Hi, I am Elise. Today, I’m gonna show you how to make instant pot chicken enchilada soup recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Instant Pot Chicken Enchilada Soup Recipe
Instant Pot Chicken Enchilada Soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Instant Pot Chicken Enchilada Soup is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. 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:
- Prepare 3 Chicken breasts, boneless, skinless, fresh or frozen
- Make ready 28 oz can, red enchilada sauce
- Get 1 (14 oz) can black beans, drained & rinsed
- Prepare 1 (14 oz) can corn, drained
- Get 2 (4 oz) cans diced green chilies
- Get 1 (28 oz) can diced tomatoes, with juice
- Take 28 oz Chicken broth
- Prepare 3 cloves garlic, crushed
- Get salt
- Get Optional ingredient toppings:
- Prepare fresh cilantro
- Take avocado
- Take tortilla chips
- Get sour cream
- Make ready queso fresco cheese
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!
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