How to Make Any-night-of-the-week Instant Pot Chicken Enchilada Soup

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The ingredients needed to make Instant Pot Chicken Enchilada Soup:

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

Steps to make Instant Pot Chicken Enchilada Soup:

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!

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