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Instant Pot Chicken Enchiladas

These Instant Pot Chicken Enchiladas are packed with juicy and tender chicken, gooey cheese, and so much smoky, spicy flavor. Easy and delicious!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: 15 minute prep, chicken breast, instant pot
Servings: 4 people
Calories: 647kcal
Author: Jennifer Debth


  • 1 tablespoon olive oil
  • 1/2 large yellow onion diced
  • 1 green bell pepper diced
  • 1 cup chicken broth
  • 2 (8 oz) boneless skinless chicken breasts
  • 1 (1 oz) packet taco seasoning
  • 1 (4 oz) can diced green chiles
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • Salt to taste, if necessary
  • 1 (10 oz) can enchilada sauce
  • 1/2 cup

    taco sauce 

  • 10 corn tortillas cut into 8ths
  • 1 (8 oz) block cheddar cheese shredded
  • Guacamole, pico de gallo, sour cream, salsa, etc. for serving, if desired


  • Hit SAUTE on your 6 quart Instant Pot.
  • Once it reads HOT, add in oil, onion, and bell pepper.
  • Saute, stirring regularly, until the pepper is tender, about 10 minutes.
  • Remove from the Instant Pot and set aside in a large bowl.
  • Hit CANCEL on the Instant Pot, then deglaze the bottom by pouring in the chicken broth - be sure to scrape up any brown bits from the bottom to avoid a BURN reading.
  • Add in chicken breasts, then close and lock the lid - be sure the pressure valve is pointed toward SEALING.
  • Cook on HIGH pressure for 10 minutes, then flip the valve for a quick release.
  • Drain and discard the chicken broth and place the chicken onto a clean cutting board.
  • Cut the chicken into bite sized pieces, then place into the bowl with the peppers and onion.
  • Add in taco seasoning, green chiles, sour cream, and lime juice.
  • Stir to combine, then taste and re-season, if necessary. Set aside.
  • In a medium sized bowl, whisk together the enchilada sauce and taco sauce until combined.
  • Pour 1 cup cold water into the bottom of a 6 quart Instant Pot and grease a non-stick round 7 inch cake pan (7.7 x 7.7 x 2.75 inches)* with cooking spray.
  • Before placing the pan in the Instant Pot, pour 1/4 cup of the enchilada sauce mixture into the bottom of the prepared pan.
  • Top with half the chicken, half the tortillas, 1/2 cup enchilada sauce, and 1/2 the cheese.
  • Repeat the layers: chicken, tortillas, enchilada sauce, cheese.
  • Cover the pan with tin foil that’s been sprayed with cooking spray (this prevents the cheese from sticking to the foil).
  • Place the pan onto the instant pot trivet and lower it into the prepared Instant Pot.
  • Cover and lock the lid - make sure the valve is pointing to “SEALING.”
  • Cook on HIGH pressure for 20 minutes, then flip the valve to release the pressure.
  • Use a dish towel to carefully lift the trivet up and out of the Instant Pot.
  • Carefully remove the foil (you don’t want the condensation dripping onto the enchiladas).
  • Let set for 10 minutes, then scoop and serve with your favorite enchilada fixings!
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Serving: 1person | Calories: 647kcal | Carbohydrates: 49g | Protein: 46g | Fat: 30g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 2309mg | Potassium: 820mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2185IU | Vitamin C: 47mg | Calcium: 529mg | Iron: 3mg