Instant Pot Chicken Enchilada Soup

Name: Instant Pot Chicken Enchilada Soup
Cuisine: American
Ingredients: 3 Chicken breasts, boneless, skinless, fresh or frozen; 28 oz can, red enchilada sauce; 1 (14 oz) can black beans, drained & rinsed; 1 (14 oz) can corn, drained; 2 (4 oz) cans diced green chilies; 1 (28 oz) can diced tomatoes, with juice; 28 oz Chicken broth; 3 cloves garlic, crushed; salt; Optional ingredient toppings:; fresh cilantro; avocado; tortilla chips; sour cream; queso fresco cheese

Dee Mack @cook_4709597

Instant Pot Chicken Enchilada Soup

Dee Mack @cook_4709597

Saved

Ingredients

35 hp, 20 npr

3Chicken breasts, boneless, skinless, fresh or frozen
28 ozcan, red enchilada sauce
1 (14 oz)can black beans, drained & rinsed
1 (14 oz)can corn, drained
2 (4 oz)cans diced green chilies
1 (28 oz)can diced tomatoes, with juice
28 ozChicken broth
3 clovesgarlic, crushed
salt
Optional ingredient toppings:
fresh cilantro
avocado
tortilla chips
sour cream
queso fresco cheese

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Steps

35 hp, 20 npr

1

Add all ingredients to the Instant pot.
2

Close the lid and vent to seal
3

Select manual, and adjust to 35 minutes
4

When finished, allow a 20 minute natural pressure release. Release any remaining pressure.
5

Remove Chicken and shred. Place shredded chicken back into the soup.
6

Top with your favorite toppings!