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Creamy Enchilada Chicken in a bowl

Instant Pot Creamy Chicken Enchilada

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.
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Protein: Poultry
Cut: Chicken Breast
Diet: Dairy Free, Gluten Free, Paleo, Whole30
Course: Lunch, Meal Prep
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4

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.
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