Instant Pot® Chicken Enchiladas

By Carrie Bell

5.0 / 5

30min

35min

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1 ½ teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 ½ pounds skinless, boneless chicken breasts or more to taste
½ cup chicken broth
3 cups shredded Monterey Jack cheese divided
2 (10 ounce) cans green enchilada sauce divided
1 (4 ounce) can chopped green chilies
½ cup chopped onion
2 jalapeno peppers chopped, or more to taste
olive oil
16 corn tortillas or more to taste
1 (10 ounce) can enchilada sauce