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Instant Pot Chicken Enchilada Soup is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It's enjoyed by millions every day. They're nice and they look wonderful. Instant Pot Chicken Enchilada Soup is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you cook that.
Ingredients needed to cook Instant Pot Chicken Enchilada Soup:
- 3 Chicken breasts, boneless, skinless, fresh or frozen
- 28 oz can, red enchilada sauce
- 1 (14 oz) can black beans, drained & rinsed
- 1 (14 oz) can corn, drained
- 2 (4 oz) cans diced green chilies
- 1 (28 oz) can diced tomatoes, with juice
- 28 oz Chicken broth
- 3 cloves garlic, crushed
- salt
- Optional ingredient toppings:
- fresh cilantro
- avocado
- tortilla chips
- sour cream
- 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!
So that is going to wrap this up for this exceptional food instant pot chicken enchilada soup recipe. Thanks so much for reading. I'm sure you can 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. Thank you for reading. Go on get cooking!
