Chicken Enchilada Soup Made In The Instant Pot Pressure Cooker Recipes

INSTANT POT QUICK & EASY CHICKEN ENCHILADA SOUP

Steps:

• Add chicken broth, enchilada sauce, tomatoes, and chiles to the pressure cooking pot. Stir to combine. Add the chicken breasts. Lock the lid in place. Select High Pressure and 5 minutes cook time.
• When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
• Remove the chicken breasts from the soup and dice or shred the meat. Return the chicken to the soup in the cooking pot.
• Stir in the black beans and corn. Select Saute and bring to a boil, stirring occasionally, until the beans and corn are heated through.
• Serve topped with cheese, cilantro, tortilla strips, sour cream, and avocado, if desired.

INSTANT POT CREAMY ENCHILADA SOUP RECIPE

Steps:

• Place chicken in the Instant Pot.
• Add in the garlic, chili powder, Worcestershire sauce, sriracha sauce, onion, red pepper, black beans, and corn.
• Then add in the enchilada sauce, chicken broth, salt and pepper, to taste.
• Place the lid on the Instant Pot and put in locked position. Set the knob to sealing. Press the Manual/Pressure Cook button and set the timer for 20 minutes.
• When cook time is done, do a quick release.
• Remove chicken breasts from the pot and shred, then return chicken to the pot.
• Add in cream, sour cream, and cheddar cheese; stir until completely melted and soup is smooth.
• Serve topped with tortilla chips and fresh cilantro.

PRESSURE COOKER CHICKEN ENCHILADA SOUP

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. When oil is hot, add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 7 minutes; quick-release any remaining pressure. , Remove chicken from pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired.