Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, instant pot chicken enchilada soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Instant Pot Chicken Enchilada Soup is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Instant Pot Chicken Enchilada Soup is something that I have loved my whole life.
Low Prices on Chicken Pot Looking For Chicken Soup Recipe? We Have Almost Everything on eBay. 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 get started 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:
- Get 3 Chicken breasts, boneless, skinless, fresh or frozen
- Take 28 oz can, red enchilada sauce
- Prepare 1 (14 oz) can black beans, drained & rinsed
- Take 1 (14 oz) can corn, drained
- Prepare 2 (4 oz) cans diced green chilies
- Get 1 (28 oz) can diced tomatoes, with juice
- Make ready 28 oz Chicken broth
- Take 3 cloves garlic, crushed
- Get salt
- Prepare Optional ingredient toppings:
- Prepare fresh cilantro
- Take avocado
- Get tortilla chips
- Take sour cream
- Take queso fresco cheese
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. 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!
Place the lid on the Instant Pot and put in locked position. 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 for this special food instant pot chicken enchilada soup recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
