EASY to make soup in the Instant Pot. Lots of flavors to savor.
So, Carolyn here – I’m still alive and well – I made this soup yesterday and it was so good I knew I needed to post it. I was supposed to have a group of friends over to my house to watch the academy awards last night, but a few days ago my Tivo went kaput – everything about my entertainment system goes through the Tivo. Tivo is sending me a new one, free, but it won’t arrive for about another week. Therefore I have no TV to watch in my family room. So we had our academy awards potluck dinner at someone else’s home. And I made soup.
Because I had a whole chicken in the freezer, I chose to use it instead of the chicken thighs noted in the recipe – I used the same timing – so you can do that too, if you choose.
Into the Instant Pot went the chicken, some diced tomatoes (canned), a can of chopped green chiles, an onion chopped up, a shallot minced, a package of chili seasoning (or taco seasoning), a bit of extra ground cumin, canned enchilada sauce and chicken broth. I set the Instant Pot on “soup” for 20 minutes. I let it slow release for 15 minutes, then fast release. The chicken was removed to cool, then I shredded up all the meat from the chicken.
Meanwhile, I used the immersion blender on the broth part, added in the sour cream and crème fraiche, added back in the shredded chicken and let it reheat briefly. Don’t let it boil or the soup part will separate. Then I cut up the garnishes and let everyone help themselves. If you want tortilla chips, smash a few to garnish the soup (I didn’t because I didn’t think it needed it, plus I can’t have tortillas on my diet).
And how am, you want to know? I’m good. Very busy. Have a done any painting yet? Only a little. PEO has been taking up a bunch of my time lately. I’m taking a trip to San Francisco with 3 girlfriends next month which will be great fun. My grandson has been accepted at Clemson in the Fall, although he hasn’t officially told them yet (he’s interested in bio-science) – Clemson is where his sister goes to school (she’s a junior there), although she’s in Argentina studying this semester and is really struggling with the dialect. She got accepted to do a medical internship at a fertility clinic in the city where she is living. And she starts her semester classes later this week, all in Spanish (or, this Argentinian dialect, I should say). Sabrina is planning to take the MCAT in the fall to be accepted to med school. She’s the one who started out wanting to be a vet, but I think she’s certain now she wants to be an MD or a PhD research doctor. My other granddaughter is finishing her senior year at Sacramento State and hopes to go on to get a Master’s in Nursing. By the way, I’m still keeping up the “Currently Reading” section of my blog (left sidebar of the main page) in case you’re interested. Last summer I couldn’t WAIT for winter to arrive. Be careful what you wish for, right? It’s been SO darned cold here in Southern California. Coldest on record almost. But it’s been going on for weeks now. I had to dig to find more coats and wraps because it’s so cold even in the daytime.
What’s GOOD: how easy it was. I could have made it a day ahead, but as it was, I made it just before I toted it to my friend’s home. The flavor of the soup part is really, really good. Lots of Mexican flavor too. It was filling (and fairly low calorie too) and everyone thought it was really good.
What’s NOT: only the shredding of the chicken meat, and that took about 15 minutes, tops. I’m glad I still have some, because I’ll be having it for my lunch today.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
Instant Pot Chicken Enchilada Soup (also LF and GF)
Recipe By: adapted a lot from All Day I Dream About Food (blog) 2019
Serving Size: 8
2 pounds boneless skinless chicken thighs — or you may use chicken breast meat
3 cups canned tomatoes — canned
1 whole yellow onion — chopped
1 medium shallot — peeled, minced
1 package taco seasoning mix — or chili seasoning
1 teaspoon ground cumin
3 ounces chopped green chiles — canned
10 ounces red enchilada sauce — Frontera brand if you can find it
salt to taste, if needed
3 cups chicken broth, low sodium
2/3 cup sour cream
2/3 cup creme fraiche
grated cheese, chopped cilantro and chopped avocado for garnish
NOTES: I used a whole chicken (smaller sized one) but used the same 20-minute timing and it was cooked through just fine.
1. Place the chicken, tomatoes, onion, shallot, enchilada sauce, chiles, and seasonings in the bottom of an Instant Pot . Pour the broth overtop.
2. For the Instant Pot, seal the lid and make sure the vent is on seal. Set to the Soup Function for 20 minutes. Let the pressure release naturally for 15 minutes.
3. If you want to use a slow cooker, place the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours.
4. When cooking is complete, remove the chicken to a plate, cool and shred the chicken meat. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream and creme fraiche, then whisk this combo back into the pot. Use an immersion blender to smooth out the soup. Add chicken to the pot.
5. Adjust seasonings to taste. Serve hot with grated cheese, chopped cilantro and chopped avocados.
Per Serving: 308 Calories; 18g Fat (53.3% calories from fat); 24g Protein; 12g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 1110mg Sodium.

hddonna
said on February 26th, 2019:
Lovely to hear from you, Carolyn, though I’ve enjoyed Sara’s posts as well. What is PEO? Good to hear what’s going on in your life. You must be very proud of those grandchildren! We just got a new granddaughter a couple weeks ago. Her name is Anna Jean Beata, after her mother, one grandmother, one great grandmother, two great great grandmothers, and one great great great grandmother! (Jean was my mother’s name and is my daughter’s and my middle name. The other names come from both sides of the family. One means “grace,” one means “blessing,” and one means “blessed by God,” according to my daughter, and together she considers them to mean “abundant blessing,” as she was blessed by a daughter after four wonderful boys.
The soup looks good. I have an electric pressure cooker, not an instant pot. Do you know what’s special about the “soup” function? I guess I would use the high pressure setting. Sounds like you put in the chicken whole, not cut up, right?
I did get hold of a copy of “Where the Crawdads Sing” from my library. It was riveting–hard to put down. Thanks for a great read!
I’ll email you about P.E.O. I think you might be a great P.E.O. Yes, I left the chicken whole because I was in a hurry. And yes, I suppose high pressure for 20 minutes would be fine in a regular pressure cooker too. There isn’t any difference,I don’t think. You could cut up the chicken too – mine was cooked perfectly – – – although it maybe could have used another 2-3 minutes. Some of the meat next to the bone was still pretty “stuck.” But it was cooked, and when I heated it up at the last, it did “cook” for a few minutes, so the meat was still very tender and juicy. So glad you enjoyed Crawdads. One of my book review groups is meeting this morning to talk about it. So I hear, all 7 of our members just LOVED it. And yes, indeed, I’m proud of my grandchildren. For sure, Donna! Thanks for commenting, friend. . . Carolyn T
hddonna
said on March 24th, 2019:
I made this last week when my friend came to dinner. Had to tone down the heat for my husband’s sake–even mild enchilada sauce is a bit too spicy for him, so I substituted tomato sauce for the enchilada sauce. I did use the canned green chiles, though. I didn’t have crème fraiche so just used sour cream. It was really good, and it made enough for three meals for the three of us. I like that it is lower in carbs than other similar soups I’ve made, though I did garnish with a few tortilla chips. I didn’t allow quite enough time, though. It took forever for the pressure cooker to come up to pressure–I think it must have been because of the volume of liquid. I haven’t done soup in it before. Lunch was late that day, but it was worth waiting for, and now I’ll know to start a earlier next time.
Well, if your family liked it, that’s all that matters. The enchilada sauce is kind of what makes it for me, but then I’m missing out on Mexican food on this diet. I have a new recipe posting tomorrow. . . carolyn t
hddonna
said on March 25th, 2019:
I’d prefer the enchilada sauce, too–if I were making it for just my son and me, I’d use that. It still did have a Mexican flavor, though–I didn’t have taco seasoning but used chile powder and triple the cumin, so it wasn’t entirely bland.