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Before you jump to Instant Pot Chicken Enchilada Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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We hope you got insight from reading it, now let’s go back to instant pot chicken enchilada soup recipe. You can cook instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Instant Pot Chicken Enchilada Soup:
- You need 3 Chicken breasts, boneless, skinless, fresh or frozen
- Take 28 oz can, red enchilada sauce
- You need 1 (14 oz) can black beans, drained & rinsed
- You need 1 (14 oz) can corn, drained
- Get 2 (4 oz) cans diced green chilies
- Get 1 (28 oz) can diced tomatoes, with juice
- Prepare 28 oz Chicken broth
- Prepare 3 cloves garlic, crushed
- Provide salt
- Prepare Optional ingredient toppings:
- Take fresh cilantro
- Take avocado
- Take tortilla chips
- Get sour cream
- Get 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!
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