Learn how to make tasty Instant Pot chipotle chicken enchiladas for the whole family to enjoy. Chipotle chicken and the red sauce are made in the pressure cooker, the fillings are rolled into tortillas and the dish is assembled and baked in the oven as a final touch. You can also serve these enchiladas without baking them.
For cooking in the Instant Pot
1 tablespoon olive oil
1 medium onion, sliced
4 cloves garlic, roughly diced
1 teaspoon salt
1 tablespoon dried oregano
1 tablespoon cumin powder
2 tablespoons chipotle in adobo sauce
1 cup chicken stock
3 large chicken breasts
1 cup tomato sauce (puree)
To thicken the sauce
3 tablespoons all-purpose flour
To assemble enchiladas
10–12 large tortillas (we used half flour/half corn tortillas)
1 can black beans, drained
1–1.5 cups grated white cheese (e.g. Cheddar, Jack)
1–1.5 cups grated yellow cheese (or more white cheese)
To serve enchiladas
2 large tomatoes, diced
1 large avocado, diced
1/2 red onion, diced
Fresh cilantro, diced
1 lime, cut into wedges (optional)
- Sauté. Turn the Instant Pot on and press the Sauté button. It should say Normal on the display (this indicates heat level). Allow the bottom to heat up for a couple of minutes, then add the olive oil and onions and cook for 2-3 minutes. Add garlic, salt, oregano, cumin and chipotle and stir through. Add the stock, stir with a spatula scraping the bottom to ensure nothing is stuck. Press Cancel to step the Saute function.
- Add the chicken breasts (nestle them in the broth) and pour the tomato sauce over the top. Do not stir!
- Set & Cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 15 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 5-7 minutes and then the 15-minute timer will begin.
- Once the timer is done, use the quick-release button/handle on top of the lid to manually let off the pressure as soon as possible.
- Finish the sauce. Open the lid and remove the chicken from the sauce onto a plate. Ladle 1/2 cup of the cooking broth into a bowl and whisk in the flour. You can do this gradually. Then return the flour slurry to the pot and stir to thicken the broth into a sauce.
- Transfer the sauce to a blender and puree briefly for a smoother consistency. You can also use an immersion blender to do this directly in the pot. If you don’t mind rougher consistency, you can leave the sauce with the onions unpureed.
- Prepare & bake the enchiladas. Preheat the oven to 430 F (about 220 C).
- Shred the chicken with a knife and fork and set aside. You can also dice the meat into small cubes.
- Heat the tortillas for 20 seconds each side and set aside in a bowl covered with a towel.
- Spray a large oven tray with a little oil. Scoop a tablespoon of beans on a tortilla and top with chicken (about 2 tablespoons) and cheese (about 1 tablespoon). Roll tightly and place (joint sim down) into the tray. Continue with the remaining tortillas until you fill-up the tray tightly. If you use a round tray/casserole dish, you can arrange the enchiladas slightly differently.
- Pour the sauce over the top and sprinkle with the remaining cheese evenly. You can add some more cheese if you like it extra cheesy. Bake for 10-15 minutes until melted and browned on top.
- To finish, top cooked enchiladas with fresh chopped tomatoes, avocado, onions and cilantro on top.
Saute: 5 minutes Pressurizing: 7 minutes | Cooking at pressure: 15 minutes | Release: quick release | Total cooking time: 27 minutes.
Keywords: Instant Pot, Pressure Cooker, Mexican, Tex-Mex, Tortillas, Chicken, Enchiladas, Dinner