Saute onions with oil for 10 minutes until they become soft.
Add seasoning and garlic. Give a good stir.
Add the rest of the ingredients except for the chicken breast, give a good stir.
Nestle in the chicken breasts to the Instant Pot.
Set Pressure to high for 20 minutes then use quick release.
Remove chicken breasts from IP and shred with a fork. Return to Instant Pot, stir and serve.
HOMEMADE TORTILLA CHIPS
Take purchased round tortillas and cut into triangles. Lay on the baking sheet and bake plain or with a thin layer of oil and a dusting of salt. Bake at 350 until brown and crispy, approximately 10 minutes.
TURN THE SOUP INTO A CASSEROLE
Layer the bottom of a casserole dish with cut pieces of tortillas, ensuring to cover the bottom of the dish, overlapping as necessary.
Using a 16 oz can of refried beans, smear liberally on top of the tortillas.
Spoon out (including or reserving liquid) the soup and its contents onto the top of the refried beans.
Sprinkle a portion of the 11 oz corn niblet can (liquid drained) atop the soup casserole mixture.
Top with 2 cups of cheese of your choosing - I recommend colby jack or cheddar.
Cover with tinfoil and cook in a 375F oven for 20 minutes.
Remove tinfoil and let cheese get nice and bubbly. to brown, switch to broiler and watch closely for just a few minutes.
This recipe for Instant Pot Chicken Enchilada Soup was created by ItsYummi.com. https://www.itsyummi.com/instant-pot-chicken-enchilada-soup-recipe/ is copyrighted and may not be used without prior consent in writing from the owner.