By Marci Buttars, contributing writer,

IT’S FINALLY SOUP season! In my home, I think of soup as the perfect vehicle for getting more vegetables into my family’s growing bodies.

But, if your kids (or husband) are like mine, then the sight of a bowl full of vegetables results in the immediate exclamation, “I am not eating that!”

I’ll tell you what to do: Hide the veggies, cover it with cheese and chips, and tell them later about all the vegetables they just enjoyed! This Instant Pot Creamy Chicken Enchilada Soup hides seven nutrient-rich veggies that get pureed into a smooth, creamy, rich-tasting soup. All your kids will see are juicy bites of chicken and white beans. Let them add their own toppings and watch them lick their bowls clean.

My favorite part about this recipe is that it makes a perfect freezer meal. Having the ability to pressure cook meals from rock hard frozen to a hot meal in a short amount of time is one of the best reasons to own a pressure cooker. This soup is a perfect example.

Pressure Cooker Creamy Enchilada Soup

PREP TIME: 20 minutes

COOK TIME: 20 minutes

YIELD: 8 Servings

METHOD: Pressure cooker


  • 4 cups low-sodium chicken broth
  • 3 medium-sized boneless, skinless chicken breasts
  • 1 (3.5 ounce) can chopped green chilies
  • 1 yellow onion, coarsely chopped
  • 3 large russet potatoes, peeled and quartered
  • 1 red bell pepper, cored, seeded, and coarsely chopped
  • 5 or 6 cups peeled, cubed butternut squash
  • 3 cloves garlic
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 1 (8 ounce) can tomato sauce
  • 2 Tablespoons taco seasoning (store bought or homemade)
  • 2 (15 ounce) cans cannellini beans, rinsed and drainedAdditional toppings: pico de gallo, sour cream, shredded cheese, fresh or canned corn, diced avocado, Cholula hot sauce, whole grain tortilla chips, etc.


1. Whisk together taco seasoning ingredients if using homemade version.

2. 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.

3. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.

4. When cooking is complete, use a natural release. ten-minute natural release can also be used and then release any remaining pressure.

5. Remove chicken and place on a cutting board, cover with foil. Using an immersion blender, blend soup until very smooth. This can also be done in batches with a standard blender. Be careful not to overfill. Place a towel over the lid and gently pulse before turning the speed up to blend. Chop or shred chicken and return it to the pot of soup.

6. Add cannellini beans and stir.

7. To serve, ladle soup into a bowl, immediately sprinkle with cheese and top with desired toppings.


  1. Put chicken (in a flat layer on the bottom), green chiles, onion, potatoes, pepper, squash, garlic, salt, cumin, tomato sauce, and 2 Tablespoons of taco seasoning in a freezer-safe, gallon size Ziploc bag or glass container that is the same size as your pressure cooker pot, seal the bag. Label the bag with the recipe, date, and contents. Freeze inside pressure cooker pot until solid then remove the bag from the pot and place back into the freezer until ready to use.
  2. When ready to cook, add chicken broth to the pressure cooker pot. Cut down the sides of the Ziploc bag to remove and place the frozen ingredients into the pot.
  3. Cook at high pressure for 30 minutes then proceed with the directions in step 4 above.