Preheat the cooker by selecting Saute. When hot, add oil, chopped onion, peppers, celery and garlic. Saute 2-3 minutes, until veggies soften a bit.
Add salt, chili powder and stir. Saute for one minute. Add tomato, enchilada sauce, beans and corn and stir.
Next, add water. Give it a good stir.
Add the chicken breast and push them under the liquid. If using cooked chicken, wait for later. Cancel saute and close the lid. Pressure cook for 8 minutes at high pressure, sealing mode. If chicken breast are thicker than 1-inch, adjust cook time to 10 minutes.
Finish & Serve
Wait 5 minutes for natural pressure release, then follow the quick release instructions of your cooker. Open the lid when the pin drops. Remove chicken breast and cool for 5 minutes.
Turn on Saute. Stir in ground tortilla chips and sour cream.
When the soup is bubbling again, stir in shredded cheese and keep stirring till it melts (about 30 seconds). Check for seasoning and adjust.
Using two forks, shred the chicken or cut into bite size pieces. Add it back to the soup.
Serve warm with your favorite toppings, including lime, cilantro, tortilla strips, avocado cubes, sour cream, more cheese and jalapeno.
Celery is optional but recommended. This provides more flavor, greens, nutrition and veggies, and really enhances the soup's body. Try not to skip it!
Use store-bought or homemade enchilada sauce. Purchase one 14-16 oz jar of your favorite mild, medium or hot enchilada sauce. Alternatively, homemade sauce is a great option.
Use any variety of canned beans. My family prefers black beans, but pinto and kidney work just as well. Purchase one 15-oz can, then rinse and drain before using. If you like to cook them from scratch, here's an easy recipe for dried black beans.
Use water or low-sodium chicken broth. I prefer the clean flavor of water as it helps to control the salt. If you'd prefer to use chicken broth, make sure it is low-sodium and decrease the salt to ½ teaspoon. Adjust to taste after pressure cooking.
Purchase boneless, skinless chicken breasts or add in cooked chicken at the end. I add 1 pound boneless skinless chicken breast, which I shred after pressure cooking. Boneless, skinless chicken thighs are another great option. Alternatively, use 2 cups cooked (rotisserie/grilled/poached) chicken, shredded or cubed into bite-size pieces.
Thicken the soup to velvety goodness with tortilla chips. I grind tortilla chips in the food processor to get a fine texture. Alternatively, use ¼ cup masa harina (the same flour used to make corn tortillas) dissolved in 2-3 tablespoons of water. Add that while stirring and simmer the soup for a few minutes to cook off the raw taste.
Purchase block cheese and grate at home. For best flavors, shred a whole block of any Mexican-style cheese (mild or sharp Cheddar, Monterey Jack, Pepper Jack or Mexican blend). If short on time, use pre-shredded cheese.
Create a fiesta toppings bar! Personalize the toppings based on what you like. Our favorites include lime wedges, cilantro, tortilla strips, avocado, sour cream, extra cheese and jalapeno.
Store in the fridge or freeze for meal prep. Leftovers will keep in an airtight container for up to 5 days. Store in the freezer for up to 1 month and thaw overnight in the fridge.
If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.Note: The nutrition facts below are my estimates and do not include toppings. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.