Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, instant pot chicken enchilada soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Instant Pot Chicken Enchilada Soup is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. 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 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 cook it.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- Prepare Chicken breasts, boneless, skinless, fresh or frozen
- Take can, red enchilada sauce
- Prepare can black beans, drained & rinsed
- Make ready can corn, drained
- Prepare cans diced green chilies
- Make ready can diced tomatoes, with juice
- Prepare Chicken broth
- Prepare garlic, crushed
- Get salt
- Make ready Optional ingredient toppings:
- Take fresh cilantro
- Prepare avocado
- Make ready tortilla chips
- Prepare sour cream
- Make ready 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’s going to wrap this up for this special food instant pot chicken enchilada soup recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
