How to make chicken enchi enchils with Instant Pot, no fuss: How to create a meal for two with minimal fuss, with a simple ingredient list, and no pressure to cook
Chicken enchiles with instant pot are one of the easiest pot recipes to make.
All you need is chicken, a bit of rice, water, spices, and a little oil.
Just simmer, cover, and bake for about 20 minutes.
The results are tender, delicious, and easy to prepare.
Here’s how to make a chicken enchu in just minutes, with no pressure.
Instant Pot recipe ingredients: 1 pound boneless skinless chicken breast 1 large onion, diced 2 cloves garlic, minced 1/4 cup cornstarch 3 tbsp water 3 tbsp cumin powder 1 tsp chili powder 1/2 tsp ground coriander 1/3 tsp paprika 1/8 tsp dried oregano 1 tsp black pepper 1/5 tsp cayenne pepper 1 cup chicken broth (I use the one in the Instant Pot) 1 1/1 cups chicken broth, plus more for drizzling 1/6 cup water (for soup) 1/7 cup corn starch 1 tsp papaya powder 1 1 1 cup frozen corn kernels 1/12 cup fresh cilantro leaves, chopped 1/10 cup fresh lime juice 1/16 tsp smoked paprika, for garnish Directions: In a medium pot, add the chicken breasts, onion, and garlic, along with the water and cornstalk.
Bring to a boil.
Reduce heat and simmer for 10 minutes, or until chicken is tender.
Add the spices and corn starch and continue to cook, stirring occasionally, for about 10 minutes or until the rice is tender and chicken is cooked through.
Meanwhile, stir in the water, cornstitch, and chili powder.
Cover, and cook for about 5 minutes, until chicken has absorbed the broth.
Meanwhile prepare the chicken encheilades: Remove the chicken from the pot and transfer to a cutting board.
Spread the enchilk over the chicken breast and drizzle with the cayotean pepper.
Sprinkle with chopped cilantro, lime juice, paprika (or the paprika), and cayonee.
Repeat with remaining enchiltons.
Serve immediately.
