Cream Cheese Chicken Enchiladas Easy to make Mom's Dinner
Seal the pot. Set the Instant Pot to cook on high pressure for 8 minutes. (If you are using frozen chicken breasts, increase this to 10 minutes.) Once the cook time is complete, move the valve to quick release. Once the pot is safe to open, remove the chicken breasts and shred using two forks (or a stand mixer).
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Chicken. Add all ingredients for chicken to Instant Pot in the order in which they are listed above, except for red pepper, red onion and corn. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then.
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Preheat oven to 350 degrees. Place a tortilla on a plate, and brush or spread about 2 teaspoons cooking liquid onto tortilla. Place about ⅓ to ½ cup of cooking liquid into a greased baking dish (casserole pan) Place about ¼ cup of chicken in a line in center of tortilla, and top with some shredded monterey jack cheese.
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Step One: Press "saute" and add oil to your Instant Pot. Step Two: Add the chopped onions and minced garlic. Step Three: If adding the jalapenos, add them and then saute all the ingredients for 2 minutes. Stir using a wooden spoon. Step Four: Add the chicken stock after the saute time is up.
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How To Make Instant Pot Chicken Enchiladas. Add the chicken and enchilada sauce to the Instant Pot Bowl, Place the lid onto the Instant Pot, and set manual high pressure for 10 minutes. When the time is up, do a quick release. Use a couple of forks to shred the meat. Mix the chicken with the cheese, olives, diced jalapenos, and red onions in a.
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Mix seasonings together in a small bowl and then evenly sprinkle over the top of the chicken. Place the lid onto the pressure cooker and lock into place. Turn on instant pot, select "Pressure Cook" setting, set to "high pressure" for 10 minutes, and start. Allow to come to pressure, depending on how much chicken is inside, can take 8-10.
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STEP 2: Then, add the garlic and taco seasoning and sauté until the garlic is fragrant. Add the tomatoes, a little more salt and pepper, and nestle the chicken into the sauce. STEP 3: Now, seal the Instant Pot and set it to high pressure for 20 minutes. When the chicken is done, shred it with forks. I like to add a little liquid from the pot.
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Enchiladas. Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray or brush with oil. Spread 1/2 cup of the enchilada sauce from the Instant Pot on bottom of baking dish. To assemble enchiladas, fill each tortilla with shredded chicken and top with shredded cheese.
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Rub mixture all over chicken. Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to.
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Step 4: Deglaze the pot with the chicken broth. Add the chicken broth and use the end of your spatula to scrape any bits of chicken off of the bottom of the pan. Step 5: Cook the Instant Pot Enchilada filling. Add the rinsed rice to the cooked chicken and broth and cook under high pressure for 4 minutes.
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Turn the Instant Pot to sauté and add a cornstarch slurry to the liquid (2 Tbs. cornstarch + 2 Tbs. water mixed). Whisk frequently until liquid thickens, about 5 minutes. Turn off Instant Pot. Add the shredded chicken back into the Instant Pot and dump in ½ cup of cheese and ¼ cup of chopped green onions. Stir to combine.
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Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for frozen chicken or 12 minutes for thawed chicken. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Place chicken on a cutting board and shred or cut into pieces. Stir it back into the sauce.
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Instructions. Set the saute function in a 6-quart electric pressure cooker for 8 minutes. Add the olive oil, onions, and ¼ teaspoon salt. Cook for 8 minutes, or until the onions are soft, stirring occasionally. Sprinkle with cumin, chili powder, and garlic powder. Cook for 1 minute, or until fragrant, stirring constantly.
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Make the filling. Preheat the oven to 350°F and spray a 9×13 inch casserole dish with non stick spray and set aside. Pouor 1 tablespoon of avocado oil or olive oil to the Instant Pot and set it to saute mode. Season both sides of the chicken with kosher salt, chili powder and cumin and use your fingers to rub it in.
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Transfer chicken to cutting board; use two forks to shred into bite-size pieces. Discard cooking liquid. Meanwhile, heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 3/4 cup of the enchilada sauce and the green chiles.
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Step 3: Add the chicken back into the pot. Add the chicken broth and 1/2 cup enchilada sauce. Combine the ingredients and coat the chicken as best as possible. Step 4: Place the lid on and move the valve to sealing. Pressure cook on high for 8 minutes. When the cook time is done, turn the instant pot off.
