Dive into the flavors of this Instant Pot Creamy Chicken Enchilada dish. It’s a Whole30, Gluten-Free, Dairy-Free, and Paleo-friendly recipe that offers a comforting, creamy texture without the dairy.
Instant Pot Creamy Chicken Enchilada
Ingredients
- 4-5 ButcherBox Organic Chicken Breasts
- 1 can enchilada sauce
- ½ can coconut milk
- salt & pepper to taste
Instructions
- Set your Instant Pot to the Sear/Sauté function and brown the ButcherBox chicken breasts on both sides for 3-4 minutes.
- Switch the Instant Pot to the Pressure Cook setting. Add the can of enchilada sauce and ½ can of coconut milk to the pot. Stir to combine with the chicken.
- Secure the lid and set the timer for 35-40 minutes on high pressure.
- Once the cooking cycle is complete, release the pressure according to the manufacturer’s instructions. Open the lid carefully. The chicken should be tender and easily shred with two forks. Season with salt and pepper to your liking.
- Serve the creamy chicken over a bed of rice, accompanied by vegetables of your choice.
Jessica Sussman (she/her) is a recipe developer and content creator specializing in gluten and dairy-free meals. As a 9-5’er, Jessica knows the importance of striking the balance between nutritious meals and approachable recipes that anyone can do, regardless of their skills in the kitchen.
When Jessica isn’t creating healthy meals that absolutely blow her friends and family away, she’s spending time outdoors with her amazing partner, Trevor, chasing after their three furbabies (Tuna, Wasabi & Henley) and romanticizing her grocery trips by finding the best new gluten-free and dairy-free treats. If you’re looking for pretty and fun bowls of yummy food, follow Jessica on Instagram at @agranolacoconut.
