Instant Pot Chicken Enchilada Soup.

You can cook Instant Pot Chicken Enchilada Soup using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Instant Pot Chicken Enchilada Soup

1. Prepare 3 of Chicken breasts, boneless, skinless, fresh or frozen.
2. Prepare 28 oz of can, red enchilada sauce.
3. It's 1 (14 oz) of can black beans, drained & rinsed.
4. Prepare 1 (14 oz) of can corn, drained.
5. It's 2 (4 oz) of cans diced green chilies.
6. Prepare 1 (28 oz) of can diced tomatoes, with juice.
7. You need 28 oz of Chicken broth.
8. It's 3 cloves of garlic, crushed.
9. Prepare of salt.
10. It's of Optional ingredient toppings:.
11. Prepare of fresh cilantro.
12. It's of avocado.
13. Prepare of tortilla chips.
14. You need of sour cream.
15. It's of queso fresco cheese.

Instant Pot Chicken Enchilada Soup instructions

1. Add all ingredients to the Instant pot..
2. Close the lid and vent to seal.
3. Select manual, and adjust to 35 minutes.
4. When finished, allow a 20 minute natural pressure release. Release any remaining pressure..
5. Remove Chicken and shred. Place shredded chicken back into the soup..
6. Top with your favorite toppings!.