Instant Pot Chicken Enchilada Soup

https://tastesbetterfromscratch.com/instant-pot-chicken-enchilada-soup/

Tags: Instant

Ingredients

• Skinless chicken thighs, 4-5
• Olive oil, 2 Tablespoons, divided
• Onion, 1, chopped
• Cloves garlic, 4, minced
• Carrots, 2, chopped
• Celery, 2 ribs, chopped
• Red bell pepper, 1, chopped
• Chili powder, 1.5 teaspoons
• Ground cumin, 1 teaspoon
• Ground coriander, 1 teaspoon
• Dried oregano, 1 teaspoon
• Paprika, 0.75 teaspoon
• Low-sodium chicken broth, 6 cups
• Diced tomatoes, 14.5 ounce can
• Yellow corn tortillas, 6
• Black beans, 1 can, drained and rinsed
• Diced green chiles, 4 ounce can
• Heavy whipping cream, 0.5 cup
• Green onions, Optional
• Sour cream, Optional
• Cheese, Optional
• Avocado, Optional
• Cilantro, Optional
• Crushed tortilla chips

Kitchen Tools

• Instant Pot

Cooking Directions

1. Sear Chicken: Season the chicken thighs with salt and pepper. Turn instant pot to sauté setting. Add 1 tablespoon of oil to the pan. Add the chicken thighs and sear the chicken for 1-2 minutes on both sides, just until brown. Remove to a plate.
2. Sauté Vegetables: Add a little more oil to the pan, along with onion, garlic, carrots, celery, and bell pepper and sauté for 2-3 minutes.
3. Add Seasonings: Turn instant pot off and stir in chili powder, cumin, coriander, oregano, and paprika.
4. Pressure cook: Add the chicken broth and diced tomatoes and stir. Add the chicken thighs and corn tortillas (press whole corn tortillas into the soup mixture). Cook on Manual/High Pressure for 10 minutes. Allow the pressure to naturally release for 12 minutes, and then do a controlled quick release.
5. Shred Chicken: Remove the chicken to a plate and shred the meat.
6. Blend Soup (Optional): (This step is optional, but I really like it to make a smooth soup.) Ladle the soup from the instant pot into a blender, in batches, and blend until smooth.
7. Combine: Return pureed soup to the instant pot, along with shredded chicken, black beans, green chiles, and cream. Season with salt and pepper, to taste, if needed.

Notes

1. *Chicken: You could use chicken breasts, but chicken thighs cook better in the instant pot because they don't dry out as easily. To use chicken breasts cook on high pressure for 8 minutes, with a 10 minute natural release.