Instant Pot Enchilada Soup
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!
Servings 6 servings
Calories 264kcal
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
Serving: 1serving | Calories: 264kcal | Carbohydrates: 11g | Protein: 36g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 94mg | Sodium: 800mg | Potassium: 870mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1325IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 5mg