a quick release to remove the rest of the steam.
  3. Next, open the lid to your Instant Pot and, carefully remove the chicken breasts, place them in a medium-sized bowl or onto a large cutting board.   Shred the chicken and set aside.
  4. Next, turn on the saute medium feature.  Return the shredded chicken to the Instant Pot and add the remaining chicken broth, green enchilada sauce, and salsa.  Heat the mixture for about 5 minutes, until it’s warmed throughout.
  5. Finally, add the whole milk, Colby jack cheese, and cream cheese to the pressure cooker.  Stir the soup occasionally until the cheese is melted.
  6. Serve warm with desired toppings!

Keywords: Instant Pot Chicken Green Enchilada Soup