Hello everybody, hope you’re 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. This time, I’m gonna make it a little bit unique. This will be really delicious.
Instant Pot Chicken Enchilada Soup is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Instant Pot Chicken Enchilada Soup is something that I have loved my whole life.
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 begin with this 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 can achieve 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
- Take 1 (14 oz) can corn, drained
- Get 2 (4 oz) cans diced green chilies
- Take 1 (28 oz) can diced tomatoes, with juice
- Take 28 oz Chicken broth
- Get 3 cloves garlic, crushed
- Get salt
- Get Optional ingredient toppings:
- Take fresh cilantro
- Get avocado
- Prepare tortilla chips
- Take sour cream
- Prepare queso fresco cheese
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. 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.
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!
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. 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. Omit the garnish of tortilla strips, or use them in moderation.
So that’s going to wrap it up with this exceptional food instant pot chicken enchilada soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
