Instant Pot Pressure Cooker Chicken Enchiladas

These homemade Instant Pot Chicken Enchiladas are so delicious and thanks to the Instant Pot, a snap to make. The chicken and homemade enchilada sauce are prepared in the Instant Pot, then the enchiladas are assembled and baked in the oven. One of the features I love on my Instant Pot is the sauté feature. It’s so convenient to sauté the garlic, onion and jalapeño right in the pot, then add the chicken broth, tomato sauce, spices and chicken to cook. Once the chicken is cooked, remove and shred and you have all the ingredients to assemble the best chicken enchiladas you have ever had. So easy, you will never go back to store bought enchilada sauce again. This enchilada sauce tastes so fresh and flavorful next to canned enchilada sauce, there is really no comparison! I’ve also included a note in the recipe to convert these to slow cooker chicken enchiladas if you prefer.

Start by sautéing the onions, garlic and jalapeño in the Instant Pot. Next, add the chicken broth, tomato sauce, spice, salt and pepper, and a small amount of sugar to brighten the flavor of the tomato sauce along with the chicken breast. Cook chicken breasts and sauce for 10 minutes on high pressure, then Quick Release the pressure.

Carefully remove lid and chicken breasts and set aside to cool. Once the chicken has cooled it will shred easily to assemble enchiladas.

Instant Pot Pressure Cooker Chicken Enchiladas


  • 1 tablespoon of vegetable oil plus additional for toasting tortillas
  • 1 cup of finely diced onion
  • 4 cloves of garlic minced
  • 1 jalapeno seeds removed, minced
  • 1 cup of low-sodium chicken broth
  • 2 8 oz cans of good quality tomato sauce
  • 2 tablespoons of chili powder
  • 1 tablespoon of sugar
  • 1 teaspoon of cumin
  • 1 teaspoon of kosher salt and several turns of freshly ground pepper
  • 1 1/2 pounds of boneless skinless chicken breasts about 3 medium sized breasts
  • 2 tablespoons of chopped fresh cilantro plus more for garnish
  • 12 corn tortillas
  • 8 oz of sharp cheddar cheese shredded
  • 8 oz of monterey jack cheese shredded
  • sour cream for serving

  1. Set Instant Pot to Saute and add 1 tablespoon of oil.
  2. Saute onions, garlic and jalapeño until onions start to soften and turn translucent, 2-3 minutes.
  3. Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt and pepper to Instant Pot and stir to combine.
  4. Add chicken breasts to Instant Pot, close lid and set pressure release valve to Sealing.
  5. Set Instant Pot to High Pressure via Manual Mode for 10 minutes.

For The Full Instructions, Visit The Full Recipes (Thank You): number-2-pencil.com

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