Instant Pot 5-Ingredient Enchilada Chicken - Real Food Whole Life

Instant Pot 5-Ingredient Enchilada Chicken

January 29, 2018 (Updated on October 31, 2021)

Super easy to throw together and incredibly versatile, Instant Pot 5-Ingredient 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, to taco salads.

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.

One of my favorite ways to enjoy the chicken is on top of a bed of 3-Ingredient Sheet Pan Cilantro Lime Cauliflower “Rice” or along 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.

Now, let’s make some Instant Pot Enchilada Chicken!


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!


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5 from 3 votes

Instant Pot 5-Ingredient Enchilada Chicken

Yield 4 -6

This 5-Ingredient Enchilada Chicken is one of my favorite easy instant pot dinner recipes (perfect for beginners!)


  • 2 tablespoon olive oil
  • 2 medium onions thinly sliced
  • 1 teaspoon salt divided
  • 1 28- oz can no-sugar added tomato sauce
  • ½ cup water
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 2 pounds boneless skinless chicken breasts or thighs
  • Juice of 1 lime optional
  • Hot sauce optional


  • Set the saute function in a 6-quart electric pressure cooker for 8 minutes.
  • Add the olive oil, onions, ¼ teaspoon salt, and saute for 8 minutes, stirring occasionally.
  • Add the tomato sauce, water, cumin, garlic powder, and chicken, stirring to combine.
  • 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 or pepper if desired.


Omit the onions for an even speedier version of this recipe.
Rather make this one in a slow cooker? Check out this slow cooker enchilada chicken recipe!
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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7 comments to " Instant Pot 5-Ingredient Enchilada Chicken "

  • Nicole Roberts

    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!

  • Alison Windsor

    I only have tomato paste and can of diced tomatoes. How can I make your recipe?

    • Robyn Downs

      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.

  • Robyn Downs

    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.

  • Stephanie

    5 stars
    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!

    • Robyn Downs

      Stephanie, yay, so glad you enjoyed this one. Thanks for the tip on how you used the chicken as an enchilada filling. Yum!

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If you love this recipe it would mean SO MUCH if you gave it a star rating and left a comment. Your feedback helps me create more recipes you'll love, and helps others find my recipes online. Thanks so much for your feedback! —Robyn

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