Creamy Enchilada Soup | Pressure Cooker Recipe

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


– Chicken broth – Onion – Potatoes – Chili powder – Salt – Black pepper – Cubed butternut squash


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.


Remove chicken and place on a cutting board, cover with foil. Using an immersion blender, blend soup until very smooth.

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