This Instant Pot enchilada lasagna layers tortillas, a spicy cream sauce, chicken, and cheese together for a warm and bubbly meal you can't wait to dive into. Serve with black beans, tortilla chips, and plenty of salsa for a little dinnertime fiesta of flavor.
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
In a bowl, mix soups, sour cream, chiles, and cumin.
Trim tortillas to fit inside pan.
In an oven safe pan, layer lasagna-style: soup mixture, chicken, cheese, tortilla. Repeat 2 times, ending with cheese. Cover with foil.
Create a foil sling to lower the pan onto the trivet inside pot. Lock lid and seal steam nozzle.
Place water and trivet inside Instant Pot.
Cook on the manual setting for 20 minutes.
Let pressure release naturally for 10 minutes.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).