Instant Pot Chicken Enchilada Casserole
This Instant Pot Chicken Enchilada Casserole is the perfect dinner. Only about ten minutes to prep and the instant pot does all the work. Fast, easy, hearty and delicious!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
- 1 TBSP vegetable oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 19 oz can enchilada sauce
- 1 10 oz can diced tomatoes and green chiles
- 1 1/4 cups water
- 1 1.25 oz package taco seasoning
- 1 pound boneless skinless chicken breasts diced into bite sized pieces
- 3 cups dried rotini pasta
- 2 cups shredded Mexican cheese
- scallions, olives, diced tomatoes, and fresh cilantro for serving
Spray an 8 by 8 inch pan with cooking spray and set aside.
Select Saute on your instant pot and add the vegetable oil to the pressure cooker. Once it is hot, add the onions and saute for 3 minutes. Add the garlic and sauté for 1 more minute.
Stir in the enchilada sauce, tomatoes with chiles, water, and taco seasoning. Then add the diced chicken and pasta. Lock the lid in place and select High Pressure and 4 minutes cook time.
When the cook time ends, turn off the pressure cooker. Use the quick pressure please. When the valve drops, carefully remove the lid. Select the saute setting and cook for 1 more minute, stirring, until the pasta is tender.
Turn off the Instant Pot and pour the mixture into the square baking dish. Sprinkle the cheese on top. Place under a broiler and broil until the cheese melts and starts to brown.
Serve topped with olives, tomatoes, scallions, and cilantro.
Calories: 513kcal | Carbohydrates: 56.7g | Protein: 31.2g | Fat: 19.1g | Saturated Fat: 7.4g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 0.5g | Cholesterol: 68.3mg | Sodium: 991.4mg | Potassium: 103.6mg | Fiber: 4.9g | Sugar: 8.3g | Vitamin A: 500IU | Vitamin C: 4.6mg | Calcium: 213.5mg | Iron: 2.5mg