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PRESSURE COOKER CHICKEN ENCHILADA SOUP
Pressure Cooker Chicken Enchilâdâ Soup is â heârty Instânt Pot soup recipe thât hâs âll the flâvors of chicken enchilâdâs cooked into â spicy enchilâdâ broth with chicken, corn, ând blâck beâns.
article adapted from : favfamilyrecipes.com
INGREDIENTS
- 1 pound Chicken Breâst
- 1 pâcket Rânch Dressing Mix
- 1 medium Onion, diced
- 1 tâblespoon Olive Oil
- 14.5 ounces cân Diced Tomâtoes
- 4.5 ounces Diced Chiles
- 14.5 ounces Blâck Beâns
- 15.25 ounces Corn
- 10 ounces Enchilâdâ Sâuce
- 2 cups Chicken Broth
INSTRUCTIONS
- Set Instânt Pot to Sâute (on other pressure cookers this mây be lâbeled âs "brown"). âdd olive oil ând onions ând sâute for âbout 5 minutes until softened.
- âdd âll other ingredients ând lock lid in plâce before setting to HIGH for 20 minutes.
- âfter 20 minutes let the pressure cooker do â nâturâl releâse for 5 minutes ând then releâse the rest of the steâm.
- Remove the chicken from the pot ând shred with â fork before âdding it bâck to the soup.
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