Instant Pot Chicken Enchilada Soup
Simple ingredients thrown together in the instant pot to make an exceptional soup! It's everything you love about Chicken Enchiladas, but only needing to dirty one pot. It's bound to be a family Fall favorite!
Equipment
- Pressure Cooker
Ingredients
- 3 skinless, boneless chicken breasts about 1-1.5lbs
- 2 cups chicken broth
- (1) 10.5oz can Fiesta Cheese soup
- (1) 10oz can red enchilada sauce
- (1) 14oz can black beans, rinsed and drained
- (1) 14oz can fire-roasted diced tomatoes, with juices
- (1) 11oz can mexicorn
- 2 tbsp minced garlic
- 1/2 white onion, diced
- 2 tsp ground cumin
- salt and pepper, to taste
- Optional Garnishes: fresh cilantro, avocado, sour cream, tortilla chips/strips, red onion, cheeses
Instructions
- I. In the base of your Instant pot, saute diced onion in I-2 tablespoons of olive oil for 5 minutes or until softened and translucent.2. Next, add in the rest of the ingredients (except chicken) and give it a quick stir. Finally, submerge the chicken breasts into the mixture.3. Cover your Insta pot and secure the lid. Press the manual or pressure cook button and set the timer tor 10 minutes. Make sure valve is set to sealing. When the timer beeps, let the pressure release naturally for 10 minutes. After this time,move the valve to venting. Remove the lid carefully.4. Remove the chicken and shred on a cutting board. Add back into the instapot and stir. Serve warm, with optional garnishes. Store leftovers in an airtight container in the refrigerator.