Chicken Enchilada Stew
You can feed a crowd on a weeknight with this easy-to-assemble soup. Load it up with the toppings suggested here—kids will love to choose their own—or add other favorites, such as sour cream, diced jalapeños, and salsa. To keep the culinary theme going, serve dulce de leche ice cream for dessert.
Cook Time Passive Time
20minutes 10 minutes
Cook Time Passive Time
20minutes 10 minutes
  • 1 yellow onionchopped
  • 2cans diced fire-roasted tomatoes and their juice15 oz/425each
  • 2cans diced green chiles and their juice4 oz/115each
  • 1cup dried black beanspicked over and rinsed, 200 g
  • 4cups chicken stock950 ml
  • 2tbsp chili powder
  • 2tsp ground cumin
  • kosher salt
  • 2 1/2lb boneless skinless chicken thighs1.1 kg
  • Grated zest and juice of 1 lime
  • Shredded Cheddar and/or
  • Monterey Jack cheese, chopped fresh cilantro, diced jalapeño chile, sour cream, tortilla chips, lime wedges
  1. Combine the onion, tomatoes, chiles, beans, stock, chili powder, cumin, and 1½ teaspoons salt in the Instant Pot® and stir to mix. Nestle the chicken pieces into the stock mixture.
  2. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 20 minutes at high pressure.
  3. Let the steam release naturally for 10 minutes, then turn the valve to Venting to quick-release any residual steam. Using two forks, shred the chicken into bite-size pieces. Add the lime zest and half of the lime juice. Taste and adjust the seasoning with more lime juice and salt if needed.
  4. Ladle the stew into bowls and layer with toppings as desired. Serve with lime wedges alongside.