How to Make Easy Chicken Enchilada Stew
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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.
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Seal lid and set valve to sealing. Pressure cook on high for 12 minutes.
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Allow a natural pressure release for 5 minutes, then quick release remaining pressure.
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Remove chicken, shred with two forks, and return to stew. Stir and serve hot.
Pro Tips for Perfect Easy Chicken Enchilada Stew
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of boneless, skinless chicken thighs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Easy Chicken Enchilada Stew?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Easy Chicken Enchilada Stew?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for boneless, skinless chicken thighs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.