Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, instant pot chicken enchilada soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Instant Pot Chicken Enchilada Soup is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Instant Pot Chicken Enchilada Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.
Check Out Chicken Soup on eBay. Fill Your Cart With Color today! Secure the lid and turn the steam vent valve to the sealing position. Press the Sauté button on the Instant Pot® and heat oil.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Make ready 3 Chicken breasts, boneless, skinless, fresh or frozen
- Make ready 28 oz can, red enchilada sauce
- Take 1 (14 oz) can black beans, drained & rinsed
- Take 1 (14 oz) can corn, drained
- Get 2 (4 oz) cans diced green chilies
- Prepare 1 (28 oz) can diced tomatoes, with juice
- Prepare 28 oz Chicken broth
- Prepare 3 cloves garlic, crushed
- Get salt
- Take Optional ingredient toppings:
- Get fresh cilantro
- Make ready avocado
- Take tortilla chips
- Prepare sour cream
- Prepare queso fresco cheese
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.
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!
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. For a boost of soluble fiber and protein, add some cooked black beans to the soup. Is this Instant Pot soup gluten-free?
So that’s going to wrap it up with this special food instant pot chicken enchilada soup recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
