Instant Pot Enchilada Soup

Filling and delicious instant pot chicken enchilada soup made easy, and lightened up!

📝 Ingredients

• 3-4 chicken breasts (1 lb or 450 g total)
• 1 can black beans, drained (14.5 oz or 400 g)
• 1 can corn kernels, don't drain (14.5 oz or 400 g)
• 1 onion, finely chopped or grated
• 3 garlic cloves, crushed
• 1-2 carrots, grated
• 1/2 tsp chili powder
• 1 tsp Worcestershire sauce
• 1-2 tsp green tabasco or sriracha sauce
• 1 can enchilada sauce (10 oz or 285 g)
• 1 stock cube, chicken or veggie
• 4 cups water
• 1/2 cup heavy or cooking cream
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese (8 oz or 200 g)

👨‍🍳 Instructions

1. 1To the instant pot, add the chicken breasts, the drained black beans, can of corn (without draining), onion, garlic, and carrots.
2. 2Add the enchilada sauce, chilli powder, Worcestershire, the tabasco, the stock cube, and the water. Cover instant pot, making sure the valve is set to seal and turn it on high pressure for 15 minutes.
3. 3Once cooking time is over, wait 5 minutes, then quickly release the pressure. Open the lid, and use two fork to shred the chicken breasts. They should shred very easily.
4. 4Stir in the heavy cream, sour cream, and cheese. Keep stirring until the cheese melts.
5. 5Serve with crispy tortilla strips and coriander if desired and enjoy immediately.