Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, instant pot chicken enchilada soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Instant Pot Chicken Enchilada Soup is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Instant Pot Chicken Enchilada Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
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 get started 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 that.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- Make ready 3 Chicken breasts, boneless, skinless, fresh or frozen
- Take 28 oz can, red enchilada sauce
- Get 1 (14 oz) can black beans, drained & rinsed
- Get 1 (14 oz) can corn, drained
- Take 2 (4 oz) cans diced green chilies
- Prepare 1 (28 oz) can diced tomatoes, with juice
- Take 28 oz Chicken broth
- Take 3 cloves garlic, crushed
- Take salt
- Make ready Optional ingredient toppings:
- Make ready fresh cilantro
- Prepare avocado
- Make ready 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.
Steps 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! Instant Pot Creamy Chicken Enchilada Soup.
So that’s going to wrap it 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 interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
