Pressure Cooker (Instant Pot) Creamy Enchilada Soup

pressurecookingtoday.com

Rupa Parikh Siegel

4 cups low sodium chicken broth

3 medium size boneless, skinless chicken breasts

1 (3.5 ounce) can chopped green chilies

1 yellow onion, coarsely chopped

3 large russet potatoes, peeled and quartered

1 red bell pepper, cored, seeded and coarsely chopped

8 cups peeled, cubed butternut squash (about 24 ounces)

3 cloves garlic

2 teaspoons salt

2 teaspoons cumin

1 (8 ounce) can tomato sauce

2 tablespoons taco seasoning (store bought or homemade recipe to follow)

2 (15 ounce) cans cannellini beans, rinsed and drained

Additional toppings: pico de gallo, sour cream, shredded cheese, fresh or canned corn, diced avocado, Cholula hot sauce, whole grain tortilla chips, etc

subheading: TACO SEASONING MIX:

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon oregano

½ teaspoon onion powder

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon crushed red pepper flakes

Directions at pressurecookingtoday.com

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