Instant Pot Enchilada-Braised Chicken Recipe2022-01-11
- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 14m
- Ready In: 24m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat12.1 g
Trans Fat1 g
Unsaturated Fat1.2 g
Instant pot enchilada-braised chicken recipe. The best and fastest way to prepare chicken for cooking in an instant pot is enchilada braised chicken. This dish is also simple to make and a good choice for a family meal or potluck.
What is the main ingredient in Enchilada-Braised Chicken?
The main ingredients are chicken and enchilada sauce. The enchilada sauce is a spicy, slightly sweet, and tomato-based sauce that is typically made with chili powder, cumin, garlic, onion, cornstarch, and water.
The chicken is braised in the Instant Pot for about 20 minutes to make it tender before being shredded and mixed with the enchilada sauce. It can be served as a dip for tortilla chips or as a topping for nachos or tacos.
What does enchilada sauce consist of?
Enchilada sauce is a Mexican sauce that is made of chili peppers, spices, and tomatoes.
Enchilada sauce consists of chili peppers, spices, and tomatoes. It is a spicy red sauce that is also used as a topping on many different dishes.
Enchilada sauces are typically made with tomato paste and dried chilies but can also be made with fresh chilies or pureed tomatoes. The type of chili used in the sauce can vary from region to region but usually includes red jalapeños (in Texas), dried New Mexican red chilies (in New Mexico), or Anaheim chilies (in California).
What are the benefits of using an instant pot?
Instant Pots are very helpful in cooking quick and easy meals. They are not only time-saving but also easy to use.
Instant Pot Benefits:
– No need for a stove or oven
– Less mess and easier cleanup
– Save time in the kitchen
– Easy to use
Instant Pot Enchilada-Braised Chicken Recipe
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- 1 teaspoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 4 boneless and skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup (250 ml) tomato sauce
- 1/2 cup (125 ml) beer
- 2 tablespoons chili powder
- 2 tablespoons freshly squeezed lime juice
- 1/2 cup grated Mozzarella cheese
In a medium mixing bowl, combine brown sugar, cumin, smoked paprika, salt, black pepper, onion powder, and garlic powder. Mix well. Rub both of sides the chicken breasts with the spiced dry mixture.
Heat the olive oil in a 6-quart (6 L) electric instant pot turned to the browning function. Add the seasoned chicken and cook until browned, turning once, for about 6 minutes.
In a large bowl, combine tomato sauce, beer, chili powder, and lime juice. Stir well and pour the sauce over the chicken breasts.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 14 minutes.
Using the Quick Release method, bring pressure to normal. Unlock and open the lid. Sprinkle-grated mozzarella cheese over the cooked chicken and tomato mixture. Close the lid and allow staying until the cheese is melted, for about 5 minutes.
Turn off the cooker. Using a plastic spatula, transfer the cooked chicken to serving plates. Serve hot.