Pressure Cooker Chicken Enchilada Soup – Delish (Video)

This is one of the easiest recipes you’ll ever make, and it’s so delicious!  Delish is one of my favorite resources, and I found this in their magazine. 

I realized I use this amazing Deluxe Multi Cooker like a workhorse for so many recipes, I hardly think about sharing it with all of you!  Fixing that now, here’s some info:

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

Product Details

  • 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
  • Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
  • 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
  • Built in carrying handles, hidden cord storage, and an on/off switch.
  • Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.

Recommended

If you check my past recipes, you’ll find me using the cooker time and again, whether for chicken, pork, making yogurt or the Sous Vide method of cooking, it’s used practically every day.  Click the link to get yours today: Deluxe Multi Cooker

Enough said, let’s jump right in!

Ingredients

  • ½ large onion, chopped
  • One (28-ounce) can diced fire-roasted tomatoes
  • One (19-ounce) can Red Enchilada Sauce
  • One (15-ounce) can black beans, drained and rinsed
  • 15-ounces frozen corn
  • 2.5 cups Chicken Stock
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon
  • Ground cumin
  • 2-pounds boneless skinless chicken breast
  • 1/3 cup shredded cheddar cheese
  • ¼ cup heavy cream
  • Kosher salt

Toppings

  • Shredded Cheddar Cheese
  • Sour Cream
  • Fresh Cilantro
  • Tortilla Chips
  • Fresh lime slices

Instructions

Chop the onion, shred the cheese.

In Deluxe Multi Cooker, add first ten ingredients.   Set to POULTRY, press button to start.

Once timer goes off, release pressure. Remove and shred chicken. Add chicken back in, along with cheese and heavy cream, stirring to combine.

Serve immediately with your favorite toppings.

That’s it! You can adjust the spiciness of this dish by the type of enchilada sauce you use.  Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!

OCTOBERHosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

OCTOBER GUEST SPECIAL:

Pressure Cooker Chicken Enchilada Soup

Creamy, cheesy and oh-so-easy to make, this Chicken Enchilada soup from @Delish is made even easier in the pressure cooker. Dinner is ready in less than 30 minutes, fantastic! 
5 from 3 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 490 kcal

Ingredients
  

  • ½ onion, chopped
  • 28 oz diced fire-roasted tomatoes
  • 19 oz red enchilada sauce
  • 15 oz black beans, drained and rinsed
  • 15 oz frozen corn
  • 2.5 cups chicken stock
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 2 lb boneless skinless chicken breast
  • cup shredded cheddar cheese
  • ¼ cup heavy cream
  • kosher salt to taste

Toppings

  • shredded cheddar cheese
  • sour cream
  • fresh cilantro
  • tortilla chips
  • fresh lime slices

Instructions
 

  • In Deluxe Multi Cooker, add first ten ingredients.   Set to POULTRY, press button to start. Once timer goes off, release pressure. Remove and shred chicken.
  • Add chicken back in, along with cheese and heavy cream, stirring to combine.
  • Serve immediately with your favorite toppings.

Notes

This soup freezes very well!  Freeze without garnishes or toppings.

Nutrition

Calories: 490kcalCarbohydrates: 53gProtein: 48gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 112mgSodium: 1353mgPotassium: 1170mgFiber: 11gSugar: 11gVitamin A: 1445IUVitamin C: 12mgCalcium: 112mgIron: 4mg
Keyword chicken enchilada soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Pasta e Fagioli with Pancetta (Video)

One of our favorite soups is Pasta e Fagioli.  While I enjoy the Olive Garden version, this is my version I came up with after having the most delectable bowl of soup at a local restaurant.  I could not find any recipe that was comparable.

I kept searching, to no avail, and I decided to come up with my own.  The difference that I wanted was a thicker and creamier texture, and also a bit of smokiness.  Hence, the pancetta!  I hope you’ll give this recipe a try, and let me know what you think.

Of course, for this much soup, I used our 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link to get yours today:  8-qt. (7.6-L) Nonstick Stock Pot                     

Let’s jump right in!!

Ingredients

  • 2 cups carrots, diced
  • 3 stalks celery, diced
  • 1 sweet onion, finely diced
  • 5 garlic cloves, chopped
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes, or to taste
  • One (28-ounce) can San Marzano tomatoes
  • 4 (14.5-oz) cans cannellini beans, drained and rinsed
  • 64-ounces chicken stock
  • One rind from Pecorino Romano (optional)
  • Salt and pepper, to taste
  • 8-ounces ditalini pasta, uncooked
  • 1 cup Pecorino Romano cheese, shredded
  • 2 tablespoons fresh basil, julienned

Instructions

Chop carrots, celery, onion and garlic. Roll basil together, and cut using kitchen shears.  Grate Cheese to make one cup.

Place oil in large stock pot over medium heat.  Add diced pancetta, cooking 5 minutes, or until golden. Add carrots, celery and onion, cooking until onion is translucent, about 5 minutes.  Add garlic, cook one minute more, or until fragrant.

Add in red pepper flakes, tomatoes, beans, broth and rind, if using.  Season with salt and pepper, stir to combine.  Bring to a simmer, cook 10 minutes.  Use immersion blender to blend some, not all, of the soup.  Add in ditalini pasta, and cook an additional 10 minutes more.

Remove from heat, and add in cheese and fresh basil, stir to incorporate.  Remove rind.

Serve immediately with more cheese and basil on the side.

That’s it!  I hope that you’ll give it a try, and please let me know what you think.  Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!

OCTOBERHosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

OCTOBER GUEST SPECIAL:

Pasta e Fagioli with Pancetta

Thick and creamy, this homemade Pasta e Fagioli is full of flavor and has a bit of pancetta to make this a hearty soup you’ll want to make again and again!   
5 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Soup
Cuisine Italian
Servings 16 servings
Calories 77 kcal

Ingredients
  

  • 2 cups carrots, diced
  • 3 stalks celery, diced
  • 1 onion, diced
  • 5 cloves garlic, chopped
  • 4 oz diced pancetta
  • 1 tbsp olive oil
  • ¼ tsp red pepper flakes, or to taste
  • 28 oz can San Marzano Tomatoes
  • 4 (14.5-oz) cans cannellini beans, drained and rinsed
  • 64 oz chicken stock
  • 1 rind Pecorino Romano Cheese
  • 2 tbsp fresh basil, julienned

Instructions
 

  • Chop carrots, celery, onion and garlic. Roll basil together, and cut using kitchen shears.  Grate Cheese to make one cup.
  • Place oil in large stock pot over medium heat.  Add diced pancetta, cook for about 5 minutes, or until golden. Add carrots, celery and onion, cooking until onion is translucent, about 5 minutes. Add garlic, cook one minute more, or until fragrant.
  • Add in red pepper flakes, tomatoes, beans, broth and rind, if using.  Season with salt and pepper,stir to combine.  Bring to a simmer, cook10 minutes. 
  • Use immersion blender to blend some, not all, of the soup.  Add in ditalini pasta, and cook an additional 10 minutes more.
  • Remove from heat, and add in cheese and fresh basil, stir to incorporate.  Remove rind.
  • Serve immediately with more cheese and basil on the side.

Notes

To Freeze – Store in glass or other freezer-safe container for up to three months.

Nutrition

Serving: 1245gCalories: 77kcalCarbohydrates: 10gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 247mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 2840IUVitamin C: 7mgCalcium: 33mgIron: 1mg
Keyword pasta and bean soup, pasta e fagioli, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!