Instant Pot Green Enchilada Chicken Stew

December 8, 2023  Corey Tenney Avatar
Instant Pot Green Enchilada Chicken Stew

Main Ingredients:

Boneless Skinless Chicken Breasts or Thighs 1.5 lbs
Olive Oil 1.5 Tbsp
Minced Garlic 1 Tbsp
Jalapeno (Seeded and Diced) 1 Sm
Cumin (Ground) 2 tsp
Oregano (Mexican if you have it) 1/2 tsp
Kosher Salt (To Taste) 1/2 tsp
Black Pepper (To Taste) 1/2 tsp
Chicken Stock/Broth 2 cups
Green Enghilada Sauce 1 28oz Can
Heavy Cream 1 cup
Shredded Monterey Jack Cheese 8oz
Frozen Sweet Corn 12 oz bag
Cannellini Beans (Rinsed and Drained) 1 15oz Can
Cilantro (Chopped) 2 tablespoons
Lime Juice 1 Tbsp


Crispy Tortilla Chips
Sour Cream
Sliced Radishes
Sliced Jalapenos

This Instant Pot Green Enchilada Chicken Stew/Soup is a favorite of mine to make Fall-Spring.  When you are in the mood for some Mexican greatness this is a go-to recipe!


  1. Press the SAUTE button on your Instant Pot and set it to Normal/Med.  Once it displays HOT, add oilve oil to the pot and let it heat up.
  2. Add diced onions and saute until the onions turn translucent (about 5 minutes)
  3. Add minced garlic and the diced jalapeno, saute until fragrant (30 seconds)
  4. Add Cumin, Oregano, Salt and Pepper.  Mix well and saute for another 30-60 seconds.
  5. Pour in 1 cup of the chicken stock/broth and scrape the bottom of the pot until all browned bits are scraped up.
  6. Add the rest of the broth and the can of green enchilada sauce.
  7. Mix everything well.
  8. Add in the whole chicken breasts/thighs
  9. Press CANCEL and put the lid on the instant pot with the valve on sealing.
  10. Press the MANUAL or PRESSURE COOK button and pressure cook on high for 10-15 minutes.  (Depending on size of your chicken breasts)
  11. Once the cook is complete, let it natural release for about 10 minutes.  Do a quick release and open the lid once you are able to.
  12. Take out the chicken and shred it using forks.
  13. Microwave the heavy cream for 30 seconds.
  14. Press SAUTE on the Instant Pot and set it to LOW.
  15. Add in the heavy cream and simmer for 60-75 seconds.
  16. Add the shredded cheese in small batches so it can melt and blend well.
  17. Press CANCEL to turn off the Instant Pot
  18. Add the lime juice and shredded chicken.
  19. Add the corn and cannellini beans, mix well.
  20. Taste for salt, pepper or lime juice as needed.
  21. Put the cover back on and let it sit for 10 minutes.


20 min


45 min




No Comments

Leave a Reply