I am quite fond of Chicken Enchilada soup – it’s a great option if you are gluten or dairy free or if you’re on a Paleo plan – leave out the corn and beans and it’s still a yummy option. Even better, making it in a pressure cooker is quick and easy. I love using my Instant Pot to get healthy meals on the table quickly. I can’t necessarily say I have a recipe. I’ve gleaned this from various posts and never really paid attention to where they came from (SORRY).
No pictures on this one – but it’s so so simple – add 2 boneless, skinless chicken breast (these can even be frozen), a carton of chicken broth, a can of enchilada sauce (hotness based on your taste – I use mild), a can of fire roasted diced tomatoes and a can of tomatoes with green chilies to your pressure cooker inner pot. Close and seal the lid, cook on Manual, high pressure for 5 minutes. Allow this to natural pressure release for 10 minutes – release the remaining pressure.
Shred the chicken (I found this great salad chopper thing from the Pampered Chef that lets me shred the cooked chicken without even taking it from the pot!). Add 2 cups of frozen corn and 2 cans of rinsed black beans if you eat them – additional seasonings – salt, pepper is all I used.
Close and seal the lid again, and cook using the soup setting for 10 minutes (if you don’t have a soup setting – use manual/high pressure for 10 minutes) – followed by quick pressure release.
Serve your soup with toppings of your choice – avocados, cilantro, a squeeze of lime, some tortilla strips, cheese – and ummmm sour cream – yum.
Here’s the recipe – remember that results with different pressure cookers will vary – you know yours best – adjust as needed.