Instant Pot Enchilada-Braised Chicken Recipe

2020-01-11
  • Yield : 4
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 14m
  • Ready In : 24m

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • instant pot creamy shrimp and corn chowder

    Instant Pot Creamy Shrimp and Corn Chowder

  • slow cooker tomato and rice soup recipe

    Slow Cooker Tomato and Rice Soup Recipe

  • slow cooker chicken garbanzo soup recipe

    Slow Cooker Chicken Garbanzo Soup Recipe

  • slow cooker meatballs with pasta recipe

    Slow Cooker Meatballs with Pasta Recipe

  • pressure cooker korean beef recipe

    Pressure Cooker Korean Beef Recipe

Nutritional Info

This information is per serving.

  • Calories

    427.7
  • Fat

    20.3 g
  • Saturated Fat

    12.1 g
  • Polyunsaturated Fat

    1.2 g
  • Carbohydrate

    25.5 g
  • Cholesterol

    95.5 mg
  • Sodium

    493.3 mg
  • Potassium

    452.3 mg
  • Fiber

    3.2 g
  • Sugars

    1.8 g
  • Protein

    37.1 g

Instant pot enchilada-braised chicken recipe. Chicken breasts with spices and beer cooked in an electric instant pot. Quick and yummy chicken recipe! Looking for more quick and easy pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes

You may also like Creamy Chicken and Pasta, another tasty dish cooked in a pressure cooker.

Instant Pot Enchilada-Braised Chicken Recipe

Ingredients

  • 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

Method

Step 1

In a medium mixing bowl, combine brown sugar, cumin, smoked paprika, salt, black pepper, onion powder, and garlic powder. Mix well. Rub both sides both chicken breasts with spiced dry mixture.

Step 2

Heat the olive oil in 6-quart (6 L) electric instant pot turned to the browning function. Add seasoned chicken and cook until browned, turning once, for about 6 minutes.

Step 3

In a large bowl, combine tomato sauce, beer, chili powder, and lime juice. Stir well and pour the sauce over chicken breasts.

Step 4

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for14 minutes.

Step 5

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 cheese is melted, for about 5 minutes.

Step 6

Turn off the cooker. Using a plastic spatula, transfer cooked chicken to serving plates. Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.