Freeze For Later Cooking Day 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).

Why would I want to freeze this?

1. Combine chicken and onions.
2. 2470167 Upgrade to a paid membership 51770 to unlock all instructions 74527
3. 6169818 Upgrade to a paid membership 31525 to unlock all instructions 17202
4. 8097264 Upgrade to a paid membership 81441 to unlock all instructions 22837
5. 6502943 Upgrade to a paid membership 55918 to unlock all instructions 73827
6. 7342812 Upgrade to a paid membership 57250 to unlock all instructions 56872
7. 9313036 Upgrade to a paid membership 86643 to unlock all instructions 73017
8. 557547 Upgrade to a paid membership 67431 to unlock all instructions 55051

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
2. 1669664 Upgrade to a paid membership 41736 to unlock all instructions 82696
3. 1372834 Upgrade to a paid membership 70775 to unlock all instructions 99834
4. 5509798 Upgrade to a paid membership 14691 to unlock all instructions 76078
5. 6069350 Upgrade to a paid membership 88831 to unlock all instructions 77797
6. 1517013 Upgrade to a paid membership 29180 to unlock all instructions 67401
7. 3200241 Upgrade to a paid membership 81772 to unlock all instructions 65661
8. 4214660 Upgrade to a paid membership 63744 to unlock all instructions 67492

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **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.**
2. Combine chicken and onions.
3. In a separate bowl, whisk together pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper and set aside.
4. Spoon chicken mixture evenly into tortillas.
5. Roll tortillas tightly, place seam side down in an oven-proof bowl.
6. Pour pumpkin cream sauce over enchiladas, and crumble Queso fresco over top.
7. Add 1 cup of water to the Instant Pot and place trivet inside. Form a foil sling to lower the bowl onto trivet.
8. Lock lid into place and seal steam nozzle.
9. Cook on high pressure for 10 minutes.
10. Quick release pressure.