Instant Pot Chicken Enchilada Soup
Instant Pot Chicken Enchilada Soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, instant pot chicken enchilada soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Instant Pot Chicken Enchilada Soup is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. 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. The more I use my Instant Pot, the more I love it.

To begin with this recipe, we have to prepare a few ingredients. 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:
  1. Get 3 Chicken breasts, boneless, skinless, fresh or frozen
  2. Prepare 28 oz can, red enchilada sauce
  3. Get 1 (14 oz) can black beans, drained & rinsed
  4. Make ready 1 (14 oz) can corn, drained
  5. Take 2 (4 oz) cans diced green chilies
  6. Prepare 1 (28 oz) can diced tomatoes, with juice
  7. Take 28 oz Chicken broth
  8. Prepare 3 cloves garlic, crushed
  9. Take salt
  10. Take Optional ingredient toppings:
  11. Get fresh cilantro
  12. Prepare avocado
  13. Get tortilla chips
  14. Make ready sour cream
  15. Get queso fresco cheese

Instant Pot Chicken Enchilada Soup-all the flavors of chicken enchiladas in a bowl of soup. The soup is thickened up with a can of refried beans instead of dairy…this soup can be made dairy free if you want it to be. This version is made in your electric pressure cooker in just a few minutes. How to make make chicken enchilada soup in the instant pot: Start by browning the chicken thighs on both sides in the instant pot.

Instructions to make Instant Pot Chicken Enchilada Soup:
  1. Add all ingredients to the Instant pot.
  2. Close the lid and vent to seal
  3. Select manual, and adjust to 35 minutes
  4. When finished, allow a 20 minute natural pressure release. Release any remaining pressure.
  5. Remove Chicken and shred. Place shredded chicken back into the soup.
  6. Top with your favorite toppings!

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. Instant Pot Chicken Enchilada Soup is quick and easy to make in the pressure cooker. It's loaded with chicken, corn, green chiles and diced tomatoes in a light creamy red enchilada sauce and perfect when you're craving a chicken soup recipe with extra spice! This creamy enchilada soup has the same deep, nuanced flavors as the restaurant version and it's a real crowd-pleaser because:.

So that is going to wrap this up for this special food instant pot chicken enchilada soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember 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!