Instant Pot Chicken Enchilada Casserole

If you’re looking for a tasty meal that will have everyone loving dinnertime, don’t miss out on these Instant Pot Green Enchiladas.


- Chicken Breasts - Salsa Verde - Green Enchilada Sauce - Cheese - White Corn Tortillas

Pour the salsa verde and enchilada sauce into your instant pot. Placed your chicken breast on top of the liquid.

Close your instant pot lid. Close the valve by pushing it away from you. Set your instant pot to high pressure for 10 minutes.

Once the 10 minutes are done, allow your instant pot to naturally release for about 10 more minutes.

Once that is complete, manually release by pulling the valve towards you to open the pressure. Make sure to use a towel or hot pad to protect your hands from steam.

Using two forks, or a hand mixer, shred your chicken inside your instant pot with the liquid. Then add to the instant pot half of your cheese (1 cup). Mix well.

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