{"id":6500,"date":"2016-09-04T06:00:36","date_gmt":"2016-09-04T12:00:36","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=6500"},"modified":"2020-05-02T23:37:20","modified_gmt":"2020-05-03T05:37:20","slug":"pressure-cooker-creamy-enchilada-soup","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-creamy-enchilada-soup\/","title":{"rendered":"Pressure Cooker Creamy Enchilada Soup"},"content":{"rendered":"

Creamy enchilada soup\u00a0<\/em><\/strong>has all of the flavor of homemade enchiladas in an easy Instant Pot soup recipe! This easy pressure cooker creamy enchilada soup recipe is a comforting welcome to fall.<\/em><\/p>\n

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Hey everybody! \u00a0It’s Marci from the food side of TIDBITS.<\/a>\u00a0From the moment September shows up on my calendar, my food brain makes a switch to all things pumpkin, squash, and apple. \u00a0<\/span><\/p>\n

I\u2019m not one that mourns the passing of summer. \u00a0I always love the <\/span>idea<\/i><\/b> of summer, but then there is the HEAAAAT, and oh yeah, sunscreen makes me break out, and, oh I forgot about how much I loathe yard work and bugs and fair rides that make me nauseous… \u00a0It\u2019s kind of like the time I told my husband (then boyfriend) how much I loved the <\/span>idea<\/i><\/b> of camping.\u00a0<\/span><\/p>\n

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So to break into fall, I\u2019m showing you how to make one of my family’s favorite recipes that I\u2019ve adapted to the pressure cooker. \u00a0It\u2019s jam packed with all the best end of summer produce and the toppings (love my toppings!) are diverse and customizable.<\/p>\n

This recipe originally came from an AMAZING food blogger named Mel, over at melskitchencafe.com<\/a>. \u00a0Mel puts out some delicious food and this enchilada soup, that is so not the same ol\u2019 enchilada soup, is one of my favorite pressure cooker chicken recipes<\/strong><\/a> from her site.<\/p>\n

Making\u00a0Creamy Enchilada Soup in an Instant Pot<\/h2>\n
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this creamy chicken enchilada soup recipe!<\/div>\n

Quite honestly, you won\u2019t be saving much cooking time from the original recipe, but the fact that I could throw it all in, push a button and walk away (and also completely forget about it because I was getting a princess makeover from my daughter), makes this amazing recipe move to the top of the charts!<\/p>\n

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Since I love to side track, let’s talk about veggies and kids for a second. While I\u2019m not into hiding my kids veggies in their food, I\u2019m 100% into pretending I don\u2019t understand or hear the question, \u201cSo what exactly is in this\u201d until after they’ve tried their food and decided they like it. \u00a0Which is how this soup experience went down.<\/p>\n

Butternut squash, onions, chilies, red bell peppers, garlic, and potatoes get blended into the base until it\u2019s so perfectly silky and rich (with absolutely no cream!). \u00a0All my kids see are white beans and juicy chunks of chicken.<\/p>\n

Top it with cheese and crushed chips and they\u2019ll eat three bowls of it! \u00a0Of course, my bowl tops out at ten veggies after I add pico de gallo, avocado, corn, sour cream, cheese, hot sauce and crushed whole grain tortilla chips! \u00a0Heaven in a bowl right there!<\/p>\n

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And if you\u2019ve ever debated whether an immersion blender was worth owning, this recipe, that you will likely make again and again, will be the perfect time to take that plunge. \u00a0I\u2019ve had\u00a0this blender<\/a> for years and I love it so, so much. \u00a0You can totally blend the soup in batches in a blender (kind of a pain), but for real, an immersion blender is where it\u2019s at!<\/p>\n

And since enchilada soup wouldn’t be the same without an insane amount of toppings, lets take a moment to break it down a little. \u00a0Our base layer is veggie packed and contains my favorite white cannellini beans, and juicy chunks of chicken.<\/p>\n

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Then to make it magical, we first add cheese (so it can melt over top the hot soup), then juicy gems of barely cooked fresh corn,\u00a0fresh pico de gallo,\u00a0creamy cool avocado,\u00a0and finally a handful of crushed salty goodness (i.e. whole grain tortilla chips).\u00a0Then if you’re like my crew, you take it a bit too far by adding a huge dollop of sour cream and half a bottle of Cholula! \u00a0Yum!<\/p>\n

Enjoy this break into fall soup and get ready for cool nights, colorful mountains, and the smell of cinnamon everywhere you go!<\/p>\n