Ingredients

The following ingredients have 4 Servings
  • 1 medium Onion (diced)
  • 1 tablespoon Olive Oil
  • 1 pound Chicken Breast
  • 1 packet Ranch Dressing Mix
  • 10 ounces Enchilada Sauce
  • 2 cups Chicken Broth
  • 14.5 ounces can Diced Tomatoes
  • 4.5 ounces Diced Chiles
  • 14.5 ounces Black Beans
  • 15.25 ounces Corn

Instruction

  • Set Instant Pot to Saute (on other pressure cookers this may be labeled as "brown"). Add olive oil and onions and saute for about 5 minutes until softened.
  • Add all other ingredients and lock lid in place before setting to HIGH for 20 minutes.
  • After 20 minutes let the pressure cooker do a natural release for 5 minutes and then release the rest of the steam.
  • Remove the chicken from the pot and shred with a fork before adding it back to the soup. 
  • Enjoy!