How to Make Easy Chicken Enchilada Stew
-
Add chicken thighs, enchilada sauce, diced tomatoes (with juice), beans, corn, onion, chicken broth, cumin, garlic powder, salt, and pepper to the Instant Pot. Stir to combine.
-
Seal lid and set valve to sealing. Pressure cook on high for 12 minutes.
-
Allow a natural pressure release for 5 minutes, then quick release remaining pressure.
-
Remove chicken, shred with two forks, and return to stew. Stir and serve hot.
Advertisement
Pro Tips for Perfect Easy Chicken Enchilada Stew
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.
You may also like