Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, instant pot chicken enchilada soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Free UK Delivery on Eligible Orders Buy ingredients online from Tesco. 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 popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Instant Pot Chicken Enchilada Soup is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to 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:
- Prepare 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
- Make ready 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
- Get 3 cloves garlic, crushed
- Take salt
- Prepare Optional ingredient toppings:
- Get fresh cilantro
- Make ready avocado
- Make ready tortilla chips
- Prepare 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. 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.
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!
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? As written, our soup recipe is gluten-free.
So that’s going to wrap it up for this special food instant pot chicken enchilada soup recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember 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!
