Instant Pot Chicken Enchilada Casserole (2024)

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I finally converted one of our favorite dinners into an Instant Pot recipe. This Instant Pot Chicken Enchilada Casserole is the perfect way to enjoy this easy dinner during warm weather since you won’t heat up the house running the oven.

Because it’s so easy and has just 5 ingredients, this is one of my most popular Instant Pot chicken recipes. If you enjoy Mexican food and like easy recipes, this one’s for you!

Chicken Enchilada Casserole is one of my easiest dinners to start with so you might be wondering why I wanted to convert it for the Instant Pot. Great question! By the way, if you wan to try this recipe in the slow cooker, try this Crock Pot Chicken Enchilada Casserole.

The recipe couldn’t get easier, but clean up could! I love instant pot recipes because they really are one-pot meals. When I make this casserole the traditional way, I have to cook the chicken in a separate pan or pot and transfer it to a baking dish. In the Instant Pot, I keep everything in one pot.

How to MakeInstant Pot Chicken Enchilada Casserole

With just a few ingredients, this dinner is super easy to prepare and it’s ready in under 30 minutes. Here’s the breakdown with step-by-step photos.

Step 1 – Cook the Chicken

First, we need to cook the chicken. Add the chicken breasts to the Instant Pot and pour the enchilada sauce over them.

Cook on manual high pressure for 10 minutes and quick release the pressure.

Step 2 – Shred the Chicken

The chicken should pull apart easily. Use two forks to shred the chicken right inside the pot. No need to remove the chicken to dirty another dish.

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Want to save time? You can use a pre-cooked rotisserie chicken instead.

Step 3 – Add Remaining Ingredients

Next, you’ll add shredded cheese, black olives, and tortillas to the pot. I use flour tortillas but you can use corn tortillas if you prefer!

Stir it all up so everything is mixed together.

Then top with more cheese and black olives.

If you want, you can also add black beans, green chiles and/or corn. This is your dinner, add the things you like! It’s a comfort food dish so add the ingredients you love.

Step 4 – Cook Again

We need to melt the cheese so we pressure cook for an additional 3 minutes and use a natural release.

Dinner’s ready! Just spoon a generous serving onto each plate and top with sour cream and chopped cilantro.

Here’s a printable version of the recipe.

📋 Recipe

No Instant Pot? No Problem!

I’ve been making this chicken enchilada casserole for years, long before I had an Instant Pot.Follow these instructions to make it in a slow cooker.

To bake it in the oven, put the chicken breasts in a saucepan and cover with water. Place over medium heat and bring to a boil and then simmer for an additional 10-12 minutes (until chicken is no longer pink). Shred the chicken. Then layer the ingredients in a 13 x 9 inch casserole dish in this order:

• 1/2 the chicken
• 1 cupenchilada sauce
• 1/2 the tortilla strips
• 2 cups cheese
• 1 cup black olives
• remaining chicken
• 1 cup enchilada sauce
• remaining tortilla strips
• 1 cup cheese
• 1/2 cup black olives

Cover with foil and bake at 375 degrees F for 40 minutes. Remove foil and bake 10 more minutes. Let cook for 10 minutes before serving.

I hope your family loves this Instant Pot Chicken Enchilada Casserole as much as we do! If they did, you should try Instant Pot Cheesy Hamburger Potato Casserole or The Best Instant Pot Chicken Tortilla Soup Recipe.

More Instant Pot Resources

Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.