Easiest Way to Make Perfect Chicken enchilada soup Instant pot IP

Chicken enchilada soup Instant pot IP. Instant Pot Chicken Enchilada Soup-all the flavors of chicken enchiladas in a bowl of soup. The soup is thickened up with a can of refried beans instead of dairy…this soup That's where this recipe for instant pot chicken enchilada soup comes in. It's one of those throw-everything-in kind of recipes.

Pingback: Crock Pot Chicken Enchilada Soup - Easy Low. The more I use my Instant Pot, the more I love it. It is perfect for those nights when you are in a rush to get something on the table. You can have Chicken enchilada soup Instant pot IP using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken enchilada soup Instant pot IP

1. Prepare 2 tablespoons of olive oil.
2. You need 1 pound of chicken breasts cubed.
3. You need 1 of white onion chopped.
4. You need 2 cups of chicken stock/broth.
5. You need 1 (10 oz) of can of red enchilada sauce.
6. Prepare 1 (14 oz) of can fire roasted tomatoes.
7. You need 1 (14 oz) of can whole kernel corn.
8. It's 8 oz of diced green chilies.
9. You need 4 cloves of garlic minced.
10. It's 1 teaspoon of ground cumin.
11. It's to taste of Salt.
12. Prepare of Garnishes.
13. It's of shredded cheese.
14. Prepare of sour cream.
15. It's of diced avocado.
16. You need of hot sauce.
17. You need of Crumbled Tortilla chips.

If you were reading over the recipe and wondering if it was okay to add the cream cheese to the Instant Pot, let me assure you, it is totally fine! I'm confidant this delicious Instant Pot Chicken Enchilada Soup recipe will be your family's new favorite! It's so flavorful and healthy too, loaded with vegetables, protein and fiber from the carrots, celery, bell pepper, onion, black beans and chicken. For a different take on chicken enchiladas that will make everyone happy, give this Instant Pot® recipe a try.

Chicken enchilada soup Instant pot IP instructions

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!!.

The Instant Pot®certainly speeds up the process of these tasty enchiladas. I used a blend of Monterey Jack and cheddar cheese. I didn't have red sauce on hand so I used only green. An Instant Pot pressure cooker makes this sensational chicken enchilada soup a breeze to prepare and cook. Make it mild or make it spicy!