Instant Pot 5-Ingredient Enchilada Chicken
This 5-Ingredient Enchilada Chicken is one of my favorite easy instant pot dinner recipes (perfect for beginners!)
- Prep time
- --
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoon olive oil
- 2 medium yellow onions (thinly sliced)
- 1 teaspoon salt (divided)
- 2 teaspoons cumin
- 1 teaspoon mild chili powder
- 1 teaspoon garlic powder
- 1 (28-oz) can no-sugar added tomato sauce
- ½ cup water
- 2 pounds boneless skinless chicken breasts (or thighs)
- Juice of 1 lime (optional)
- Hot sauce (optional)
- Easy Guacamole
- Fresh Tomato Salsa
- Warm tortillas
Instructions
- 1
Set the saute function in a 6-quart electric pressure cooker for 8 minutes.
- 2
Add the olive oil, onions, and ¼ teaspoon salt. Cook for 8 minutes, or until the onions are soft, stirring occasionally.
- 3
Sprinkle with cumin, chili powder, and garlic powder. Cook for 1 minute, or until fragrant, stirring constantly.
- 4
Add the water, tomato sauce, remaining 3/4 teaspoon salt, and chicken, stirring to combine. Make sure to scrape any bits from the bottom to avoid setting off the burn sensor during cook time.
- 5
Secure the lid, select the manual setting, and set it to high pressure for 15 minutes for fresh chicken, or 20 for frozen. If using frozen chicken, make sure it’s spread in an even layer, without sticking together.
- 6
When the pressure cooker timer is done, quick release the pressure.
- 7
Remove the chicken, and shred or chop into bite sized pieces. Add back to the pressure cooker, stirring to combine. Taste, adding lime juice, hot sauce (if using), and additional salt if desired.