Recipe of Ultimate Instant Pot Chicken Enchilada Soup
Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Steps to Prepare Any-night-of-the-week Instant Pot Chicken Enchilada Soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Instant Pot Chicken Enchilada Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Instant Pot Chicken Enchilada Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Instant Pot Chicken Enchilada Soup estimated approx 35 hp, 20 npr.
To get started with this recipe, we must first prepare a few components. You can have Instant Pot Chicken Enchilada Soup using 15 ingredients and 6 steps. Here is how you can achieve it.
Ingredients and spices that need to be Make ready to make Instant Pot Chicken Enchilada Soup:
- 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
Steps to make 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!
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