Turn off saute setting. Add in the chicken, green chilies and salsa. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 15 minutes if using frozen chicken and 12 minutes if chicken is fresh. When time is up let the pot sit for 10 minutes and then move valve to venting.
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Select the Sauté function on your Instant Pot. Once hot, add the avocado oil. Add the onion, bell pepper, jalapeño, and garlic. Sauté for 2-3 minutes. Press Cancel on your Instant Pot. Add the chicken, bone broth, diced tomatoes, red enchilada sauce, green chilis, cumin, oregano, and salt. Secure the lid.
Step 2. Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to
Spray base of the Instant Pot with cooking spray. Select the saute setting and add oil. Saute red pepper, onion and garlic for 5 minutes. Add chicken, chicken broth, tomatoes, enchilada sauce, corn, tomato paste and seasonings. Stir to combine. Lock lid and close vent. Select manual setting and adjust pressure to high and cook for 20 minutes.
Turn instant pot to sauté function. Add oil, diced onion, jalapeno and bell pepper. Sauté for 2-3 minutes, until onions are soft; add garlic and sauté 30 more seconds. Add chicken to the instant pot (to avoid having to shred chicken after the soup is done cooking in the instant pot you can cut the raw chicken into bite size pieces before cooking).
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Add chicken broth, enchilada sauce, cumin, taco seasoning, shredded chicken, oregano, cilantro, roasted red tomatoes, corn and beans. Secure the lid onto your Instant Pot. Select the ‘Pressure Cook’ function on high and cook for 10 minutes. Once the timer beeps, quick release all pressure and carefully remove the lid.
Add chicken to broth and bring to simmer. In a bowl, place can of diced tomatoes with chilies (and juice) to 2 cups of water. With immersion blender, smooth to puree. Then add to soup pot. Simmer for 20 minutes until flavors meld. Spoon into warm soup bowls. Top with cheddar/jack cheese. May top with sour cream if preferred.
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2½ cups chicken broth; ½ cup heavy whipping cream; 1 packet of taco seasoning; salt and pepper to taste; Instructions. Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper. When chicken is cooked through, remove from slow cooker and shred.
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This enchilada soup recipe will work for an Instant Pot or a slow cooker. To make slow cooker chicken enchilada soup: With the exception of toppings, place all of the soup ingredients into a slow cooker in order. Stir the ingredients to combine. Cook on low power for 8 hours or on high power for 4 to 6 hours. Making it on the stovetop
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Heat avocado oil in a large pot over medium heat. Add in the onion, garlic, spices and chicken. Cook until the chicken is cooked through (about 8 minutes). Pour in the enchilada sauce and chicken broth. Whisk in the xanthan gum and bring to a boil to thicken. Remove from the heat and season with salt and pepper to taste.
Add the first ingredients to the Instant Pot and pressure cook the chicken in the liquids for 8 minutes. It will take about 5 minutes to come up to pressure. When the time is up, go a natural release for 5 minutes, then release the remaining pressure. Shred the chicken and put it back into the pot. Then add the cheeses and stir until melted.
How to make Instant Pot Low Carb Vegetable Soup Sear the chicken thighs Heat your Instant Pot on the saute mode with a tbsp of oil. Once hot, mix the salt and pepper into the chicken thighs then sear in the hot oil …
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Select the normal sauté function on the Instant Pot and add the vegetable oil. When the oil is hot, add the onions; cook for 3 to 4 minutes, or until the onions are softened. Add the garlic and jalapeño pepper and sauté for 1 minute longer. Diana Rattray. Add the boneless chicken pieces, the chicken stock, enchilada sauce, tomatoes, corn
Set Instant Pot for ten minutes. Once its finished turn off Instant pot and let it naturally release. Remove chicken and shred with a fork. Return the shredded chicken to the Instant Pot and add 1 cup of Plain Greek Yogurt. Mix well. Preheat over to …
Cook 3-4 minutes until soft. In a small bowl, mix together the tomato sauce, vinegar, chipotle chili, and spices. Pour into the pot. Add in the broth and chicken and give it a stir. Put the lid on and reset to Manual high pressure for 20 minutes. At the end of 20 minutes, release the vent valve. Remove the chicken and shred, add it back to the
High pressure 40 minutes with manual release. Strain bits and return to IP with celery, parsley, and chicken. High pressure for 7 minutes, natural release for additional 7 minutes then manually release the rest. Serve as desired.
Remove the lid and transfer the chicken thighs to a plate. Shred the chicken on the plate (using two forks works well) and return to the pot. Add 1 cup of cheese (1/4 cup at a time, to avoid clumping) and the cilantro. Stir until cheese has melted completely. Ladle your Keto Chicken Enchilada Soup into bowls.
While chicken is in the oven, melt butter in a 4 quart soup pot over medium heat. Add green pepper, tomatoes, onion and celery; cook until vegetables are tender. Stir in garlic and cook for another minute.
Here's how to make Instant Pot Green Enchilada Chicken Soup: Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred. Set Instant Pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm.
In a 6-quart slow cooker, add chicken breast or thighs, green enchilada sauc e, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. Add half and half, jack cheese, cream cheese, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted. Add chicken back to the pot.
Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.
Instant Pot Chicken Enchilada Soup can be thrown together in a pinch and is ready to eat in about 30 minutes. Spicy and hearty, a big hit for your family!