Recipe of Instant Pot Chicken Enchilada Soup Speedy

Recipe of Instant Pot Chicken Enchilada Soup Speedy

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Instant Pot Chicken Enchilada Soup

Before you jump to Instant Pot Chicken Enchilada Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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A large amount of electricity is definitely consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to operate less frequently, will also save electricity.

From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Efficient living is actually something we can all perform, without difficulty. Mostly, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to instant pot chicken enchilada soup recipe. To make instant pot chicken enchilada soup you need 15 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Instant Pot Chicken Enchilada Soup:

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

Instructions 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!.

I didn't have red sauce on hand so I used only green nontheless these are. Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers. Add broth and chicken to pot and stir well. Delicious, simple, and comforting, this Instant Pot Chicken Enchilada Soup will become a family favorite.

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