Instant Pot Chicken Enchiladas


2 tbsp avocado or olive oil  1 1/2 lbs chicken breast 1 tsp kosher salt 2 tsps chili powder 1 tspn cumin 1 small yellow onion  3 cloves garlic 3 cups homemade or store bought red enchilada sauce 1 cup black beans  1 cup canned corn  12 corn or grain free tortillas 1 1/2 cups shredded cheese Toppings: cilantro lime juice, sour cream, tomatoes, avocado,

Season and sear chicken


Season the chicken with the spices then  add the chicken breast to the IP with saute mode and sear on both sides for about 2 minutes.

Pressure cook with onions


Add the onion and stir to cook then add the garlic and cook for another 1-2 minutes. Place the chicken on top then add 1 1/2 cups of the enchilada sauce.  Pressure cook for 8 minutes.

Shred the chicken


Use two forks to shred the chicken then place it back in the Instant Pot with the black bean and corn then stir to combine.

Stuff and roll


 Warm tortillas in the microwave for 30 seconds.  Sprinkle shredded cheese on each tortilla then top with shredded chicken then roll them tightly.



Arrange the enchiladas on top of enchilada sauce in the baking dish. Top with the more enchilada sauce and shredded cheese. Bake at 350°F for 15-20 minutes, until melted and bubbly.

Garnish and serve


Serve warm and garnish with your favorite toppings like red onion, cilantro and avocado.


Make the recipe and tag us on social.