Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, instant pot chicken enchilada soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Instant Pot Chicken Enchilada Soup is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Instant Pot Chicken Enchilada Soup is something which I’ve loved my whole life.
But you can bottle it, and that's exactly what we did. Introducing a Chicken Noodle Soup with nothing to hide. 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.
To get started with this recipe, we have to first prepare a few ingredients. You can cook instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- Take 3 Chicken breasts, boneless, skinless, fresh or frozen
- Get 28 oz can, red enchilada sauce
- Make ready 1 (14 oz) can black beans, drained & rinsed
- Get 1 (14 oz) can corn, drained
- Make ready 2 (4 oz) cans diced green chilies
- Take 1 (28 oz) can diced tomatoes, with juice
- Prepare 28 oz Chicken broth
- Take 3 cloves garlic, crushed
- Take salt
- Get Optional ingredient toppings:
- Get fresh cilantro
- Make ready avocado
- Make ready tortilla chips
- Take sour cream
- Make ready queso fresco cheese
It is perfect for those nights when you are in a rush to get something on the table. For this Instant Pot Chicken Enchilada Soup, I literally dumped everything in the Instant Pot, set the timer, and let the machine do its thing. Chicken Enchilada Soup: Instant Pot or Crock Pot. I've had my instant pot for a few months now and I continue to be impressed each and every time I use it.
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!
I've made whole chickens, pork carnitas, and dried beans from scratch in less than an hour with essentially no effort on my part. It takes the ease of using a crock pot without the wait. 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. 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.
So that’s going to wrap this up for this exceptional food instant pot chicken enchilada soup recipe. Thank you very much for reading. I’m confident you can 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!
