Instant Pot Enchilada Soup is a simple, dump-and-go dinner recipe. This quick recipe takes just a few minutes of prep, and it makes such a flavorful soup!
Instant Pot Enchilada Soup is a simple, dump-and-go dinner recipe. This quick recipe only takes about 5 minutes of prep to make.
This soup is made with pantry staple ingredients, but it’s packed with flavor. It’s a perfect dinner for busy weeknights!
How to make Instant Pot enchilada soup
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Add the stew meat to the inner pot.
Step 2: Sprinkle the chili powder, cumin, paprika, onion powder, garlic powder, brown sugar, dried oregano, cocoa powder, salt, and pepper over the meat.
Step 3: Pour the beef broth and lime juice around the stew meat.
Step 4: Add the tomatoes and tomato sauce over the meat. Do not stir.
Step 5: Close and lock the lid. Be sure that the pressure release valve is set to venting.
Step 6: Press manual high pressure and adjust the cooking time to 25 minutes.
Step 7: When the cooking time has finished, carefully turn the pressure release valve to venting.
Step 8: Unlock and remove the lid. Give the soup a good stir.
Step 9: Serve with your favorite toppings.
Serving suggestions
I serve this soup topped with guacamole, pico de gallo, and shredded cheese. Since it’s a thicker soup, we like to eat it with fresh flour tortillas.
Tips
- Spices: Feel free to adjust the spices according to your liking.
- Beef broth: I like to use reduced-sodium beef broth in this soup.
- Doubling: I’ve doubled this recipe in my 6 quart Instant Pot. It takes longer for the pot to come to pressure, but the cooking time is the same.
Storage
Store any leftover soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored in the fridge.
Instant Pot Enchilada Soup
Equipment
Ingredients
- 2 pounds beef stew meat
- 1 tablespoon ancho chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- ½ teaspoon dried oregano
- ½ teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3/4 cup beef broth
- 3 tablespoons fresh lime juice
- 14.5 ounce can fire roasted tomatoes
- 15 ounce can tomato sauce
- Shredded cheese, fresh cilantro, guacamole
Instructions
- Add the stew meat to the inner pot.
- Sprinkle the chili powder, cumin, paprika, onion powder, garlic powder, brown sugar, dried oregano, cocoa powder, salt, and pepper over the meat.
- Pour the beef broth and lime juice around the stew meat.
- Add the tomatoes and tomato sauce over the meat. Do not stir.
- Close and lock the lid. Be sure that the pressure release valve is set to venting.
- Press manual high pressure and adjust the cooking time to 25 minutes.
- When the cooking time has finished, carefully turn the pressure release valve to venting.
- Unlock and remove the lid. Give the soup a good stir.
- Serve with your favorite toppings.
Notes
- Beef broth: I like to use reduced-sodium beef broth in this soup.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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I think there is a mistake in Step 5: I reads to set the pressure release valve to vent; the same repeats later after pressure cooking is finished. The directions should be to seal the ven in Stap 5. I plan to make this and will adjust the directions to this as I’m sure this was just a mistake and not meant to be real.