delicious, DUMP & GO Instant Pot Chicken Enchilada Soup Recipe
You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
Just in time for soup season! This simple instant pot dump and go recipe is perfect for the busy family. You literally dump the ingredients into the instant pot, set the timer, and go. This instant pot chicken enchilada soup will be warming your friends and family throughout the fall season. Enjoy!
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~*~ FEATURED FALL LINKS ~*~
* simple & CREAMY Loaded Baked Potato Soup
* fast, simple Butternut Squash Soup
* Hearty Corned Beef Soup
3 tablespoons olive oil
1 cup onion, chopped
5 cloves garlic, minced
4 cups chicken broth
1 ½ cups tomatoes, chopped
1 ½ (1 15oz can) black beans, drained and rinsed
1 cup enchilada sauce
2 cups frozen corn
1 teaspoon cumin
1 teaspoon Mexican oregano
1 four ounce can chopped green chili
2 big boneless chicken breast
1 cup bell pepper, chopped
*Turn IP on to sauté. Add olive oil, onions and garlic. Cook for two minutes.
*Stir in the rest of the ingredient (except the chicken breast).
*Lay chicken breast in the IP.
*Cook on high Pressure/Manual for 20 minutes.
*fast release and remove chicken.
*Shred or chop chicken and return to IP and stir.
*Serve in a bowl topped with cheese, cilantro, green onions, avocado and sour cream.
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