Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, instant pot chicken enchilada soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really 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 recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Instant Pot Chicken Enchilada Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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
- Get 28 oz can, red enchilada sauce
- Get 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
- Make ready 28 oz Chicken broth
- Take 3 cloves garlic, crushed
- Prepare salt
- Make ready Optional ingredient toppings:
- Prepare fresh cilantro
- Take avocado
- Take tortilla chips
- Get 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. 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.
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!
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 is going to wrap this up with this exceptional food instant pot chicken enchilada soup recipe. Thanks so much for reading. I’m confident 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
