Instant Pot White Chicken Enchilada Soup
Scribbled Underline
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This Creamy Instant Pot White Chicken Enchilada Soup is served with shredded chicken, cream cheese, and Monterey Jack Cheeses.
Scribbled Underline
Scribbled Underline
Scribbled Underline
Scribbled Underline
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It's a family favorite casserole recipe turned into a comforting soup - perfect for cooler weather and the fall season.
Scribbled Underline
Scribbled Underline
Scribbled Underline
Scribbled Underline
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Ingredients
Chicken breasts Green Bell Pepper Unsalted Butter Garlic cloves Onion Chicken broth
Full Ingredients
Set the Instant Pot to Saute and add the butter, garlic, green pepper, and diced onion. Saute until fragrant and the onion is translucent.
Directions
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Deglaze the bottom of the liner if necessary and add the chicken. Sprinkle the salt and pepper onto the chicken.
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Add in the canned green chilies and the chicken broth. Close the lid and pressure cook on High Pressure/Manual Cook for 12 minutes.
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Allow a 10-minute natural release before removing the lid. Using two forks or a hand mixer, shred the chicken.
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