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Healthy dwelling is always enjoyable and I am hoping you'll be extra observed to live it after studying the item above. Now it is time for us to cook this recipe for instant pot chicken enchilada soup. To cook instant pot chicken enchilada soup you need 15 ingredients and 6 steps. Here's the way to cook it.
The ingredients needed to cook Instant Pot Chicken Enchilada Soup:
- Provide 3 of Chicken breasts, boneless, skinless, fresh or frozen.
- Take 28 oz of can, red enchilada sauce.
- Take 1 (14 oz) of can black beans, drained & rinsed.
- Use 1 (14 oz) of can corn, drained.
- Prepare 2 (4 oz) of cans diced green chilies.
- You need 1 (28 oz) of can diced tomatoes, with juice.
- Provide 28 oz of Chicken broth.
- Take 3 cloves of garlic, crushed.
- Prepare of salt.
- Take of Optional ingredient toppings:.
- Get of fresh cilantro.
- Take of avocado.
- Take of tortilla chips.
- Prepare of sour cream.
- Provide of 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!.
I didn't have red sauce on hand so I used only green nontheless these are. Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers. Add broth and chicken to pot and stir well. Delicious, simple, and comforting, this Instant Pot Chicken Enchilada Soup will become a family favorite.
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