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Best Instant Pot Chicken Enchilada Soup

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The best chicken enchilada soup made easy in the Instant Pot! It’s the perfect combination of flavors with all of the yummy toppings including avocado, tortilla chips, cilantro, and jalapeño.

Best Instant Pot Chicken Enchilada Soup

It’s true I love chicken enchilada soup!

Soups have always been my thing. You can loads tons of nutrition and flavor into one bowl and the blend of flavors can be amazing. I made this chicken enchilada soup awhile ago on the stove and it’s great. However, when made in the instant pot it is spectacular!

You can use fresh or frozen chicken. Yes! You can use frozen chicken breasts for this recipe! It really works like a charm! How many times do I have to improvise and make us something else quick because I forget to thaw the meat?! This time you can keep your dinner plans and use the frozen chicken.

Best Instant Pot Chicken Enchilada Soup

The instant pot adds a bit of magic to this chicken enchilada soup! The flavor seems even more pronounced than when made on the stove and with the instant pot there’s no need to chaperone it.

Best Instant Pot Chicken Enchilada Soup

My husband loves Mexican food but he never gets too excited about having chicken enchilada soup for dinner and so I don’t make it that often.

I haven’t made it this season yet and so I decided to give it a go. And since I hadn’t used my instant pot yet I immediately got interested in the idea of making it in there. It was 100% the best decision of the year! We absolutely loved it! So much more flavor and what’s chicken enchilada soup without all of the amazing toppings?!!

Best Instant Pot Chicken Enchilada Soup

Best Instant Pot Chicken Enchilada Soup

Best Instant Pot Chicken Enchilada Soup

The best chicken enchilada soup made easy in the Instant Pot! It's the perfect combination of flavors with all of the yummy toppings including avocado, tortilla chips, cilantro, and jalapeño.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Soup
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 1/2 whole yellow onion, large chopped
  • 2 cloves garlic minced
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Ancho chili powder or regular chili powder
  • 15 oz fire roasted diced tomatoes
  • 32 oz chicken broth low sodium
  • 10 oz red enchilada sauce
  • 1 pound chicken breasts fresh or frozen
  • 15 oz black beans rinsed, drained
  • 3/4 cup corn

Toppings

  • cilantro chopped
  • jalapeno chopped
  • tortilla chips crushed
  • avocado cubed
  • cheddar cheese shredded

Instructions
 

  • Turn Instant Pot or pressure cooker to saute setting and add olive oil. Toss in onion and cook 2-3 minutes, stirring frequently. Add garlic and stir. 
  • Add remaining ingredients to pot. Secure lid and lock in place. Turn pressure valve to sealing and pressure cook for 20 minutes. 
  • Use quick release method and when 20 minutes is complete turn valve to venting and allow several minutes for pressure to release. 
  • Remove chicken breasts from pot and shred and return to pot. 
  • Serve in bowls and top with cubed avocado, chopped cilantro, chopped jalapenos, crushed chips, and/or cheddar cheese

Notes

Allow for additional time it takes for instant pot to reach temperature before pressure cooking begins, approx 20 minutes. 

Best Instant Pot Chicken Enchilada Soup

 

More Delicious Mexican Flavors

 

Best Slow Cooker Beef Barbacoa

Best Slow Cooker Beef Barbacoa

 

Easy Beef and Bean Quesadillas

Easy Beef Quesadillas with Avocado Sauce

 

Beef, Bean, & Sweet Potato Enchiladas

Beef, Bean, and Sweet Potato Enchiladas

Easy Skillet Migas

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Delicious Migas!! Or in other words a combination of scrambled eggs, peppers, crispy tortilla strips, avocado, black beans, salsa…

Is everyone in agreement yet that this sounds like the perfect breakfast, lunch, dinner on any day of the week??!

Easy Skillet Migas

My family loves doing the eggs for dinner thing. It’s a regular meal on our weekly menu. They are easy, quick, and delicious. These migas are the perfect way to change the eggs up a bit while still keeping the easy+quick+delicious thing going.

Easy Skillet Migas

As it is the first day of 2019! I would like to wish everyone a healthy and happy new year!!

Before you go contemplating the next diet you need to try, let’s consider the following options/thoughts to consider:

  1. Intuitive eating- eat when you are hungry and stop when you are full. Let your body guide you and be aware of your emotions as you are eating.
  2. Less restrictive eating habits and more inclusion of nutrient dense foods. The more changes you make at one time, the more difficult it is to maintain those changes. Make small sustainable behavioral changes over time in order to develop a lifestyle that promotes health while also allowing you to enjoy life.
  3. Be aware of your reasons for starting a diet. If it’s to lose weight, fine. If it’s to lose weight and keep it off you might want to consider whether you think you can stay on the diet permanently because many diets are not sustainable causing you to revert to your previous ways and regain the weight + more.

Easy Skillet Migas

In 2019, I hope to branch out a bit more and develop even more easy + healthy recipes that can be fun to cook even after a day at work!

These migas are a great start to the new year because they are all of the above!

Easy Skillet Migas

Easy Skillet Migas

Easy Skillet Migas

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Gluten Free, Healthy, Mexican

Ingredients
  

  • 1 1/2 tbsp olive oil extra virgin, divided
  • 4 each eggs beat with whisk in a small bowl
  • 2 each corn tortillas cut into strips
  • 1/2 cup bell peppers chopped, green/orange/red
  • 5-6 slices jalapeno pepper canned, chopped
  • 1 clove garlic minced
  • 1/2 each avocado cut into small cubes
  • kosher salt
  • black pepper

Serve with

  • black beans
  • cilantro chopped
  • salsa

Instructions
 

  • Heat 1/2 tablespoon olive oil in skillet over medium heat. Add tortilla strips to skillet and stir often until crispy, 6-8 minutes. Transfer tortilla strips to bowl and set aside. 
  • Add remaining 1 tablespoon olive oil to same skillet. Add chopped bell peppers and jalapeno pepper to skillet, stirring frequently until softened. Add garlic and stir. 
  • Add eggs and stir into peppers and garlic until set softly or not quite cooked through. 
  • Serve immediately with crispy tortilla strips, black beans on the side, chopped cilantro, salsa, and avocado. Sprinkle with salt and pepper as needed. 

Classic Overnight Cinnamon Rolls

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Classic overnight cinnamon rolls that will put a smile on everyone who tries one! They are a perfect addition to any holiday but especially Christmas!

Classic Overnight Cinnamon Rolls

It’s Christmas Eve!! I can’t believe it!

I also can’t believe I am actually getting a post out on Christmas Eve?! Now that’s something! I feel like I haven’t left the kitchen lately. We have been making cookies, cookies, and more cookies and there’s not a tract of any of them to show for it. These kids looove cookies! Oh and you know who else loves cookies? My husband. Like a lot. I don’t make them very often except this time of year for that very reason. They are half gone before I am even done baking them. It’s nuts!

And so here I go and make some homemade cinnamon rolls!

Classic Overnight Cinnamon Rolls

I have had this recipe around for awhile. And by awhile I mean I got it from my foods teacher in high school! I remember everyone loved these cinnamon rolls so much even the boys were excited to cook when it meant they got to eat these!

Since then I have made these at least a dozen times and they are by far still my favorite cinnamon rolls! So I had to share them with all of you!

Classic Overnight Cinnamon Rolls

If you can manage to set your alarm four hours earlier than usual and get up and set these rolls out to rise then I think you will be fine! It might seem like a pain but all you have to do is set them on the counter and let them rise for 4 hours and then bake for 20-30 minutes at 375℉ and you can go back to bed!

It’s a small sacrifice really for what you get out of it. Promise guys!! I mean it’s Christmas! You deserve these.

Classic Overnight Cinnamon Rolls

Classic Overnight Cinnamon Rolls

I hope you have a very Merry Christmas and Happy New Year!!!!

Classic Overnight Cinnamon Rolls

Classic overnight cinnamon rolls that will put a smile on everyone who tries one! They are a perfect addition to any holiday but especially Christmas!
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Course Breakfast/Brunch
Cuisine Seasonal
Servings 24

Ingredients
  

  • 1.5 cups water
  • 2 pkg active dry yeast
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup milk
  • 1/2 cup butter softened + more for brushing on dough
  • 6-7 cups all-purpose flour divided
  • 2 each eggs
  • 2 tablespoons canola oil

Cinnamon/Sugar Mixture

  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon

Frosting

  • 3 tablespoons butter softened
  • 1 dash kosher salt
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup milk

Instructions
 

  • Combine yeast with water that has been warmed to 105-115℉ and let yeast dissolve for 5 minutes.
  • Add yeast water to bowl of stand up mixer. Add sugar, salt, milk, 1/2 cup softened butter to mixer and mix well. Gradually add 3 cups flour and eggs one at a time. Continue mixing until mixture is well combined. 
  • Mix in remaining 3 cups flour gradually until mixture pulls away from the sides of the bowl. 
  • Knead dough 3-4 minutes on a floured board. Add additional flour at this time as needed if sticky. 
  • Mix cinnamon and sugar together in a small bowl. Set aside
  • Roll out dough on a floured surface into an oblong rectangle. Spread with softened butter leaving a 1/2 inch around the border. Sprinkle cinnamon and sugar mixture over the buttered dough areas. 
  • Roll up the dough the long way. Using thread or string cut rolls 1 inch thick and place in greased pan 3/4-1 inch apart. Brush tops with oil and cover loosely with plastic wrap and place in refrigerator.

Next Day

  • Remove from refrigerator 4 hours ahead of baking time. Rolls should double in size. 
  • Preheat oven to 375℉. Bake 20-30 minutes or until rolls are golden brown around the edges. 
  • While rolls are baking, make frosting. Combine all ingredients in a medium bowl and mix well. Frost rolls while hot. 

Notes

Rather than placing rolls in fridge, you can let dough rise right away and then bake.