Making soup couldn’t be any easier with the use of my Instant Pot! This dish comes together quickly and easily by combining everything in the Instant, allowing it to pressure cook for a few minutes and viola – delicious magic! The star of this dish is the enchilada sauce. Originally, red enchilada sauce was used but I adapted the recipe to use green enchilada sauce instead. Also, to help thicken this soup, a roux of butter and flour was part of the original recipe. To make it slightly different and gluten free friendly, I used a slurry of cornstarch and water, which not only thickened the soup but gave it a nice sheen. If you don’t have an Instant Pot, get the slow cooker/crockpot recipe version here!
recipe adapted from So Tasty, So Yummy
1/2 cup chicken broth
1 can (15 ounce) dark kidney beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 can (14.5 ounce) sweet corn, drained
1/2 cup onion, chopped
1/2 cup bell pepper, diced
1 bottle (16 ounce) green enchilada sauce
2 whole boneless, skinless chicken breasts
1 1/2 cups milk
3 tablespoons cornstarch
3 tablespoons cold water
crushed tortilla chips
In your Instant Pot:
Plug in the IP with insert set in place.
Add the drained beans, tomatoes, corn, onion, bell pepper, green enchilada sauce and chicken broth; stir to combine.
Add the 2 whole chicken breasts into the IP.
Press MANUAL and adjust the time to 5 minutes on HIGH pressure.
Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Combine the cornstarch and water in a small bowl and whisk to make a slurry; stir mixture into the soup to thicken slightly and warmed through.
To serve, ladle into bowls and top with your choice of garnishes.