This simple soup takes everything you love about chicken enchiladas and puts it in warm and comforting bowl of soup. Just add some crispy tortilla strips and your favorite enchilada toppings for unbeatable Tex-Mex flavor. This fast and simple pressure cooker recipe makes a perfect weeknight meal that's certain to be a family favorite.
Make Thickener: Mix the corn flour into the cup of water until a smooth slurry is formed. Set aside.
Blend Tomatillos: Add the tomatillos to a blender and pulse until fully blended into a salsa. Set aside.
Layer Ingredients: Layer the ingredients in the order they are listed. Start with the chicken and stock. Then layer on the spices. Next, layer the canned ingredients in the order they are listed. Finally, pour the thickener over the top of everything. Do not mix any of the ingredients.
Cook for 2-Minutes: Close the Instant Pot, adjust the pressure release valve to 'Sealing' and set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 2 minutes.
8-Minute NPR: Once the cooking time has finished, allow for an 8 minute NPR (natural pressure release) and then release any remaining pressure. After the pressure has been released and the pin has dropped, open the pot. Leave on 'Keep Warm'.
Add Cream Cheese & Lime Juice: Add the cream cheese and lime juice to the pot and mix until cream cheese has fully melted, about 5 minutes.