Instant Pot 5-Ingredient Enchilada Chicken

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

Course dinner

Cuisine Mexican

Diet Gluten Free

Keyword chicken enchiladas, Instant Pot

Cook Time 25

Total Time 25

Servings

Calories 266

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.

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!

Leftovers make the perfect filling for easy chicken enchiladas!