Instant Pot 5-Ingredient Enchilada Chicken–a fast and easy dump and go recipe. The saucy chicken can be served in tacos, burritos, salads, nachos, quesadillas or over rice.
Get the SLOW COOKER version of the recipe here
Instant Pot 5-Ingredient Enchilada Chicken
This is one of those dump and go recipes that is perfect when you’re in a hurry. I like how versatile it is too. You can serve the chicken plain, or wrapped up in a tortilla or on top of rice. We loved it served over tortilla chips with sour cream and avocados on top. This recipe can be keto friendly and gluten free too.
I love how you can use frozen chicken for this recipe and still have dinner in minutes. It’s my favorite when I don’t have to worry about thawing the meat.
More 5-ingredient recipes you’ll love…
Instant Pot Salsa Verde Chicken
Instant Pot 3-Ingredient Rump Roast
Instant Pot Chicken Pesto Pasta
What Pressure Cooker Did You Use?
To make Instant Pot 5-Ingredient Enchilada Chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot 5-Ingredient Enchilada Chicken
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
Description
A fast and easy dump and go recipe. The saucy chicken can be served in tacos, burritos, salads, nachos, quesadillas or over rice.
Ingredients
- 1/2 cup chicken broth
- 2 1/2 pounds chicken breasts (frozen is okay)
- 1 1/2 tsp cumin
- 1 1/2 tsp dried oregano
- 1 (10 oz) can red enchilada sauce (I used medium)
- Optional: 2 Tbsp cornstarch + 2 Tbsp water
Instructions
- If using fresh chicken add in ½ cup broth, if using frozen chicken use ¼ cup broth. Add in the broth and cumin into the pot. Sprinkle the chicken with cumin and oregano. Pour the enchilada sauce over the top of the chicken.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for frozen chicken or 12 minutes for thawed chicken. When the time is up let the pot sit for 5 minutes and then move the valve to venting.
- Remove the lid. Place chicken on a cutting board and shred or cut into pieces. Stir it back into the sauce. If you want to thicken the sauce turn the Instant Pot to saute mode. Stir the cornstarch and water together in a bowl until smooth and then stir the mixture into the pot. The sauce will thicken fairly quickly.
- Serve chicken in tacos, nachos, quesadillas, burritos or over rice.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. If you’re trying to eat low-carb eat the chicken plain with some full fat sour cream on top.
To make gluten free: Check your red enchilada sauce to be sure it does not contain wheat. La Victoria and Las Palmas are safe.
- Category: Chicken
- Method: Instant Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 185
- Sugar: 1 g
- Sodium: 270 mg
- Fat: 4 g
- Carbohydrates: 2 g
- Protein: 32 g
Keywords: gluten free, keto, instant pot, low carb
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.P
This was the second meal I tried with my instant pot and the FIRST success! Loved it a lot! I used the frozen chicken breasts and they turned out perfectly. I did add in a bit extra seasonings because the brand of enchilada sauce wasn’t super flavorful in my opinion but it worked out well! My husband loved it and is pretty picky (and also the better cook) so I’ll call that a WIN!
★★★★★
Nice! I love hearing this! Thanks for the 5 star review.
I think the recipe would be great, but every time I use my instant pot it’s an epic fail. I just don’t get it. Did everything you said but chicken was still frozen. 😳
So now I’m trying to slow cook them. I just don’t understand how so many people have such great success with the instant pot and mine is always awful. 😢
★★★★★
Hi LeAnne, Sorry you’re having problems with the Instant Pot. Are you letting the pot come to pressure (this takes about 10 minutes), then letting the timer pop up and count down from 15 to 0? Sometimes people think it’s 15 minutes total but it is really about 25 minutes plus 5 more minutes for it to naturally release the pressure.
I made this for the first time tonight for nachos and it turned out great! I held back on some of the chicken, as 2.5lbs is a lot for two people to eat (even as leftovers) but didn’t make any other changes. The boyfriend agreed, this recipe is a keeper!
I didn’t realize it until I started looking at the rest of your website, but I also make your Instant Pot chicken pesto pasta dish at least twice a month. So thank you for providing these great and easy recipes!
★★★★★
I’m so glad you found some good recipes here! Thanks for being here.
It was tasty. I used Mexican oregano, and did pot in pot rice. Thank you for your January 14, 2019, rule of thumb on cooking frozen chicken breasts. It worked out well and will be putting that info into my permanent notes.
★★★★★
Glad it was helpful!
This was really good. Will make it again. I like my chicken slightly overcooked, so did 13 minutes pressure and 10 minutes natural release.
★★★★
Glad you liked it Marie!
You say in your post that I make yogurt weekly. I’m wanting to make it but tried with only a quart of milk one time and didn’t do,well. Can I get ur recipe. Thx
Sure thing! https://www.365daysofcrockpot.com/instant-pot-greek-yogurt/
Can I use verde enchilada sauce?
Yes that would be great!
This was my 1st recipe I tried with my New IP. I used frozen chicken and it was completely cooked after the initial 15 minutes. I added chunky rotel. Over all it was a good recipe but I would add corn and the rotel after the initial 15 minutes.
★★★★
Hi Ann, I love that idea of adding Rotel! I always have a few cans in my pantry.
recipe is great but your website includes multiple vaping ads. Can’t share this with my family.
★★★★
Thank you for letting me know. I will contact my ad company to remove those.
ads are tailored to what you or whomever uses your device talks about or looks up online…. you might wanna check that before complaining about it to the person who posted this delicious recipe.
Can you make this with ground beef? If so, how much time? Thanks
Brown it beforehand and 5 minutes should be fine.
Chicken was still raw from frozen after 15 mins…
★★★
next time try this method: https://www.365daysofcrockpot.com/how-to-cook-chicken-breasts-in-the-instant-pot-frozen-or-fresh/
Excellent recipe–thank you. Full of flavor and so easy. We used tortillas with pico de gallo and guac. Delicious.
★★★★★
oh yes the guac sounds perfect! I could eat it by the spoonful.
I have had my Instant Pot for a little over a month now and have loved absolutely every thing I have made ranging from dinners to desserts using numerous recipes from several sites. This was my first disappointment. Very bland! I added salt and mild cheddar cheese to give it some flavor. I plan to make quesadillas with more cheese and hopefully my family will like it.
Sorry you felt that way. What brand of enchilada sauce did you use?
I would love to win the Insta Pot accessories for your anniversary! Oh, ignore my email saying I couldn’t post before. Took me awhile to figure out I was on email not your website!
This was my first actual meal I cooked in my IP, other than steaming water and then a box of macaroni. With a few minutes, my whole kitchen smelled heavenly! I used frozen chicken breasts and did end up having to add a few extra minutes to get them cooked all the way through. Will definitely be making this again.
★★★★★
This was easy and my family loved it! I was able to throw this together at the last minute with ingredients I had on hand! Thanks for the recipe! We ate it in tortillas with shredded cheese and plain Greek yogurt. Next time when I plan better I will add in some other ingredients for a more balanced meal, but I’m thrilled to have this as the base! And thrilled about having an easy recipe my family enjoys! Did I mention easy?! Thank you!❤️
★★★★★
Yes we all love EASY!!!
The sauce was delicious but my chicken breasts were very tough 🙁 They were frozen and I cooked them for 15 minutes. Too long maybe?
I love all your recipes 🙂
★★★
How big do you think each one was? I like to go by the rule of thumb of 1 minute for each ounce of chicken (per breast) and plus 3 minutes for frozen. So if they were 10 ounces each then 13 minutes.
How do I adjust this to my 8qt instant pot?
I’d add in a cup and a half of broth to make sure it comes to pressure. Then use 4 Tbsp of cornstarch
How much oregano is needed?
oops it’s 1 1/2 tsp. just corrected it. thanks for the heads up!
Please provide the nutritional information. Us macro watchers need this info or the recipe is of no use to us and we delete.
★
Feel free to use a recipe calculator easily available using a quick google search. 😉