Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, instant pot chicken enchilada soup. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Low Prices on Chicken Pot Looking For Pot Chicken? 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 foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Instant Pot Chicken Enchilada Soup is something which I’ve loved my entire life.
To get started with this particular recipe, we must 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
- Get 1 (14 oz) can black beans, drained & rinsed
- Prepare 1 (14 oz) can corn, drained
- Take 2 (4 oz) cans diced green chilies
- Make ready 1 (28 oz) can diced tomatoes, with juice
- Prepare 28 oz Chicken broth
- Get 3 cloves garlic, crushed
- Prepare salt
- Make ready Optional ingredient toppings:
- Take fresh cilantro
- Take avocado
- Make ready tortilla chips
- Prepare sour cream
- Make ready 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. How to make make chicken enchilada soup in the instant pot: Start by browning the chicken thighs on both sides in the instant pot. Remove the chicken to a plate, and then saute the vegetables in the instant pot.
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!
How to make make chicken enchilada soup in the instant pot: Start by browning the chicken thighs on both sides in the instant pot. Remove the chicken to a plate, and then saute the vegetables in the instant pot. I love how this soup has so many hidden veggies in it, including onion, garlic, carrots, celery, and bell pepper. The key to a thick and flavorful Instant Pot Chicken Enchilada Soup is to shred the chicken so it gets fully covered in tasty broth. To shred your chicken, remove it from the Instant Pot to a cutting board after cooking it through under pressure.
So that’s going to wrap this up for this special food instant pot chicken enchilada soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
