Hello, I’m Jane. Today, I’m gonna show you how to make instant pot chicken enchilada soup recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Instant Pot Chicken Enchilada Soup Recipe
Instant Pot Chicken Enchilada Soup is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Instant Pot Chicken Enchilada Soup is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. 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
- Take 28 oz can, red enchilada sauce
- Get 1 (14 oz) can black beans, drained & rinsed
- Prepare 1 (14 oz) can corn, drained
- Take 2 (4 oz) cans diced green chilies
- Make ready 1 (28 oz) can diced tomatoes, with juice
- Make ready 28 oz Chicken broth
- Take 3 cloves garlic, crushed
- Take salt
- Make ready Optional ingredient toppings:
- Take fresh cilantro
- Take avocado
- Prepare tortilla chips
- Take sour cream
- Take queso fresco cheese
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!
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