Set Instant Pot to saute. When hot, add in oil. Then add in onions and garlic, and saute until tender, about 2 minutes.
Pour in the chicken broth, enchilada sauce, diced tomatoes, chipotle in adobo sauce, beans, corn, cumin, salt and pepper. Stir well.
Add in chicken breasts, making sure chicken is fully covered with sauce. Cover and cook on high pressure for 20 minutes. Release quick or natural.
Shred chicken with two forks, and stir in cilantro and lime juice. Taste and adjust seasonings as needed. Spoon into bowls. Garnish as desired and serve.
Notes
The entire recipe makes 6 servings
The serving size is about 1 ½ cups
Nutrition
Nutrition Facts
Instant Pot Chicken Enchilada Soup Recipe
Amount per Serving
Calories
231
% Daily Value*
Fat
3.4
g
5
%
Saturated Fat
0.3
g
2
%
Cholesterol
44
mg
15
%
Sodium
442
mg
19
%
Potassium
749
mg
21
%
Carbohydrates
29
g
10
%
Fiber
6.5
g
27
%
Sugar
5
g
6
%
Protein
22.9
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.