Go Back
A white ceramic bowl filled with beef enchilada soup recipe topped with green onions and fresh avocado.

Instant Pot Homemade Beef Enchilada Soup Recipe

5 from 1 vote
Turn your favorite Mexican Dish into a cozy soup. This soup recipe can be modified with chicken, venison, or additional vegetables. Perfect with sliced avocados, a spoon of queso cheese, tortilla strips, and diced jalapeños for spice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican, southwestern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1/2 onion chopped
  • 1 can black beans rinsed and drained
  • 1 can fire-roasted corn drained
  • 15 oz red enchilada sauce
  • 1 bell pepper chopped
  • 2-3 garlic cloves peeled and minced
  • 1 packet taco seasoning (or 2 tablespoons of homemade taco seasoning)
  • 1 28 oz can diced tomatoes (I prefer fire-roasted)
  • 1/4 cup broth (bone, beef or chicken)

Equipment

  • Instant Pot (pressure cooker)

Method
 

  1. First, gather all ingredients. Wash and chop produce.
  2. Next, press the SAUTE button on the Instant Pot. Heat the olive oil in the insert pot. Once the Instant Pot reads "HOT," brown the pound of ground beef, using a wooden spoon to break up the meat into smaller pieces. Drain excess grease.
  3. Then, deglaze the pot with a 1/4 cup broth, scrap the bottom of the pot, and remove any stuck pieces. Press the CANCEL button on the Instant Pot. (Please properly deglaze the pot to prevent burning.)
  4. Next, add the rest of the ingredients to the pot and place the lid on the Instant Pot and lock it into place. Make sure that the valve on the top is pushed to "seal." Turn the pressure cooker function on HIGH and set the manual timer for 20 minutes. It will take the Instant Pot approximately 15 minutes to pressurize.
  5. Allow the Instant Pot to naturally release for 10-15 minutes. Then, following your Instant Pot manual, Quick Release the remaining pressure from the pot. I do not allow my kids to assist with this function. The steam is too hot, and the risk too great.
  6. Lastly, serve hot with tortilla strips (or chips). Optional toppings: Sliced avocado, diced jalapeños, queso, or sour cream. ENJOY! Store in the refrigerator in an airtight container for up to 4 days.

Notes

  • Storage: Store in an airtight jar in the refrigerator for up to 4 days. This recipe freezes well and keeps for up to 3 months. 
  • Heat: Add heat as desired. This recipe was created with the entire family in mind (I have toddlers).