This coconut burfi is a delicious Indian dessert made with fresh or desiccated coconut, milk, sweetened condensed milk, and flavored with cardamom. It is coconutty, soft, moist, creamy, and really easy to make!
I’ve shared two methods in this post to make coconut barfi, one with condensed milk and the other without condensed milk!
The Indian festive season is right around the corner starting off with the beautiful festival that celebrates the special bond between brothers and sisters, Rakshabandhan!
I’d like to share a really simple Indian sweet to celebrate Raksha Bandhan! This coconut burfi recipe is an easy and delicious treat that comes together pretty quickly.
Not only Raksha Bandhan but it can be made and shared with friends and family for other festivals like Holi, Janmashthami, Ganesh Chaturthi, Diwali, Navratri, etc.
If you are anything like me then why wait for a festive or special occasion? Just make some if you are craving a coconut-based dessert!
- What is coconut burfi?
- Why you will love this recipe?
- Ingredients needed
- How to make coconut burfi recipe – Step-by-step process
- Storage instructions
- Recipe tips to make the best nariyal burfi
- Variations
- Frequently asked questions (FAQs)
- You may also enjoy these delicious Indian festive sweets
- Coconut Burfi | Nariyal Barfi
What is coconut burfi?
It is an Indian version of fudge, traditionally made with freshly grated coconut, water or milk, and sugar. It is usually flavored with green cardamom.
Coconut is known as nariyal in Hindi language, thengai in Tamil language, khobra in Marathi, and tenginakayi in Kannada. Hence it is also known by other names like nariyal barfi in North India, khobra barfi or naralachi vadi in Maharashtra, kopra pak in Gujarat, thengai burfi, or tenginakayi burfi in South India.
There are many ways of making this nariyal barfi;
- With water and sugar (using the one thread consistency of sugar syrup method), which is the more traditional approach in South India
- With jaggery
- With mawa
- Fresh or desiccated coconut with condensed milk
- With milk and sugar
The results vary with each of the above methods and I hope to share them all gradually. But today I’m sharing the last two methods.
Love coconut? Then you may also enjoy these eggless coconut cookies and 2-ingredient coconut macaroons !
Why you will love this recipe?
This coconut barfi;
☑ Is an easy, foolproof, and fuss-free burfi recipe that is perfect for beginners
☑ Looks pretty with the white and pink layers
☑ Yields consistent results every single time
☑ Is made with a few basic ingredients
☑ Does not need any mawa nor do you have to worry about sugar syrup consistency
☑ Is apt for the festive season and perfect for sharing
Ingredients needed
I’m sharing two methods to make this burfi. Let’s have a look at the ingredients;
Common ingredients used in both methods
Ghee: Just a little bit of ghee is added to roast the coconut. It brings out the nutty flavor, but you can skip it if you wish to.
Coconut: I’ve used desiccated coconut for this recipe.
Milk: Use whole/full-fat milk for best results. Milk helps add moisture so that the resultant burfi is not dry and crumbly.
Other ingredients: A fat pinch of cardamom powder is used to flavor the burfi. I’ve also used silver vark , slivered pistachios and dried rose petals to garnish the burfi!
For method 1 with condensed milk
Condensed milk: Besides the common ingredients mentioned above, you will need condensed milk to add sweetness and richness to this coconut barfi.
Rose essence and pink food color: Since I’ve made two layers using this method, I’ve used some rose essence to flavor the pink-colored layer.
For method 2 without condensed milk
Sugar: I’ve used regular granulated sugar. The quantity of sugar can be adjusted to suit your desired sweetness.
Cream: I’ve used 30 % cream. Heavy cream with 35% fat content would also work well. You can also use fresh malai (the layer of cream that forms on the surface when you boil full-fat milk).
Milk powder: This adds a little richness to the coconut burfi.
How to make coconut burfi recipe – Step-by-step process
Grease a tray with oil or ghee and line with parchment paper leaving an overhang.
Method 1: With condensed milk
Heat 1/2 tablespoon ghee in a heavy-bottomed kadai on low heat. ( Photo 1 )
Add 175 grams (2 cups) of desiccated coconut. ( Photo 2 )
Roast over low heat for 2-3 minutes or until it gives out a nutty aroma. ( Photos 3 and 4 )
Add 1 cup of milk and cook, stirring continuously until the milk is absorbed by the coconut. ( Photos 5 and 6 )
Add 3/4 cup of condensed milk. ( Photo 7 )
Mix well and check for sweetness. If you prefer a sweeter burfi add 1/4 cup more of condensed milk.
Mix and cook, stirring continuously until the mixture comes together, forms a dough-like consistency, and starts leaving the sides of the kadai. ( Photos 8 to 10 )
Add 1/2 teaspoon cardamom powder, and give it a good mix. ( Photos 11 and 12 )
Switch off the heat, divide the mixture into two halves and transfer one half of the mixture to the prepared tray. ( Photos 13 and 14 )
Press it down with the help of a spatula and pack it firmly. ( Photos 15 and 16 )
To the remaining coconut mixture, add 1/4 teaspoon rose essence and 2 to 3 drops of pink food color. ( Photos 17 and 18 )
Mix well and transfer the pink layer over the white layer. ( Photos 19 and 20 )
Spread it evenly and press it down with the help of a spatula to pack it firmly. ( Photos 21 and 22 )
Decorate with siver vark and sprinkle slivered pistachios and edible dried rose petals. Press it gently using a spatula. ( Photos 23 and 24 )
Set the coconut barfi at room temperature for 3 to 4 hours or in the fridge for 1 hour.
Cut the set coconut burfi into desired-sized pieces. ( Photos 25 and 26 )
Method 2: Without condensed milk
Heat 1/2 tablespoon ghee in a heavy-bottomed kadai on low heat. ( Photo 27 )
Add 175 grams (2 cups) of desiccated coconut. ( Photo 2 8)
Roast over low heat for 2-3 minutes or until it gives out a nutty aroma. ( Photos 29 and 30 )
Add 250 ml (1 cup) milk and 60 grams (1/4 cup) cream. ( Photos 31 and 32 )
Cook, stirring continuously until the milk is absorbed by the coconut. ( Photos 33 and 34 )
Add 160 grams (2/3 cup) of sugar. ( Photo 35 )
Mix well, the sugar will melt and release moisture. Cook, stirring continuously until the most of the moisture evaporates. ( Photo 36 )
Add 1/2 cup milk powder, mix and cook until the mixture comes together, forms a dough-like consistency, and starts leaving the sides of the kadai. ( Photos 37 and 38 )
Add 1/2 teaspoon cardamom powder, and give it a good mix. ( Photos 39 and 40 )
To check if the mixture is done, take a small portion of the mixture and check if you can form a ball. If you can, then it’s ready. If not, cook for a few more minutes. ( Photo 41 )
Switch off the heat, and transfer the mixture to the prepared tray. ( Photo 42 )
Press it down with the help of a spatula. Make sure you pack it firmly. ( Photo 43 )
Sprinkle slivered pistachios and edible dried rose petals. Press it gently using a spatula. ( Photo 44 )
Set the coconut barfi for 3 to 4 hours or overnight in the fridge.
Cut the set coconut burfi into desired-sized pieces. ( Photos 45 and 46 )
Note: For a detailed video tutorial of this method, you can check out my coconut ladoo post. I’ve used the same recipe to make coconut barfi. The only difference is that I’ve increased the quantity of milk powder for the burfi.
Storage instructions
Fridge: Since dairy is used in this recipe, it is best to store the burfi in the fridge in an airtight container to extend its shelf life. It will last for about 10 days.
Coconut burfi served straight from the fridge will be firm due to the fat content, but it is still soft and melt-in-the-mouth. It will not turn as hard as the one made with just sugar syrup.
You may enjoy it straight from the fridge or remove the required number of pieces on a plate and let it sit for about 10 minutes at room temperature before serving.
Freeze: You may also freeze the burfi for up to 3 months. To do that, place the burfi squares on a baking tray lined with parchment paper and freeze until hard, about 2 hours. Then transfer it to a freezer-safe container or freezer-safe bag, label it with contents and date.
Thaw: Defrost frozen coconut burfi overnight in the fridge. Avoid refreezing it again! It is best to freeze it in portion sizes if you have a lot of leftovers.
Recipe tips to make the best nariyal burfi
Sweetness: I used 1 cup of condensed milk for 2 cups of desiccated coconut and it was good for us. You can decrease it to 3/4 cup if you like. But then the coconut flavor is predominant. It is better to add less first, taste, and then adjust if you prefer it sweeter.
Coconut: You can also use frozen coconut for this recipe. Thaw and use in place of desiccated coconut. Roast it a few minutes more because of the extra moisture content.
Cook on medium to medium-low heat: Avoid cooking the coconut mixture on high heat, as the mixture may burn and render an unpleasant taste to the burfi. The bottom part of the mixture may also brown if you leave it unattended. If you do use high heat, stir the mixture continuously.
Quantity: I’ve used a 5-inch square pan to set the burfi. I got around 9, 1-inch thick pieces. You could easily get around 18 pieces if you use a bigger tray.
Variations
This simple coconut burfi is so versatile, that you can adapt it to your liking! The sky is the limit here! So feel free to play around and experiment! Here are a few ideas to get you started!
Variations in layers: Here are some flavor-color combinations you can consider;
- Green layer: Add a few drops of paan or pistachio essence and green food color.
- Yellow layer: Add a few drops of yellow color and 2 to 3 tablespoons of saffron-infused milk to the remaining half of the coconut mixture. Mix well and cook this mixture for a few seconds more.
Chocolate flavored: You can add about 2 tablespoons of unsweetened cocoa powder to the remaining half of the coconut mixture and layer it over the white layer.
Chocolate drizzle: You can make plain coconut barfi and drizzle some melted chocolate randomly over it. Garnish with pistachios and dried rose petals to make it look festive!
Homemade bounty or mounds candy: Cut the burfi into bars instead of squares, dip the bars in melted chocolate, and roll it to coat them on all sides. Remove with a fork and allow the excess chocolate to drip. Place it on a tray lined with parchment paper to harden. Once it has set, drizzle some more melted chocolate over it!
Vegan: Swap the dairy with coconut milk and coconut cream instead.
Is there any difference in nariyal barfi made between the two methods?
Yes, there is a difference in the texture to quite an extent. Here are some noticeable differences;
- Barfi made with just milk and sugar tends to be whiter than the one made with condensed milk.
- The burfi made with condensed milk is a bit firm yet soft. While the one made with just milk and sugar is incredibly soft, moist, and creamy!
Depending on what you like, feel free to use either of the methods.
Can I skip the cream in the 2nd method?
Yes, you can! You do not need to add additional milk. Simply skip it! But I suggest you add at least half of the quantity if not full. The cream adds the required richness and creaminess to this burfi since there is no mawa, condensed milk, or milk powder.
Why is my burfi not setting?
This could happen if you take it off the heat earlier. It simply means that you need to cook off the extra moisture that is still present. Transfer the mixture back to the kadai, cook until the coconut mixture comes together, and leaves the sides of the kadai or pan easily.
Please refer to the video to get an exact idea of the consistency.
Why is my burfi crumbly?
Your burfi could turn crumbly if it is dry and has no moisture. To troubleshoot it, transfer the mixture back to the kadai, add some milk, and cook for a few minutes until it comes together. Then set it in the tray or make ladoos.
Can I use fresh coconut instead of desiccated coconut?
Yes, you can! You will need to roast it a little longer as it has more moisture. Roast it on low heat so that the color does not change. If using the second method, reduce the milk to 1/2 cup.
You may also enjoy these delicious Indian festive sweets
Rasmalai
Kalakand
Gulab Jamun
No cook kaju katli
Badam pista burfi
No-cook rabri
Have you made this recipe?
I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.
You can also FOLLOW me on Facebook , Pinterest, Instagram & Twitter
Coconut Burfi | Nariyal Barfi
Ingredients1x2x3x
Method 1: With condensed milk
- 1/2 tablespoon ghee, 10 grams
- 2 cups desiccated coconut, 175 grams
- 1 cups full-fat milk, 250 ml
- 3/4 to 1 cup condensed milk, 230 to 300 grams
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon rose essence
- Pink food color
Method 2: Without condensed milk
- 1/2 tablespoon ghee, 10 grams
- 2 cups desiccated coconut, 175 grams
- 1 cups full-fat milk, 250 ml
- 1/4 cup heavy cream, 60 grams
- 2/3 to 3/4 cup sugar, you can increase for more sweetness
- 1/2 cup milk powder, 70 grams
- 1/2 teaspoon cardamom powder
To garnish
- 1/2 tablespoon slivered pistachios
- 1/2 tablespoon dried rose petals
- 1 sheet of silver vark, optional
Instructions
- Grease a tray with oil or ghee and line with parchment paper leaving an overhang.
Method 1: With condensed milk
- Heat ghee in a heavy-bottomed kadai on low heat.
- Add desiccated coconut. Roast over low heat for 2-3 minutes or until it gives out a nutty aroma.
- Add milk and cook, stirring continuously until the milk is absorbed by the coconut.
- Add 3/4 cup of condensed milk. Mix well and check for sweetness. If you prefer a sweeter burfi add 1/4 cup more of condensed milk.
- Mix and cook, stirring continuously until the mixture comes together, forms a dough-like consistency, and starts leaving the sides of the kadai.
- Add cardamom powder, and give it a good mix.
- Switch off the heat, divide the mixture into two halves and transfer one half of the mixture to the prepared tray.
- Press it down with the help of a spatula and pack it firmly.
- To the remaining coconut mixture, add rose essence and 2 to 3 drops of pink food color. Mix well and transfer the pink layer over the white layer.
- Spread it evenly and press it down with the help of a spatula to pack it firmly.
- Decorate with siver varak and sprinkle slivered pistachios and edible dried rose petals. Press it gently using a spatula.
- Set the coconut barfi at room temperature for 3 to 4 hours or in the fridge for 1 hour.
- Cut the set coconut burfi into desired-sized pieces.
Method 2: Without condensed milk
- Heat ghee in a heavy-bottomed kadai on low heat.
- Add desiccated coconut. Roast over low heat for 2-3 minutes or until it gives out a nutty aroma.
- Add milk and cream. Cook, stirring continuously until the milk is absorbed by the coconut.
- Add sugar and mix well, the sugar will melt and release moisture.
- Cook, stirring continuously until the most of the moisture evaporates.
- Add milk powder, mix and cook until the mixture comes together, forms a dough-like consistency, and starts leaving the sides of the kadai.
- Add cardamom powder, and give it a good mix.
- To check if the mixture is done, take a small portion of the mixture and check if you can form a ball. If you can, then it’s ready. If not, cook for a few more minutes.
- Switch off the heat, and transfer the mixture to the prepared tray.
- Press it down with the help of a spatula. Make sure you pack it firmly.
- Sprinkle slivered pistachios and edible dried rose petals. Press it gently using a spatula.
- Set the coconut barfi for 3 to 4 hours or overnight in the fridge.
- Cut the set coconut burfi into desired-sized pieces.
Video
Notes
Nutrition
Coconut Burfi | Nariyal Barfi
Ingredients
Method 1: With condensed milk
- 1/2 tablespoon ghee, 10 grams
- 2 cups desiccated coconut, 175 grams
- 1 cups full-fat milk, 250 ml
- 3/4 to 1 cup condensed milk, 230 to 300 grams
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon rose essence
- Pink food color
Method 2: Without condensed milk
- 1/2 tablespoon ghee, 10 grams
- 2 cups desiccated coconut, 175 grams
- 1 cups full-fat milk, 250 ml
- 1/4 cup heavy cream, 60 grams
- 2/3 to 3/4 cup sugar, you can increase for more sweetness
- 1/2 cup milk powder, 70 grams
- 1/2 teaspoon cardamom powder
To garnish
- 1/2 tablespoon slivered pistachios
- 1/2 tablespoon dried rose petals
- 1 sheet of silver vark, optional
Instructions
- Grease a tray with oil or ghee and line with parchment paper leaving an overhang.
Method 1: With condensed milk
- Heat ghee in a heavy-bottomed kadai on low heat.
- Add desiccated coconut. Roast over low heat for 2-3 minutes or until it gives out a nutty aroma.
- Add milk and cook, stirring continuously until the milk is absorbed by the coconut.
- Add 3/4 cup of condensed milk. Mix well and check for sweetness. If you prefer a sweeter burfi add 1/4 cup more of condensed milk.
- Mix and cook, stirring continuously until the mixture comes together, forms a dough-like consistency, and starts leaving the sides of the kadai.
- Add cardamom powder, and give it a good mix.
- Switch off the heat, divide the mixture into two halves and transfer one half of the mixture to the prepared tray.
- Press it down with the help of a spatula and pack it firmly.
- To the remaining coconut mixture, add rose essence and 2 to 3 drops of pink food color. Mix well and transfer the pink layer over the white layer.
- Spread it evenly and press it down with the help of a spatula to pack it firmly.
- Decorate with siver varak and sprinkle slivered pistachios and edible dried rose petals. Press it gently using a spatula.
- Set the coconut barfi at room temperature for 3 to 4 hours or in the fridge for 1 hour.
- Cut the set coconut burfi into desired-sized pieces.
Method 2: Without condensed milk
- Heat ghee in a heavy-bottomed kadai on low heat.
- Add desiccated coconut. Roast over low heat for 2-3 minutes or until it gives out a nutty aroma.
- Add milk and cream. Cook, stirring continuously until the milk is absorbed by the coconut.
- Add sugar and mix well, the sugar will melt and release moisture.
- Cook, stirring continuously until the most of the moisture evaporates.
- Add milk powder, mix and cook until the mixture comes together, forms a dough-like consistency, and starts leaving the sides of the kadai.
- Add cardamom powder, and give it a good mix.
- To check if the mixture is done, take a small portion of the mixture and check if you can form a ball. If you can, then it’s ready. If not, cook for a few more minutes.
- Switch off the heat, and transfer the mixture to the prepared tray.
- Press it down with the help of a spatula. Make sure you pack it firmly.
- Sprinkle slivered pistachios and edible dried rose petals. Press it gently using a spatula.
- Set the coconut barfi for 3 to 4 hours or overnight in the fridge.
- Cut the set coconut burfi into desired-sized pieces.
Video
Notes
Nutrition
This Instant Pot green enchilada chicken soup is bursting with Mexican flavors! It is packed with tender, juicy shredded chicken, cheese, corn, and beans!
All the flavors of green chile enchiladas in a simple one-pot soup recipe! It is creamy, cozy, comforting, and just the soup you need to try if you are looking for something different!
There’s nothing more comforting than a bowl of hot soup on a damp, gloomy, and rainy day or a chilly night! It’s been raining incessantly this past week and a hot bowl of soup was just the perfect comfort food for our family to enjoy.
If you are bored with your regular chicken soup recipes, then you must try this easy, creamy green chile enchilada chicken soup. Preparing it in the Instant Pot is a breeze and it comes together in under an hour!
- Ingredients needed
- Why should you try this recipe?
- How to make Instant Pot Green Enchilada Chicken Soup – Step-by-step process
- Serving suggestions
- Storage Instructions
- Recipe Tips
- Variations
- Frequently asked questions (FAQs)
- Here are some of our favorite Instant Pot chicken soup recipes
- Green Enchilada Chicken Soup (Instant Pot)
Ingredients needed
Once you have gathered all your ingredients, this soup comes together pretty quickly. Here’s the list of ingredients you will need for this Instant Pot green enchilada chicken soup;
Cooking fat: I’ve used olive oil, feel free to use your preferred oil.
Aromatics: I’ve used white onions and freshly minced garlic.
Jalapeno: Deseeded and diced. If you prefer the heat, leave the membrane and some of the seeds.
Seasoning mix: Just some ground cumin, Mexican oregano, kosher salt, and freshly cracked pepper!
Chicken stock: I’ve used water and better than bouillon chicken stock base.
Green enchilada sauce: I’ve used 2-(10 oz) cans of Old El Paso’s brand. Feel free to use your favorite brand of sauce.
Chicken: I’ve used skinless, boneless chicken breasts, but feel to use whatever you have at hand. Bone-in chicken breasts or thighs are also great and will add tons of flavor to the soup.
Cheese: I’ve used freshly grated Monterey Jack cheese.
Heavy cream: Adds creaminess and richness to the soup.
Other ingredients: To make the soup wholesome, hearty, and satisfying I’ve also thrown in some cannellini beans and sweet corn.
Chopped cilantro: Adds a fresh flavor to the soup. Skip it if you ain’t a fan!
Lemon juice: Adds some acidity and balances the rich and creamy flavors of the soup.
Why should you try this recipe?
This Instant Pot green enchilada chicken soup;
☑ Is an easy, effortless, and flavorsome recipe
☑ Can be adapted to make it low-carb or keto-friendly
☑ Has all the flavors of green chicken enchiladas in a yummy soup
☑ Is perfect for busy weeknight dinners
☑ Is kid-friendly
How to make Instant Pot Green Enchilada Chicken Soup – Step-by-step process
Step 1: Saute the aromatics and herbs
Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once it displays ‘HOT’, add 2 tablespoons of olive oil to the inner steel insert and let it heat up. ( Photo 1 )
Add 1 cup of diced onions and saute until the onions turn translucent. ( Phot os 2 and 3 )
Next, add 1 tablespoon of minced garlic, and 1 jalapeno, seeded and diced. Saute until garlic is fragrant. ( Phot os 4 and 5)
Make sure you scrape off all the browned bits stuck at the bottom of the pot, to avoid getting a ‘BURN’ error.
Add 2 teaspoons ground cumin, 1/2 teaspoon Mexican oregano, 1/2 teaspoon each of kosher salt, and freshly cracked pepper, mix well, and saute for another 30 seconds. ( Photos 6 and 7 )
Step 2: Add stock, green enchilada sauce, chicken, and pressure cook
Pour in 2 cups of chicken stock and 2-(10 oz) cans of green enchilada sauce. Give everything a good mix. ( Photos 8 to 10 )
Place 1.5 pounds of boneless, skinless chicken in the broth. ( Photo 11 )
Press ‘CANCEL’ and close the lid of the Instant Pot with the valve on the sealing position. ( Photo 12 )
Press the ‘MANUAL’or ‘PRESSURE COOK’ button and pressure cook on high for 10 minutes, about 15 minutes for thicker pieces. ( Photo 13 )
It will take some time for the pressure to build up (about 15 minutes), after which the timer will start.
Step 3: Natural pressure release (NPR) for 10 minutes
Once the cooking cycle is complete, let it depressurize for at least 10 minutes, then do a quick release of leftover pressure following the manufacturer’s instructions. Once the float valve (silver pin) drops, open the lid. ( Photos 14 and 15 )
Remove the chicken using tongs and shred using two forks. ( Photos 16 and 17 )
Step 4: Add the remaining ingredients
Warm 1 cup of cream in a saucepan or in the microwave for about 30 seconds.
Press the ‘SAUTE’ button and set it to ‘LOW’.
Add the cream or half and half, mix well and simmer for a minute. ( Photos 18 and 19)
Add 2 cups freshly grated Monterey Jack cheese in batches, stir continuously until it has melted, and blended well into the soup. Press ‘CANCEL’ to turn off the Instant Pot. ( Photos 20 and 2 1)
Return the shredded chicken back into the Instant Pot. Also, add 1 cup of sweet corn, and 1-(15 oz) can of drained and rinsed cannellini beans. Mix well. ( Photos 22 to 25 )
Add 1 tablespoon lime juice and freshly chopped cilantro leaves, mix well, and check for seasonings. Adjust with more salt, pepper, or lime juice as needed. ( Photos 26 to 28 )
Cover and let it sit for 10 minutes before serving.
Serving suggestions
The toppings are one of the best parts of the recipe as you can always mix and match different combinations. Here are some suggestions;
- Baked tortilla chips or strips
- A dollop of sour cream
- Diced avocadoes
- Guacamole
- Tomato salsa or pico de gallo
- Diced green onions
- Shredded cheese, queso fresco, or cotija cheese
- Red or green hot sauce
- Cilantro
Storage Instructions
Leftovers: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: Since this soup has cream and cheese, it will not freeze well. The dairy will separate. If you intend to freeze this soup, skip adding the cream and cheese.
Reheat: Reheat the soup in a pot over the stovetop until heated thoroughly. If you did not add the cream and cheese earlier, you can add them now.
Recipe Tips
Cream: Do not add cold cream or half and half to the hot soup, it may curdle. Either heat the cream in a pan over the stovetop or in the microwave just until it is warm to the touch. You can also temper the cream by adding hot broth into the cold cream, a few tablespoons at a time while stirring constantly. Add the cream mixture to the pot of soup.
Make it a dump-and-go recipe: Skip the olive oil, onion, and minced garlic and simply add 1 teaspoon each of onion powder and garlic powder.
Cheese: It is best to shred your own cheese instead of the pre-packaged stuff. It is often coated with potato starch or cellulose meant to prevent the cheese shreds from clumping. This prevents the cheese from melting well in the soup.
Prefer a thicker soup? Bring the soup to a boil, and add a cornstarch slurry ( 3 tablespoons cornstarch mixed with 3 tablespoons water). Stir continuously until it thickens. Set ‘SAUTE’ to ‘LOW’ and add the cream and the rest of the ingredients.
Like it spicier? Add jalapenos or serranos with seeds and membranes on. Add a dash of cayenne pepper along with the ground spices.
Season to taste: I’ve not included an amount of salt for this recipe like I normally do. The brand of sauce, chicken stock, or cheese you use may have different amounts of salt, so please taste the soup and adjust as needed.
Variations
Add body to the soup: You can add 1/2 cup of white rice to give the soup more texture and to make it thicker. You may adjust the consistency of the soup by adding more stock if it gets too thick.
Add vegetables: You can add also add more body to the soup by adding veggies like diced potatoes, zucchini, squash, bell peppers, carrots, mushrooms, cauliflower rice, etc. I’d add the cauliflower rice along with the corn and beans and cook it for 2 minutes or until tender.
Different beans: Instead of cannellini beans, you could also add kidney beans, black beans, great northern beans, navy beans, lima beans, etc, or whatever you have at hand. Feel free to double the quantity of the beans.
Seasoning: You can add other spices like smoked paprika, chili powder, poultry seasoning, taco seasoning, etc. Feel free to experiment!
Cheese: You can also swap the Monterey jack cheese with other cheeses like Colby Jack, mild or sharp cheddar, cream cheese, etc. If you use cream cheese, blend the cream cheese with some of the broth. If you add cold cream cheese directly to the soup, it may clump up. You can also soften the cream cheese in the microwave and then add it to the soup to avoid the clumps.
Salsa verde: You can substitute one can of green enchilada sauce with salsa verde, either mild, medium, or hot. Here’s my homemade roasted salsa verde recipe if you’d like to try it.
Jalapenos: You can swap the jalapenos with a 4 oz or 7 oz can of chopped green chiles (mild, hot, fire-roasted) instead.
Gluten-free: Be sure to read the labels of the brand of sauce, chicken stock, seasonings, etc you use to ensure it is gluten-free.
Red enchilada sauce: You can swap the green sauce with red enchilada sauce for another delicious variation.
How to make this soup on the stovetop?
Follow the same steps as directed above in a large stockpot. After you add the chicken, simmer, uncovered on medium-low heat for 20-25 minutes or until the chicken is cooked through. Follow the same steps thereafter.
Is there a difference between salsa verde and green enchilada sauce?
Verde means green in Spanish and so essentially it translates to green salsa. Salsa verde is made with tomatillos as the base. It is uncooked but at times also made by roasting the tomatillos.
Green enchilada sauce is made with green chile peppers, onion, garlic, and seasonings. Some brands will also include tomatillos.
Either way, if you are looking to substitute one for another, feel free to do so! It will taste great either way.
Can I use rotisserie chicken for this recipe?
You can! Reduce the pressure cook time to 2 minutes followed by 5 minutes NPR. Follow the recipe from step 4 as instructed above.
If adding vegetables like potatoes, and carrots, cook for 4 to 5 minutes on high pressure, depending on the thickness of the veggies.
Here are some of our favorite Instant Pot chicken soup recipes
Chicken noodle soup
Chicken gnocchi soup
Chicken wild rice soup
Have you made this recipe?
I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.
You can also FOLLOW me on Facebook , Pinterest, Instagram & Twitter
Green Enchilada Chicken Soup (Instant Pot)
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients1x2x3x
- 1.5 tablespoons olive oil
- 1 cup diced white onion, 140 grams
- 1 tablespoon minced garlic, 12 grams
- 1 small jalapeno, seeded and diced, 20 grams
- 2 teaspoons ground cumin
- 1/2 teaspoon Mexican oregano
- Kosher salt, to taste, I added 1/2 teaspoon
- 1/2 teaspoon freshly cracked black pepper
- 2 cups chicken stock, 500 ml
- 2-(10) oz can of green enchilada sauce
- 1.5 lbs skinless, boneless, chicken breasts or thighs
- 1 cup heavy cream or half and half, 250 ml
- 8 oz shredded Monterey jack cheese, 225 grams
- 1 cup frozen sweet corn, thawed and drained
- 1-(15) oz can of cannellini beans, rinsed and drained
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
Garnishes
- Crispy tortilla strips
- Sour cream
- Sliced radishes
- Sliced jalapenos
Instructions
- Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once it displays ‘HOT’, add olive oil to the inner steel insert and let it heat up.
- Add diced onions and saute until the onions turn translucent.
- Next, add minced garlic, and 1 jalapeno, seeded and diced. Saute until garlic is fragrant.
- Make sure you scrape off all the browned bits stuck at the bottom of the pot, to avoid getting a ‘BURN’ error.
- Add ground cumin, Mexican oregano, kosher salt, and freshly cracked pepper, mix well, and saute for another 30 seconds)
- Pour in the chicken stock and green enchilada sauce. Give everything a good mix.
- Place the chicken breasts in the broth.
- Press ‘CANCEL’ and close the lid of the Instant Pot with the valve on the sealing position.
- Press the ‘MANUAL’or ‘PRESSURE COOK’ button and pressure cook on high for 10 minutes, about 15 minutes for thicker pieces.
- It will take some time for the pressure to build up after which the timer will start.
- Once the cooking cycle is complete, let it depressurize for at least 10 minutes, then do a quick release of leftover pressure following the manufacturer’s instructions. Once the float valve (silver pin) drops, open the lid.
- Remove the chicken using tongs and shred using two forks.
- Warm the heavy cream in a saucepan or in the microwave for about 30 seconds.
- Press the ‘SAUTE’ button and set it to ‘LOW’.
- Add the cream or half and half, mix well and simmer for a minute.
- Add shredded cheese in batches, stir continuously until it has melted, and blended well into the soup. Press ‘CANCEL’ to turn off the Instant Pot.
- Return the shredded chicken back into the Instant Pot. Aso, add the sweet corn and cannellini beans. Mix well .
- Add lime juice and freshly chopped cilantro, mix well, and check for seasonings. Adjust with more salt, pepper, or lime juice as needed. (Photos 26 to 28)
- Cover and let it sit for 10 minutes before serving.
