Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, instant pot chicken enchilada soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Instant Pot Chicken Enchilada Soup is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Instant Pot Chicken Enchilada Soup is something that I’ve loved my entire life.
Press the Sauté button on the Instant Pot® and heat oil. Add broth and chicken to pot and stir well. This Instant Pot chicken enchilada soup packs in loads of flavor, and using a pressure cooker makes preparation and cooking extremely fast and easy. The soup is not only quick and easy, it's versatile as well.
To begin 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 can achieve it.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- Get Chicken breasts, boneless, skinless, fresh or frozen
- Prepare can, red enchilada sauce
- Make ready can black beans, drained & rinsed
- Prepare can corn, drained
- Make ready cans diced green chilies
- Prepare can diced tomatoes, with juice
- Prepare Chicken broth
- Take garlic, crushed
- Take salt
- Take Optional ingredient toppings:
- Make ready fresh cilantro
- Take avocado
- Make ready tortilla chips
- Take sour cream
- Make ready 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. Add green chiles, diced tomatoes, remaining chicken broth and enchilada sauce. After pin drops, open lid, and remove chicken to shred.
So that is going to wrap this up with this exceptional food instant pot chicken enchilada soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
