Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, instant pot chicken enchilada soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Instant Pot Chicken Enchilada Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Instant Pot Chicken Enchilada Soup is something which I have loved my whole life. They are nice and they look fantastic.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- Get 3 Chicken breasts, boneless, skinless, fresh or frozen
- Make ready 28 oz can, red enchilada sauce
- Make ready 1 (14 oz) can black beans, drained & rinsed
- Take 1 (14 oz) can corn, drained
- Make ready 2 (4 oz) cans diced green chilies
- Prepare 1 (28 oz) can diced tomatoes, with juice
- Get 28 oz Chicken broth
- Prepare 3 cloves garlic, crushed
- Get salt
- Take Optional ingredient toppings:
- Make ready fresh cilantro
- Get avocado
- Prepare tortilla chips
- Take sour cream
- Get 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.
So that is going to wrap it up with this exceptional food instant pot chicken enchilada soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at 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!
