Forget hours of simmering and oven time! This Instant Pot Enchilada Chicken recipe delivers tender, flavorful chicken in a fraction of the time, perfect for busy weeknights or effortless entertaining. This recipe offers a delicious shortcut to a classic comfort food, bursting with authentic enchilada flavors. The beauty of this method lies in its ease and efficiency – achieving restaurant-quality results without the restaurant-quality time commitment.
What is Instant Pot Enchilada Chicken?
Instant Pot Enchilada Chicken is a pressure-cooked version of the traditional enchilada recipe. Instead of baking the chicken and enchilada sauce separately, this method utilizes the Instant Pot to quickly and evenly cook the chicken while infusing it with the rich flavors of the enchilada sauce. This results in incredibly tender, juicy chicken that's perfectly seasoned and ready to be used in your favorite enchilada recipes, tacos, burritos, or even just enjoyed on its own.
Why Use an Instant Pot for Enchilada Chicken?
The Instant Pot offers several significant advantages over traditional methods:
- Speed: Cook time is drastically reduced, often taking less than 30 minutes compared to hours in the oven or on the stovetop.
- Convenience: Minimal hands-on time is required; simply add ingredients, set the timer, and let the Instant Pot do the work.
- Flavor: The pressure cooking process allows the flavors to meld beautifully, resulting in a more intense and delicious final product.
- Tenderness: The chicken becomes exceptionally tender and juicy, virtually falling apart.
How to Make Instant Pot Enchilada Chicken: A Step-by-Step Guide
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (10 ounce) can enchilada sauce
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Instructions:
- Place chicken in Instant Pot: Add chicken breasts to the Instant Pot.
- Add remaining ingredients: Pour in the diced tomatoes and green chilies, enchilada sauce, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Pressure cook: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 15 minutes, then allow for a natural pressure release for 10 minutes, followed by a quick release of any remaining pressure.
- Shred chicken: Carefully remove the chicken from the Instant Pot and shred using two forks.
- Combine: Return the shredded chicken to the Instant Pot and stir to combine with the sauce. You can leave it in the sauce or remove some for less liquid.
- Serve: Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
What are the best sides to serve with Instant Pot Enchilada Chicken?
This versatile dish pairs beautifully with a variety of sides. Some popular choices include:
- Mexican Rice: A classic accompaniment that complements the spicy flavors of the chicken.
- Refried Beans: Creamy and satisfying, refried beans add another layer of texture and flavor.
- Guacamole and Sour Cream: These provide a cool and creamy contrast to the richness of the chicken.
- Tortillas: Whether corn or flour, tortillas are perfect for making enchiladas, tacos, or burritos with your Instant Pot Enchilada Chicken.
- Coleslaw: A light and refreshing coleslaw offers a nice contrast to the richness of the enchilada chicken.
Can I freeze Instant Pot Enchilada Chicken?
Yes, Instant Pot Enchilada Chicken freezes beautifully. Allow it to cool completely before transferring it to a freezer-safe container or bag. It will keep for up to 3 months in the freezer.
What can I do with leftover Instant Pot Enchilada Chicken?
The possibilities are endless! Use your leftover chicken to:
- Make Enchiladas: Fill tortillas with the chicken and bake according to your favorite enchilada recipe.
- Create Tacos: Serve the chicken in tacos with your favorite toppings.
- Stuff Burritos: Use the chicken as a filling for burritos.
- Add to Salads: Shredded chicken adds protein and flavor to salads.
- Enjoy as a Soup: Add the chicken to a chicken tortilla soup.
How long does Instant Pot Enchilada Chicken last in the refrigerator?
Stored properly in an airtight container, Instant Pot Enchilada Chicken will last for 3-4 days in the refrigerator.
This Instant Pot Enchilada Chicken recipe is a game-changer for anyone who loves the flavors of enchiladas but is short on time. The speed, convenience, and incredible flavor make it a true kitchen staple. Enjoy!
