Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, instant pot chicken enchilada soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Instant Pot Chicken Enchilada Soup is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Instant Pot Chicken Enchilada Soup is something that I’ve loved my whole life. They are fine and they look wonderful.
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 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:
- Prepare 3 Chicken breasts, boneless, skinless, fresh or frozen
- Prepare 28 oz can, red enchilada sauce
- Get 1 (14 oz) can black beans, drained & rinsed
- Get 1 (14 oz) can corn, drained
- Get 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
- Prepare avocado
- Make ready tortilla chips
- Take sour cream
- Get 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 is going to wrap this up for this exceptional food instant pot chicken enchilada soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
