Much like my Chicken Enchilada Casserole , this Pressure Cooker Enchilada Casserole also doesn’t require rolling of the enchiladas. It’s a bit sloppy-looking but it tastes good and it’s family-friendly if you leave out the chipotle chile in adobo sauce. I’d serve it like this for a quick family meal, but I’d roll them up nicely for company. Same recipe, just two different way to finish it up once it’s done pressure cooking.
Pressure Cooker Enchilada Casserole
The difference between the Chicken Enchilada Casserole and this Pressure Cooker Enchilada Casserole recipe is that this one uses a homemade sauce, and it’s a green sauce. I also added a little cream cheese, which may not be authentic Mexican but it’s keto-friendly, adds a nice creaminess without adding flour, making this recipe gluten-free, and it cuts the aggressiveness of spice a little without making the dish bland.
Looking for more delicious Mexican recipes? Check out my Mexican Rice Recipe ! It’s a fantastic Mexican rice recipe that incredibly easy to make in your Instant Pot or pressure cooker.
Another fantastic side dish option is my Pressure Cooker Refried Beans . This recipe is so good and simple that you’ll never want to buy canned refried beans again!
And if you’re looking for more great casseroles, this Chicken Broccoli Casserole is a delectable take on a casserole classic! This recipe uses rotisserie chicken so it’s crazy quick and easy to make!
By the way, this recipe freezes quite well in case you have leftovers or are the meal planning type.
Note: if you want to use the same recipe to roll them up.
- Cook up the sauce and the chicken together, shred the chicken.
- In a pan, spread sauce at the bottom.
- Gently heat the tortillas to make them pliable (I wrap in paper towels and zap in the microwave for 30 second).
- Put a bit of chicken in each tortilla, wrap it up and place it seam-side down into the sauce. Finish rolling 6-8 tortillas in this fashion.
- Spread remaining sauce on top, scatter shredded cheese on top, and bake at 350F for 30 mins and then broil the top if needed.
- Or you could mix it up like I’ve listed below.
Pressure Cooker Enchilada Casserole
Ingredients
For the Sauce
- ▢ 3 Tomatillos
- ▢ 1/2 Onion
- ▢ 2 teaspoons Garlic , minced
- ▢ 1/2 cup Cilantro
- ▢ 3 slices Jalapeño Peppers , (optional)
- ▢ 1 tablespoon Chipotle Chile in Adobo Sauce , (omit for less spicy version)
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Cumin
Other Ingredients
- ▢ 1 tablespoon Oil
- ▢ 1 pound Boneless Skinless Chicken Thighs
- ▢ 3/4 cup Chicken Broth
- ▢ 2 ounces Cream Cheese , cut in chunks
- ▢ 6 corn tortillas , cut into 6 pieces each (can sub low carb tortillas)
- ▢ 1/2 cup Mexican Blend Shredded Cheese
Instructions
- Blend together all the ingredients for the sauce.
- Turn your Instant Pot onto Sauté on high. When the display reads HOT, add your ghee or oil. When the ghee is hot and shimmering, add add the oil, and spread it all around.
- Pour in contents of the blender and allow it to cook for 10-15 minutes, stirring occasionally to prevent it from sticking. You’re doing this in lieu of charring the vegetables ahead of time, so don’t short cut this step. You want the mixture to cook well, to thicken and to smell a little smoky.
- Add the chicken and the chicken broth, mix well, and set your Instant Pot to either its Poultry setting, or for 15 mins HP. Allow it to release pressure naturally.
- When you open it, you’ll probably see more liquid than you think you need. Don’t worry, as this is about to get thicker.
- Remove and shred chicken.
- Turn the pot onto Sauté and whisk in the cream cheese. Taste to ensure the sauce is spiced right for you. Add a little extra cream cheese if you want it milder.
- Once the cream cheese has melted, add the cut up corn tortillas and mix well. Turn off the pot.
- Add the cheese and mix again and let the mixture rest. You want the tortillas to absorb the sauce and get soft.
- Serve with some sour cream on the side, and add sliced avocados if desired.
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Pressure Cooker Enchilada Casserole
Ingredients
For the Sauce
- 3 Tomatillos
- 1/2 Onion
- 2 teaspoons Garlic minced
- 1/2 cup Cilantro
- 3 slices Jalapeño Peppers (optional)
- 1 tablespoon Chipotle Chile in Adobo Sauce (omit for less spicy version)
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cumin
Other Ingredients
- 1 tablespoon Oil
- 1 pound Boneless Skinless Chicken Thighs
- 3/4 cup Chicken Broth
- 2 ounces Cream Cheese cut in chunks
- 6 corn tortillas cut into 6 pieces each (can sub low carb tortillas)
- 1/2 cup Mexican Blend Shredded Cheese
Instructions
- Blend together all the ingredients for the sauce.
- Turn your Instant Pot onto Sauté on high. When the display reads HOT, add your ghee or oil. When the ghee is hot and shimmering, add add the oil, and spread it all around.
- Pour in contents of the blender and allow it to cook for 10-15 minutes, stirring occasionally to prevent it from sticking. You’re doing this in lieu of charring the vegetables ahead of time, so don’t short cut this step. You want the mixture to cook well, to thicken and to smell a little smoky.
- Add the chicken and the chicken broth, mix well, and set your Instant Pot to either its Poultry setting, or for 15 mins HP. Allow it to release pressure naturally.
- When you open it, you’ll probably see more liquid than you think you need. Don’t worry, as this is about to get thicker.
- Remove and shred chicken.
- Turn the pot onto Sauté and whisk in the cream cheese. Taste to ensure the sauce is spiced right for you. Add a little extra cream cheese if you want it milder.
- Once the cream cheese has melted, add the cut up corn tortillas and mix well. Turn off the pot.
- Add the cheese and mix again and let the mixture rest. You want the tortillas to absorb the sauce and get soft.
- Serve with some sour cream on the side, and add sliced avocados if desired.
Pressure Cooker Enchilada Casserole https://twosleevers.com/pressure-cooker-enchilada-casserole/
Stop wasting your time stirring that polenta and use this easy Instant Pot Polenta recipe. Try this one-step pressure cooker polenta for a creamy, delicious side dish!
Why The Instant Pot Is The Best Way To Make Polenta
Traditional Polenta requires some serious stirring which I am A) too lazy to do and B) I often can’t do when I’m flared with my Rheumatoid Arthritis. Enter the Instant Pot , which enables babysitting-free cooking for many things. My first attempt didn’t have enough water in it and burned badly. Thank goodness for stainless steel inserts that you can scrub, although I would have loved a ceramic insert for this recipe. The second time around, I increased the amount of water, and it worked well.
This Instant Pot Polenta recipe is a simple, straight forward recipe with only a few ingredients and it takes very little effort on your part thanks to your Instant Pot or pressure cooker. This recipe gives you super creamy, savory and cheesy polenta in just 20 minutes thanks to the miracle that is pressure cooking. I mean, if you’re going to get the same outcome of cooking polenta on the stove without having to babysit it, why wouldn’t you, right?
So whether you’re looking for a side dish, snack or maybe even a full-on entree, you really must give this Instant Pot Polenta recipe a try. Now let’s get to cooking!
How To Make Instant Pot Polenta
- Turn the Instant Pot on sauté, add the chicken broth and polenta and whisk together
- As soon as it starts to boil, place and seal the lid and set your Instant Pot on high pressure for 7 minutes. Allow it to release pressure naturally when done.
- When you open the lid there will be some excess water in it. Using your whisk, blend in the butter, cheese, and half and half. The polenta will thicken as you whisk it all together. Allow it to rest for a little longer and then serve warm.
What Exactly Is Polenta?
If you’re not familiar with polenta, it’s a dish made from boiling cornmeal. It’s a simple, savory dish that makes a great side dish or snack. It has a texture and consistency that is similar to grits, but it’s a little chewier. It’s a super comforting, super delicious dish that hails from Italy, and you’d be doing yourself a great disservice if you went through life without enjoying it at least once. And if you’re going to enjoy some polenta, it might as well be this Instant Pot Polenta recipe!
Looking For More Comforting Instant Pot Recipes? Check These Out!
- This Irish Colcannon recipe is a deliciously savory side dish made with mashed potatoes and cabbage. It’s a wonderful twist on mashed potatoes that you’re going to love, and a great vegetarian Instant Pot Recipe.
- This Farro Risotto With Butternut Squash gives you the savory and sweet flavors of fall in one delightful dish! Make this risotto easily in your Instant Pot with minimal effort!
- This Instant Pot, low carb Cauliflower and Cheese is a creamy, delicious side dish that you can make in your pressure cooker for the ultimate low carb comfort food!
Instant Pot Polenta
Equipment
- Instant Pot
- WHISK
Ingredients
- ▢ 1 cup ( 159 g ) Polenta , rough-ground cornmeal
- ▢ 4 cups ( 940 g ) Chicken Broth
- ▢ Kosher Salt
- ▢ 3-4 teaspoons ( 3 teaspoons ) Butter
- ▢ 1/2 cup ( 56 g ) Mexican Blend Shredded Cheese
- ▢ 1/4 cup ( 60.5 g ) Half and Half
Instructions
- Turn the Instant Pot on sauté, add the chicken broth and polenta and whisk together.
- As soon as it starts to boil, place and seal the lid and set your Instant Pot on high pressure for 7 minutes. Allow it to release pressure naturally when done.
- When you open the lid there will be some excess water in it. Using your whisk, blend in the butter, cheese, and half and half. The polenta will thicken as you whisk it all together. Allow it to rest for a little longer and then serve warm.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
