Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, instant pot chicken enchilada soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Compare Instant Pot & and find the best deal! Secure the lid and turn the steam vent valve to the sealing position. Press the Sauté button on the Instant Pot® and heat oil. Add broth and chicken to pot and stir well.
Instant Pot Chicken Enchilada Soup is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Instant Pot Chicken Enchilada Soup is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- Get 3 Chicken breasts, boneless, skinless, fresh or frozen
- Prepare 28 oz can, red enchilada sauce
- Prepare 1 (14 oz) can black beans, drained & rinsed
- Prepare 1 (14 oz) can corn, drained
- Get 2 (4 oz) cans diced green chilies
- Take 1 (28 oz) can diced tomatoes, with juice
- Prepare 28 oz Chicken broth
- Get 3 cloves garlic, crushed
- Make ready salt
- Get Optional ingredient toppings:
- Take fresh cilantro
- Take avocado
- Take tortilla chips
- Take sour cream
- Prepare queso fresco cheese
Add chicken broth, black beans, corn, green chiles, enchilada sauce, diced tomatoes, cumin and chicken into your Instant Pot. Cover your Instant Pot and secure the lid. Other ways to make the Instant Pot chicken enchilada soup healthier: Use low-fat or non-fat cheese and sour cream, or omit them completely. Omit the garnish of tortilla strips, or use them in moderation.
Steps to make Instant Pot Chicken Enchilada Soup:
- Add all ingredients to the Instant pot.
- Close the lid and vent to seal
- Select manual, and adjust to 35 minutes
- When finished, allow a 20 minute natural pressure release. Release any remaining pressure.
- Remove Chicken and shred. Place shredded chicken back into the soup.
- Top with your favorite toppings!
Other ways to make the Instant Pot chicken enchilada soup healthier: Use low-fat or non-fat cheese and sour cream, or omit them completely. Omit the garnish of tortilla strips, or use them in moderation. For a boost of soluble fiber and protein, add some cooked black beans to the soup. Is this Instant Pot soup gluten-free? As written, our soup recipe is gluten-free.
So that’s going to wrap it up for this special food instant pot chicken enchilada soup recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
