Shredded Chicken Enchilada Casserole Sweet Pea's Kitchen

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Mix seasonings together in a small bowl and then evenly sprinkle over the top of the chicken. Place the lid onto the pressure cooker and lock into place. Turn on instant pot, select "Pressure Cook" setting, set to "high pressure" for 10 minutes, and start. Allow to come to pressure, depending on how much chicken is inside, can take 8-10.

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In a medium sized bowl whisk together the enchilada sauce and taco sauce. Pour 1 cup of cold water into the bottom of your instant pot then pour 1/4 cup of the enchilada sauce mixture into a greased 7 inch round cake pan. Top with half the chicken mixture, half the tortillas, 1/2 cup enchilada sauce, and 1/2 the cheese.

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Step 3: Add the chicken back into the pot. Add the chicken broth and 1/2 cup enchilada sauce. Combine the ingredients and coat the chicken as best as possible. Step 4: Place the lid on and move the valve to sealing. Pressure cook on high for 8 minutes. When the cook time is done, turn the instant pot off.

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Make the filling. Preheat the oven to 350°F and spray a 9×13 inch casserole dish with non stick spray and set aside. Pouor 1 tablespoon of avocado oil or olive oil to the Instant Pot and set it to saute mode. Season both sides of the chicken with kosher salt, chili powder and cumin and use your fingers to rub it in.

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How To Make Instant Pot Chicken Enchiladas. Add the chicken and enchilada sauce to the Instant Pot Bowl, Place the lid onto the Instant Pot, and set manual high pressure for 10 minutes. When the time is up, do a quick release. Use a couple of forks to shred the meat. Mix the chicken with the cheese, olives, diced jalapenos, and red onions in a.

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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.

Shredded Chicken Enchilada Casserole Sweet Pea's Kitchen

Season both sides of the chicken with the chili powder, cumin salt, and pepper and rub to coat. Set the Instant Pot to SAUTE and add the oil. Once hot and shimmering, add the chicken breasts in a single layer. Sear on each side for 2-3 minutes, just until brown (the chicken does not need to be cooked through).

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Seal the pot. Set the Instant Pot to cook on high pressure for 8 minutes. (If you are using frozen chicken breasts, increase this to 10 minutes.) Once the cook time is complete, move the valve to quick release. Once the pot is safe to open, remove the chicken breasts and shred using two forks (or a stand mixer).

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Enchiladas. Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray or brush with oil. Spread 1/2 cup of the enchilada sauce from the Instant Pot on bottom of baking dish. To assemble enchiladas, fill each tortilla with shredded chicken and top with shredded cheese.

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Add chicken breast, diced tomatoes, green chilies, garlic, chicken broth, chili powder, ground cumin and salt to Instant Pot. Bring vent to sealing position and pressure cook on high for 20 minutes. Release pressure naturally when done. Then shred chicken.

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Instructions. Place everything into an Instant Pot and turn to close. Make sure the lid is on the "sealing" position. Press the "manual" option and use the dial to get to 15 minutes. After the cooking program completes, turn the pressure valve to "venting" and carefully open the pressure valve (quick release) and remove the lid.

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STEP 2: Then, add the garlic and taco seasoning and sauté until the garlic is fragrant. Add the tomatoes, a little more salt and pepper, and nestle the chicken into the sauce. STEP 3: Now, seal the Instant Pot and set it to high pressure for 20 minutes. When the chicken is done, shred it with forks. I like to add a little liquid from the pot.

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Step One: Press "saute" and add oil to your Instant Pot. Step Two: Add the chopped onions and minced garlic. Step Three: If adding the jalapenos, add them and then saute all the ingredients for 2 minutes. Stir using a wooden spoon. Step Four: Add the chicken stock after the saute time is up.

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STEP 1: COOKING THE CHICKEN. First, add your chicken, pickled jalapenos, Mexican seasoning, chicken broth, and salt and pepper to taste in the Instant Pot. Then, put the lid on and set it to high pressure to cook for 20 minutes. When the 20 minutes is up, release the steam fully and open the Instant Pot.

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Step 4: Deglaze the pot with the chicken broth. Add the chicken broth and use the end of your spatula to scrape any bits of chicken off of the bottom of the pan. Step 5: Cook the Instant Pot Enchilada filling. Add the rinsed rice to the cooked chicken and broth and cook under high pressure for 4 minutes.

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Press "Manual" or "Pressure Cook" and set the timer for 20 minutes, making sure the pressure is set to High heat, not Low heat. Turn the steam valve set to the sealed position (or 'sealing') if it isn't already shut. If you're using frozen chicken, increase the cook time 4 extra minutes for a total of 24 minutes.