Instant Pot Turkey Enchilada Soup

Leftover turkey is transformed in this rich, hearty soup, and it’s ready in a flash thanks to your Instant Pot. The spice and flavors you know and love in enchiladas meets the soup bowl for any easy, quick supper without a lot of time in the kitchen.

Meghan Yager, author of Cake 'n Knife

Meghan, a long-time Head Country fan and ambassador, is a self-confessed food addict. Meghan writes “Cake -n- Knife,” a food blog where the recipes are real, down-to-earth, and easily recreated at home. “In my kitchen, cooking jaw-dropping food isn’t about making it complicated,” Meghan says. She aims to help her readers discover new flavors and techniques—”but most importantly, you will create great food to share with your loved ones, just like I do with mine.”


2 tsp olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
3 cups low sodium chicken broth
1 15oz can enchilada sauce (mild, medium, or hot!)
1/4 cup Head Country Hot & Spicy BBQ Sauce
1/4 cup chopped cilantro, plus more for garnish
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
16 oz shredded or roughly chopped leftover turkey

Shredded cheddar cheese
Chopped green onion
Chopped cilantro
Diced or sliced avocado
Sour cream
Tortilla chips




20 mins


Add olive oil to Instant Pot insert and set to Sauté. Once the oil is hot, add onion and cook until softened, about 3 to 4 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds to 1 minute. Turn off Instant Pot.

Stir in chicken broth, enchilada sauce, and Head Country Hot & Spicy BBQ Sauce. Be sure to use a wooden spoon to scrape up any browned bits of onion that may have stuck to the bottom of the insert. Add cilantro, beans, tomatoes, corn, cumin, and oregano. Stir to combine. Cover and cook on High pressure for 10 minutes. Quick release pressure manually when done.

Keep on Warm setting and stir in turkey. The turkey should heat up after you stir it in, but if it’s still cold, let it sit on the Warm setting for up to 5 minutes until warmed through. Taste and season with salt and pepper to taste, if desired.
Serve in bowls with your favorite toppings!

Slow Cooker Instructions: Heat oil in a medium skillet over medium-high heat. Once hot, add onion and cook until softened, about 4 to 5 minutes, stirring occasionally. Stir in garlic and cook for about 30 seconds to 1 minute until fragrant. Add this mixture to the slow cooker insert with remaining ingredients, except for the turkey. Cook on High for 3 hours or Low for 6 hours. In the last 30 minutes of cooking on High heat (or last hour for Low heat), stir in turkey, cover, and continue cooking. Serve! Feeds 4.