Creamy Enchilada Soup | Pressure Cooker Recipe

Welcome the coming of fall with this comforting, veggie packed, healthy and delicious Creamy Enchilada Soup, easily made in the pressure cooker.

- Chicken broth - Chicken breasts - Green chilies - Yellow onion - Potatoes - Red bell pepper



Whisk together taco seasoning ingredients if using homemade version.


Add chicken broth, chicken, green chilies, onion, potatoes, pepper, squash, garlic, salt, cumin, tomato sauce and 2 tablespoons of taco seasoning to the pressure cooker pot and gently stir.


Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.


When cooking is complete, use a natural release. 10 minute natural release can also be used and then release any remaining pressure.


Remove chicken and place on a cutting board, cover with foil. Using an immersion blender, blend soup until very smooth. This can also be done in batches with a blender. Be careful not to overfill the blender!


To serve, ladle soup into a bowl, immediately sprinkle with cheese and top with desired toppings.

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