Instant Pot Quick & Easy Chicken Enchilada Soup

Instant Pot Quick & Easy Chicken Enchilada Soup

from pressurecookingtoday.com
Chicken

This quick and easy Instant Pot Chicken Enchilada Soup is a delicious dump-everything, one-pot recipe that’s ready in under 30 minutes.

Ingredients

  • 1 canUnknown ingredient
  • 1 canUnknown ingredient
  • 1 canUnknown ingredient
  • 1 canUnknown ingredient
  • 2boneless (skinless chicken breasts)
  • 2 cansUnknown ingredient
  • 2 cupsfrozen corn
  • shredded mexican cheese (if desired, for topping)
  • chopped fresh cilantro (if desired, for topping)
  • tortilla strips (if desired, for topping)
  • sour cream (if desired, for topping)
  • diced avocado (if desired, for topping)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Remove the chicken breasts from the soup and dice or shred the meat. Return the chicken to the soup in the cooking pot.

  4. 4

    Stir in the black beans and corn. Select Saute and bring to a boil, stirring occasionally, until the beans and corn are heated through.

  5. 5

    Serve topped with cheese, cilantro, tortilla strips, sour cream, and avocado, if desired.