Chicken Enchiladas in Instant Pot

Introduction

Few dishes can match the rich comfort and bold flavor of Chicken Enchiladas, especially when made effortlessly in your Instant Pot. This meal delivers a saucy, cheesy, and satisfying experience in a fraction of the traditional cooking time—without compromising an ounce of taste. With minimal prep and the convenience of hands-off pressure cooking, this recipe is destined to become your go-to crowd-pleaser for family dinners or game-day gatherings.

Why Make Chicken Enchiladas in the Instant Pot?

Instant Pot Chicken Enchiladas are beloved for their juicy, tender shredded chicken and layers of gooey cheese, all swaddled in tortillas and smothered in enchilada sauce. Using an Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart turns a sometimes fussy favorite into a hands-off, mess-free dinner, locking in moisture and deep flavors within minutes. Plus, this recipe lets you skip the oven and streamline prep for a dish that’s both weeknight efficient and party ready.

The Secret to Perfect Enchilada Filling

The heart of fantastic enchiladas is succulent, evenly shredded chicken enveloped in flavorful sauce. For this, after cooking, simply transfer the chicken to a bowl and use a Chicken Shredder Tool Twist for Kitchen, Elegant Black to make quick work of perfectly textured shreds. For added flavor, blend your favorite mix of onions, peppers, and spices using the Ninja BL610 Professional 72 Oz Countertop Blender, Black before returning everything to the pot for a punch of freshness and complexity.

Simple Assembly and Melting Cheese

After adding your filling to tortillas, arrange them in a heatproof pan that fits your Instant Pot. This helps keep the enchiladas intact while they steam to melty perfection. Before you start, line your pan with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy cleanup and flawless release—no sticking, no stuck cheese!

Top generously with shredded cheese, then seal. A brief pressure or steam cycle melts cheese and brings it all together.

Serving Your Enchiladas with a Fresh Crunch

A flavorful enchilada meal begs for contrast—a bright side salad delivers. Easily prep crisp lettuce, tomatoes, and onions in seconds with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to add the ideal finishing touch. Serve with lime wedges, avocado, or a sprinkle of fresh cilantro for extra zest.

Nutritional Information and Serving Size

This recipe yields 6 hearty enchiladas, with each portion providing about 350–400 calories depending on the amount of cheese and optional toppings. The protein-rich filling and flavor-packed sauce make it a satisfying, all-in-one meal.

Chicken Enchiladas in Instant Pot (Recap)

By using the Instant Pot, you turn out tender chicken and seamless flavors in record time. This shortcut recipe earns top marks for convenience, taste, and broad appeal—making it a star for busy weeknights and celebrations alike.

Instructions

1. Add chicken breasts, chicken broth, 1 cup enchilada sauce, onion, bell pepper, garlic, cumin, chili powder, smoked paprika, salt, and pepper to the Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart. Stir to combine.
2. Seal the lid and cook on manual high pressure for 12 minutes. Naturally release pressure for 5 minutes, then quick release the rest.
3. Transfer chicken to a bowl and shred easily with the Chicken Shredder Tool Twist for Kitchen, Elegant Black. Return shredded chicken to the pot; mix with the cooked onions, peppers, and remaining sauce.
4. Line a round oven-safe pan or dish that fits your Instant Pot with a piece of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy cleanup.
5. Fill each tortilla with a generous scoop of the chicken mixture and a sprinkle of cheese, then roll up and place seam-side down in the prepared pan.
6. Pour the remaining ½ cup enchilada sauce over rolled tortillas and top with the rest of the cheese.
7. Place the pan on a trivet inside the Instant Pot. Add 1 cup water to the bottom (outside of the pan), seal, and cook on steam for 5 minutes or until cheese is melted and bubbly.
8. Let cool slightly before serving with desired toppings. For fresh salad prep, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to quickly dice veggies.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes