Chicken Enchilada Stew


  • 1 yellow onion
  • 2 cans diced fire-roasted tomatoes and their juice
  • 2 cans diced green chiles and their juice
  • 1 cup dried black beans
  • 4 cups chicken stock
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • kosher salt
  • 2 1/2 lb boneless skinless chicken thighs
  • 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
  • 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.
  • 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.
  • 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.
  • Ladle the stew into bowls and layer with toppings as desired. Serve with lime wedges alongside.
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