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Instant Pot Green Chile Chicken Enchilada Soup

This Instant Pot soup comes together in no time and is packed with shredded chicken, beans, corn, rice, green chiles, and more!
Prep Time10 mins
Cook Time32 mins
Total Time42 mins
Servings: 8
Author: The Cookin' Chicks


  • 1 lb chicken breast (I used frozen, thawed works too)
  • 4 cups chicken broth
  • 10 oz. green chile enchilada sauce
  • 4 oz green chiles, diced
  • 1 cup salsa verde
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 cup long grain rice, uncooked
  • 15 oz grerat northern beans, drained/rinsed
  • 2 cups sweet corn, frozen
  • 4 oz cream cheese
  • 2 tbsp lime juice
  • sour cream, avocado, jalapenos


  • Add the chicken, broth, enchilada sauce, chilies, salsa, cumin, chili powder, onion powder, garlic powder, rice, and beans to the Instant Pot and stir.
  • Cover and secure the lid, making sure the top valve is to the "sealing" position.
  • Set the timer to manual, high pressure, for 22 minutes. 
  • Once timer is up, allow a natural pressure release for 10 minutes (meaning don't touch it for 10 more minutes).
  • Allow a quick pressure release to remove any remaining pressure.
  • Uncover lid and shred chicken using two forks.
  • Stir in the corn, cream cheese, and lime juice.
  • Once cream cheese has melted into the soup, serve into bowls with sour cream, avocado, and jalapenos on top!


Recipe adapted from 365 Days of Crockpot
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!