Instant Pot Chicken Enchilada Soup

Dee Mack
Dee Mack @cook_4709597

Instant Pot Chicken Enchilada Soup

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Dee Mack
Dee Mack @cook_4709597
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Ingredients

35 hp, 20 npr
  1. 3Chicken breasts, boneless, skinless, fresh or frozen
  2. 28 ozcan, red enchilada sauce
  3. 1 (14 oz)can black beans, drained & rinsed
  4. 1 (14 oz)can corn, drained
  5. 2 (4 oz)cans diced green chilies
  6. 1 (28 oz)can diced tomatoes, with juice
  7. 28 ozChicken broth
  8. 3 clovesgarlic, crushed
  9. salt
  10. Optional ingredient toppings:
  11. fresh cilantro
  12. avocado
  13. tortilla chips
  14. sour cream
  15. queso fresco cheese

Cooking Instructions

35 hp, 20 npr
  1. 1

    Add all ingredients to the Instant pot.

  2. 2

    Close the lid and vent to seal

  3. 3

    Select manual, and adjust to 35 minutes

  4. 4

    When finished, allow a 20 minute natural pressure release. Release any remaining pressure.

  5. 5

    Remove Chicken and shred. Place shredded chicken back into the soup.

  6. 6

    Top with your favorite toppings!
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Dee Mack
Dee Mack @cook_4709597
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Comments

x
x @cook_5886383
Looks delicious! Perfect for a chilly day. :)
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