Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, instant pot chicken enchilada soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Instant Pot Chicken Enchilada Soup is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Instant Pot Chicken Enchilada Soup is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. 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:
- Take 3 Chicken breasts, boneless, skinless, fresh or frozen
- Prepare 28 oz can, red enchilada sauce
- Get 1 (14 oz) can black beans, drained & rinsed
- Prepare 1 (14 oz) can corn, drained
- Prepare 2 (4 oz) cans diced green chilies
- Prepare 1 (28 oz) can diced tomatoes, with juice
- Get 28 oz Chicken broth
- Get 3 cloves garlic, crushed
- Take salt
- Make ready Optional ingredient toppings:
- Prepare fresh cilantro
- Prepare avocado
- Take tortilla chips
- Take sour cream
- 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:
- 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!
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’s going to wrap this up for this exceptional food instant pot chicken enchilada soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
