Chicken Enchiladas (IP)
 
  • 1 tablespoon of vegetable oil
  • 1 cup of finely diced onion
  • 4 cloves of garlic minced
  • 1 jalapeno seeds removed, minced
  • 1 cup of low-sodium chicken broth
  • 2 8 oz cans of good quality tomato sauce
  • 2 tablespoons of chili powder
  • 1 tablespoon of sugar
  • 1 teaspoon of cumin
  • 1 teaspoon of kosher salt and several turns of freshly ground pepper
  • 1 1/2 pounds of boneless skinless chicken breasts about 3 medium sized breasts
  • 2 tablespoons of chopped fresh cilantro plus more for garnish
  • 12 corn tortillas
  • 8 oz of sharp cheddar cheese shredded
  • Set Instant Pot to Saute and add 1 tablespoon of oil.
  • Saute onions, garlic and jalapeño until onions start to soften and turn translucent, 2-3 minutes.
  • Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt and pepper to Instant Pot and stir to combine.
  • Add chicken breasts to Instant Pot, close lid and set pressure release valve to Sealing.
  • Set Instant Pot to High Pressure via Manual Mode for 10 minutes.
  • Instant Pot will take about 10 minutes to come to pressure, then will countdown from 10 minutes.
  • While chicken breasts and sauce are cooking, shred cheese and combine and prepare tortillas by warming them.
  • Once Instant Pot has completed 10 minute countdown, it will beep and switch to Keep Warm function.
  • Carefully turn preesure release valve to venting to Quick Release pressure.
  • Remove chicken breasts and set aside to cool, then shred.
  • Stir 2 tablespoons of chopped fresh cilantro into enchilada sauce.
  • Spray a 9x13 baking dish with non stick cookings spray.
  • Use 1/4 cup of enchilada sauce from the Instant Pot to spread on bottom of baking dish.
  • To assemble enchiladas, evenly divide 1/2 of enchiladas sauce, 1/2 of shredded cheese and all of the shredded chicken among the 12 corn tortillas, roll and place seam side down in baking dish.
  • Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
  • Cover dish with foil and bake at 400 degrees for 20-30 minutes, or until heated through and hot and bubbly.
  • Sprinkle with additional fresh cilantro
Source: https://www.number-2-pencil.com/instant-pot-pressure-cooker-chicken-enchiladas-6/
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