Name: Instant Pot Chicken Enchilada Stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 2 lb boneless, skinless chicken breasts; 1 cup chopped onion; 3 cups chicken broth; 1 (15-oz) can black beans, drained and rinsed; 1 (14.5-oz) can fire-roasted diced tomatoes; 1 (10-oz) can red enchilada sauce; 1 (4-oz) can diced green chiles; 2 cups frozen whole kernel corn; 3 cloves garlic, minced; 1 Tbsp ground cumin; 1 Tbsp chili powder; 2 tsp dried oregano; 1 tsp salt; 1/2 tsp pepper

Instant Pot Chicken Enchilada Stew

15m Prep, 15m Cook, 30m Total

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Ingredients

2 lb boneless, skinless chicken breasts
1 cup chopped onion
3 cups chicken broth
1 (15-oz) can black beans, drained and rinsed
1 (14.5-oz) can fire-roasted diced tomatoes
1 (10-oz) can red enchilada sauce
1 (4-oz) can diced green chiles
2 cups frozen whole kernel corn
3 cloves garlic, minced
1 Tbsp ground cumin
1 Tbsp chili powder
2 tsp dried oregano
1 tsp salt
½ tsp pepper

Instructions

Combine all ingredients in a 6-quart Instant Pot. Close and lock pot lid. Turn steam release to sealing position. Set cook time on Manual for 12 minutes.
When timer sounds, turn pot off, and release steam using Quick Release method. Shred chicken using 2 forks.

Instant Pot Chicken Enchilada Stew

Ingredients

Instructions

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