Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, instant pot chicken enchilada soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Instant Pot Chicken Enchilada Soup is only one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Instant Pot Chicken Enchilada Soup is something that I’ve loved my entire life. They are fine and they look fantastic.
Masa can be found in the international food section of most grocery stores, but if you can't find it you can make a flour roux on the stove instead. Whisk the roux into the soup, then press the Sauté button and simmer until the soup thickens. Instant Pot Chicken Enchilada Soup-all the flavors of chicken enchiladas in a bowl of soup.
To get started with this 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 that.
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
- Get 1 (14 oz) can black beans, drained & rinsed
- Get 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
- Get 3 cloves garlic, crushed
- Get salt
- Make ready Optional ingredient toppings:
- Prepare fresh cilantro
- Prepare avocado
- Prepare tortilla chips
- Make ready sour cream
- Make ready queso fresco cheese
It takes the ease of using a crock pot without the wait. Spicy and hearty, a big hit for your family! The more I use my Instant Pot, the more I love it. It is perfect for those nights when you are in a rush to get something on the table.
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. Cheesy Chicken Enchilada Soup (Instant Pot) You can start with frozen or freshly thawed chicken breasts or tenderloins, though thawed will definitely be a little faster. This Instant Pot chicken enchilada soup packs in loads of flavor, and using a pressure cooker makes preparation and cooking extremely fast and easy.
So that’s going to wrap this up with this special food instant pot chicken enchilada soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
