Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, instant pot chicken enchilada soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Get All The Latest Deals From Our Collection Online. 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 well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Instant Pot Chicken Enchilada Soup is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- Take 3 Chicken breasts, boneless, skinless, fresh or frozen
- Get 28 oz can, red enchilada sauce
- Take 1 (14 oz) can black beans, drained & rinsed
- Get 1 (14 oz) can corn, drained
- Prepare 2 (4 oz) cans diced green chilies
- Prepare 1 (28 oz) can diced tomatoes, with juice
- Make ready 28 oz Chicken broth
- Get 3 cloves garlic, crushed
- Get salt
- Take Optional ingredient toppings:
- Take fresh cilantro
- Get avocado
- Make ready tortilla chips
- Make ready sour cream
- Take queso fresco cheese
Place chicken in the Instant Pot. Add in the garlic, chili powder, Worcestershire sauce, sriracha sauce, onion, red pepper, black beans, and corn. Then add in the enchilada sauce, chicken broth, salt and pepper, to taste. Place the lid on the Instant Pot and put in locked position.
Instructions 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!
Then add in the enchilada sauce, chicken broth, salt and pepper, to taste. Place the lid on the Instant Pot and put in locked position. 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.
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