Instant Pot Creamy Chicken Enchilada Soup

I loved this soup! This is the first recipe I ever made in my Instant Pot.... that I bought almost 10 years ago. Lol! I've been scared of it. My husband has used it from time to time, but I didn't take the plunge until a friend gave me this recipe and super-simple instructions that made me feel more confident in making it. It was super helpful and I made this soup twice recently! It makes a LOT, so the 2nd time I made it, I reduced the broth down to 2 cups. It still made a lot and was a little thicker this way, which I also liked. Go ahead and use 4 cups if you want more soup. 

Instant Pot Creamy Chicken Enchilada Soup  

adapted from Six Sister's Stuff

3 boneless chicken breasts, skinless
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha sauce
1 onion, diced
1 red, yellow, or orange bell pepper, diced
15 ounce can black beans, rinsed and drained
15 ounce can corn, do not drain
19 ounces red enchilada sauce
4 cups chicken broth (use 2 cups for a thicker soup)
salt and pepper, to taste
½ cup heavy cream
½ cup sour cream
sharp cheddar cheese, shredded, for garnish

cilantro, for garnish

tortilla chips, for garnish

1.  Put everything in the pot except the heavy cream, sour cream, and garnishes. Put the lid on. Move the vent knob on top to “seal”. Press the “manual” button and reduce (the 30-minute time that will show on the front) to 20 minutes. 

2.  After 20 minutes is up on the Instant Pot, move the knob on top to “vent” and let all of the steam out. Shred chicken in the pot using 2 forks. Stir in heavy cream and sour cream.

3. Serve with the garnishes and enjoy. :) 

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