Easy Instant Pot Enchilada Chicken
This easy Instant Pot enchilada chicken recipe is made with just a few pantry staples and is the perfect filling for enchiladas, tacos, and more!
Super easy to throw together and incredibly versatile, Instant Pot Enchilada Chicken will be your new weeknight staple recipe!
You know those recipes that you keep in your back pocket for busy weeknights?
The ones you make over and over, because they don’t take long to prep, everyone eats it, and the leftovers are super versatile?
Well, let me introduce to your new back pocket favorite.
Slow Cooker Enchilada Chicken was one of the very first slow cooker recipes I ever posted here on the blog, and it pretty much sums up my style of cooking: simple, no-fuss, super-flavorful, and picky-eater friendly.
I make a version of this recipe virtually every week, and use it for everything from burrito bowls, to tacos, and of course, easy chicken enchiladas!
So, when I finally decided to jump on the Instant Pot train, this was one of the first recipes I wanted to adapt.
There’s really nothing better than throwing everything in, closing the lid, walking away for a few minutes, and coming back to tender, savory chicken waiting to be devoured.
Unlike the slow cooker version, I like to use the saute function to cook the onions first, adding a layer of flavor to the finished dish.
If you’re really short on time you can skip this step, but I definitely recommend it.
How to Serve Instant Pot Enchilada Chicken
This easy shredded chicken makes the perfect filling for your favorite enchilada recipe, like these easy chicken enchiladas!
Another one of my favorite ways to enjoy the chicken is with easy guacamole and with some Black Bean Salad with Corn, sliced avocado, chopped pepper, and some pickled red onion. So good!
I hope you’ll give this one a try soon.
Enchilada Chicken Variations
1 | Omit the onions for an even speedier version of this recipe.
2 | Rather make this one in a slow cooker? Check out this slow cooker enchilada chicken recipe!
THIS RECIPE IS . . .
Dairy FreeGluten FreeNut FreePaleoWhole30
More Easy Instant Pot Recipes
Instant Pot 5-Ingredient Enchilada Chicken
Ingredients
- 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
Optional Serving Suggestions
- Easy Guacamole
- Fresh Tomato Salsa
- Warm tortillas
Equipment
Instructions
- Set the saute function in a 6-quart electric pressure cooker for 8 minutes.
- Add the olive oil, onions, and ¼ teaspoon salt. Cook for 8 minutes, or until the onions are soft, stirring occasionally.
- Sprinkle with cumin, chili powder, and garlic powder. Cook for 1 minute, or until fragrant, stirring constantly.
- 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.
- 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.
- When the pressure cooker timer is done, quick release the pressure.
- 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.
Notes
Nutrition Information:
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This is an AWESOME weekday recipe! It’s so easy to put together and you really can’t go wrong with it. It’s on my rotation of instant pot meals! Thanks, Robyn!
Yesssssssss, so glad this one one is a hit for you, Nicole!
I only have tomato paste and can of diced tomatoes. How can I make your recipe?
Alison, I haven’t made it with tomato paste. I think you can, but you’ll need to add some water and salt to thin out the paste and make it more like a sauce.
Em, sorry this one didn’t turn out for you! It’s definitely a hit with lots of readers, so bummer it didn’t fit your tastes. Like you said, if you like things spicer add more spice, and more salt to taste as well. You can always try chicken thighs as well, which will add more flavor to the finished dish.
So yummy! I made enchiladas with this chicken, flour tortillas and Mexican cheddar. Baked at 375 for 15 mins. Topped with cilantro, green onions and sour cream. The whole family loved it!
Stephanie, yay, so glad you enjoyed this one. Thanks for the tip on how you used the chicken as an enchilada filling. Yum!
I like the crockpot version. I just printed this recipe and noticed it doesn’t have chili powder. Why?
Hi Kris, that was an omission, thanks for letting us know – we fixed it so you should be all set. Hope you enjoy it as much as the crockpot version!
Hi Robyn,
Haven’t tried your recipe yet but read all the comments.
Looks like you fixed your ingredient list and added Chili powder but neglected to include it in your cooking instruction steps. I’m assuming you add the chili with the cumin powder and garlic.
Debra
Hi Debra, we’ve updated the recipe for clarity and added to the chili powder to the cooking instructions. Let us know if you have any other questions!
Can I make this with frozen chicken breasts? Or partially frozen?
Hi Abigail, yes, frozen chicken should work! I think I already have a note in the recipe instructions, but you’ll want to do high pressure for 20 minutes and make sure the chicken is in an even layer without too much overlap. I hope you enjoy!
Tasty and super simple to make! I made this recipe and used a portion of it to make the Easy Chicken Enchilada Skillet meal (also simple and incredibly delicious!). The rest of the chicken I served over baked potatoes or wrapped in tortillas for my kids.
Deirdre, so smart to use this for two different meals! So glad you enjoyed and thanks so much for leaving a review!