Chicken enchilada soup Instant pot IP

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, chicken enchilada soup instant pot ip. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chicken enchilada soup Instant pot IP is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Chicken enchilada soup Instant pot IP is something which I have loved my entire life. They are nice and they look wonderful.

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To get started with this recipe, we have to prepare a few ingredients. You can cook chicken enchilada soup instant pot ip using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken enchilada soup Instant pot IP:
  1. Prepare 2 tablespoons olive oil
  2. Get 1 pound chicken breasts cubed
  3. Prepare 1 white onion chopped
  4. Prepare 2 cups chicken stock/broth
  5. Take 1 (10 oz) can of red enchilada sauce
  6. Get 1 (14 oz) can fire roasted tomatoes
  7. Prepare 1 (14 oz) can whole kernel corn
  8. Get 8 oz diced green chilies
  9. Get 4 cloves garlic minced
  10. Make ready 1 teaspoon ground cumin
  11. Take to taste Salt
  12. Get Garnishes
  13. Take shredded cheese
  14. Get sour cream
  15. Get diced avocado
  16. Get hot sauce
  17. Take Crumbled Tortilla chips

Secure the lid and turn the steam vent valve to the sealing position. Sprinkle salt and pepper over the chicken. Cook four chicken thighs until browned and then flip and brown on the other side, about four minutes per side. Nestle in the chicken breasts to the Instant Pot.

Instructions to make Chicken enchilada soup Instant pot IP:
  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!!

Cook four chicken thighs until browned and then flip and brown on the other side, about four minutes per side. Nestle in the chicken breasts to the Instant Pot. Remove chicken breasts from IP and shred with a fork. Return to Instant Pot, stir and serve. Set your Instant Pot to "Saute" mode.

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