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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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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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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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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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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.
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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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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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Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for frozen chicken or 12 minutes for thawed chicken. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Place chicken on a cutting board and shred or cut into pieces. Stir it back into the sauce.
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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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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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Preheat oven to 350 degrees. Place a tortilla on a plate, and brush or spread about 2 teaspoons cooking liquid onto tortilla. Place about ⅓ to ½ cup of cooking liquid into a greased baking dish (casserole pan) Place about ¼ cup of chicken in a line in center of tortilla, and top with some shredded monterey jack cheese.
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Step 5: Pour the remaining enchilada sauce over the top of the rolled tortillas. Step 6: Top with extra cheese and bake at 350F for 20 minutes or until cheese is golden and bubbly. Hint: Use a stand mixer to shred your chicken effortlessly.Use the paddle attachment, and set the speed to a low. Shred the chicken until desired consistency is achieved, about 30 seconds to 1 minute mixing time.
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Rub mixture all over chicken. Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to.
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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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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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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.
