Instant Pot Chicken Enchilada Recipe
This recipe is the perfect recipe for a busy weeknight. It comes together in about 30 minutes and is so simple and delicious.
Servings: 8
Equipment
- pressure cooker
- cutting board
- sharp knife
Ingredients
- 4 cups chopped chicken breasts I cut mine into about 1-inch pieces. You can also use chicken thighs if you prefer.
- 3 15 ounce cans black beans
- 2 15 ounce cans of corn If you use fresh or frozen, it is about 3 cups of corn.
- 1 ½-2 cups enchilada sauce
- ½ onions, chopped
- 2 tablespoons minced garlic
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1-2 teaspoons cayenne pepper Depends on how spicy you like it. If you aren't into spicy food, omit the cayenne.
- 2 cups chicken or veggie stock
- salt and pepper to taste I like to add 1 teaspoon of salt to begin with, then add more after it is cooked as needed/.
- ¾ cup evaporated milk
- Toppings of choice I like avocadoes, cheese, jalapenos, and tortillas or tortilla chips.
Instructions
- Read all the way through before starting.
- Add all ingredients, BUT THE EVAPORATED MILK to the pressure cooker. Mix briefly. Then secure the lid and seal for pressure. Pressure cook on high for 15 minutes.
- Let it natural release for about 5 minutes, then carefully release the pressure.
- Take off the lid and turn off the heat or unplug. Add in your evaporated milk and mix well. Serve immediately.
- Top as desired. That is it! I told you this recipe was easy!!
- Now, sit back and enjoy. You deserve it.