We can cook Instant Pot Chicken Enchilada Soup by using 15 ingredients and 6 steps. Here is how you cook Instant Pot Chicken Enchilada Soup.
Ingredients of Instant Pot Chicken Enchilada Soup
- Prepare 3 of Chicken breasts, boneless, skinless, fresh or frozen.
- Prepare 28 oz of can, red enchilada sauce.
- You need to prepare 1 (14 oz) of can black beans, drained & rinsed.
- You need to prepare 1 (14 oz) of can corn, drained.
- Prepare 2 (4 oz) of cans diced green chilies.
- Prepare 1 (28 oz) of can diced tomatoes, with juice.
- Prepare 28 oz of Chicken broth.
- You need to prepare 3 cloves of garlic, crushed.
- You need to prepare of salt.
- Prepare of Optional ingredient toppings:.
- You need to prepare of fresh cilantro.
- Prepare of avocado.
- Prepare of tortilla chips.
- You need to prepare of sour cream.
- Prepare of queso fresco cheese.
Instant Pot Chicken Enchilada Soup directions
- 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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