INSTANT POT PRESSURE COOKER CHICKEN ENCHILADAS

Oh, my! This spectacular dish will bring satisfaction to your craving tummy! This recipe is a must-try, I’m telling you! Feel free to tweak this recipe to your liking. I am sure that you can do a lot to take this very simple recipe to the next level! Have a beautiful day, friends. Enjoy!

Ingredients:

1 tbsp of vegetable oil plus additional for toasting tortillas

1 c of finely diced onion

4 cloves of garlic minced

1 jalapeno seeds removed, minced

1 c of low-sodium chicken broth

2 8 ounces cans of good quality tomato sauce

2 tbsp of chilli powder

1 tbsp of sugar

1 tsp of cumin

1 tsp of kosher salt and several turns of freshly ground pepper

1 1/2 lb of boneless skinless chicken breasts about 3 medium-sized breasts

2 tbsp of chopped fresh cilantro plus more for garnish

12 corn tortillas

8 ounces of sharp cheddar cheese shredded

8 ounces of Monterey jack cheese shredded

sour cream for serving

Directions:

Press the “Saute” button on the Instant Pot.

Add 1 tbsp of oil and allow it to become hot.

Add the garlic, onions, and jalapeno. Saute until aromatic and soft.

Add the tomato sauce, chicken broth, sugar, chilli powder, cumin, salt, and pepper. Stir until well mixed.

Add the chicken breasts, then close the Instant Pot. Cook for about 10 minutes on a high setting.

Shred the cheese and prepare tortillas.

Preheat the oven to 200 degrees C or 400 degrees F.

Brush each tortilla with a bit of vegetable oil, then arrange them onto the prepared baking sheet.

2 tbsp of chopped fresh cilantro plus more for garnish

12 corn tortillas

8 ounces of sharp cheddar cheese shredded

8 ounces of Monterey jack cheese shredded

sour cream for serving

Directions:

Press the “Saute” button on the Instant Pot.

Add 1 tbsp of oil and allow it to become hot.

Add the garlic, onions, and jalapeno. Saute until aromatic and soft.

Add the tomato sauce, chicken broth, sugar, chilli powder, cumin, salt, and pepper. Stir until well mixed.

Add the chicken breasts, then close the Instant Pot. Cook for about 10 minutes on a high setting.

Shred the cheese and prepare tortillas.

Preheat the oven to 200 degrees C or 400 degrees F.

Brush each tortilla with a bit of vegetable oil, then arrange them onto the prepared baking sheet.

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ROASTED VEGETABLES