Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons olive oil
  • 1 onion (diced)
  • 1 red bell pepper (diced)
  • 10 ounces red enchilada sauce
  • 10 ounces green enchilada sauce
  • 16 ounces chicken broth
  • 15 ounces diced tomatoes
  • 15 ounces black beans (drained)
  • 15 ounces chili beans (NOT drained)
  • 15 ounces corn (drained)
  • 4 ounces diced green chiles
  • 8 ounces cream cheese
  • 3 chicken breasts
  • 2 tablespoons taco seasoning
  • 2 cups cheese (shredded)
  • tortilla chips ((optional))
  • cilantro ((optional))

Instruction

  • Press the "sauté" function on the Instant Pot. Add oil, onions, and peppers. 
  • Saute until onions become soft and transparent.
  • Add enchilada sauces, chicken broth, diced tomatoes, beans, corn, and chiles to the Instant Pot and stir until well mixed. 
  • Add cream cheese in spoonfuls into the Instant Pot.  Add chicken breasts and sprinkle taco seasoning over top.
  • Place lid on the Instant Pot and move tab to "sealing".  Set Instant Pot to "manual" and cook on high pressure for 10 minutes.
  • Allow to natural release for 10 minutes before doing a quick release.
  • Remove lid from Instant Pot, shred chicken, and serve.
  • Top individual servings with cheese, tortilla chips and cilantro.