Chicken enchilada soup Instant pot IP

Name: Chicken enchilada soup Instant pot IP
Total time: 7200 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 pound chicken breasts cubed; 1 white onion chopped; 2 cups chicken stock/broth; 1 (10 oz) can of red enchilada sauce; 1 (14 oz) can fire roasted tomatoes; 1 (14 oz) can whole kernel corn; 8 oz diced green chilies; 4 cloves garlic minced; 1 teaspoon ground cumin; to taste Salt; shredded cheese; sour cream; diced avocado; hot sauce; Crumbled Tortilla chips

Aaron Anderson @aanderson

Sioux Falls

Comfort food!

Aaron Anderson @aanderson

Sioux Falls

Comfort food!

Saved

Ingredients

1/2 hour

4-6 servings

2 tablespoonsolive oil
1 poundchicken breasts cubed
1white onion chopped
2 cupschicken stock/broth
1 (10 oz)can of red enchilada sauce
1 (14 oz)can fire roasted tomatoes
1 (14 oz)can whole kernel corn
8 ozdiced green chilies
4 clovesgarlic minced
1 teaspoonground cumin
to tasteSalt
Garnishes
shredded cheese
sour cream
diced avocado
hot sauce
Crumbled Tortilla chips

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Steps

1/2 hour

1

Turn instant pot to saute high/more. When it reads hot add olive oil and onions. Cook for a minute.
2

Add chicken and cook while stirring untill the outside of chicken turns white.
3

Add chicken broth, enchilada sauce, tomatoes (with liquid), corn (with liquid), green chilies (with liquid), garlic, salt and cumin. Stir with a wooden spoon and scrape the bottom of the pot to remove any bits.
4

Seal pressure cooker and cook on high pressure for 15 minutes then NPR for 10 minutes. Release the rest of the pressure.
5

Remove lid. Ladle into bowls. Top with tortilla chips, avocado, sour cream, cheese, and hot sauce.
6

Enjoy!!