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Instant Pot Chicken Fiesta Soup - Dump and Go Dinner

<p>This is an easy and delicious soup to warm you up on a crisp fall evening. It can be served with corn chips and dairy free cheese if you prefer, either way it is sure to be a hit with your entire family. The kids won't even know there are veggies inside!</p>
4 Servings Recipe By

Ingredients

  • 2 2/3 cups cook and shred Chicken, Boneless Breasts
  • 10 1/8 ounces Whole Kernel Corn, Canned
  • 2 1/2 cups Red Enchilada Sauce
  • 5 1/3 ounces Mild Green Chiles, Diced, Canned
  • 9 2/3 ounces Diced Tomatoes, Canned
  • 9 2/3 fluid ounces Chicken Broth/Stock
  • 2/3 cups dice Onion
  • 2/3 teaspoons Chili Powder
  • 2/3 teaspoons Cumin
  • 2/3 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 317 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 111mg Cholesterol
  • 2171mg Sodium
  • 27g Total Carb
  • 6g Fiber
  • 19g Total Sugars (Includes 0g Added Sugars)
  • 41g Protein
  • 3 WW Freestyle

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. Mix all the ingredients together in inner pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Let pressure naturally release for 5 minutes, then release any remaining pressure.

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).

Why would I want to freeze this?

  1. Combine all ingredients and divide among indicated number of round freezer containers.

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. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into inner pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Let pressure naturally release for 5 minutes, then release any remaining pressure.

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