Instant Pot Chicken Enchilada Stoup
High in protein, thick like chili: Instant Pot Chicken Enchilada Stoup
A word adopted from Rachael Ray: Stoup
If at any point you followed Rachael Ray you may have heard her coin a few made up words in the kitchen. My favorite of all being stoup which means it’s a soup but it’s thick like a chili. Thank you Instant Pot® for this fast Chicken Enchilada Stoup.
This is perfect for post bariatric surgery patients because a dense textured protein based meal without liquid involved will fill up the stomach pouch with a smaller protein and keep you full for longer. It’s the key to great hunger control!
This is why there are so many chili recipes on the site (a few linked below) and why several soups on the site are made to be thick. My best tip is to always use a slotted spoon when serving recipes like this. You can get the moisture in the meats by cooking in broth, but avoid having a high liquid content in your meal.
Bariatric Friendly Instant Pot Recipes
For more bariatric friendly Instant Pot recipes, I created an eBook with several recipes and tips on how to cook meat from fresh or frozen. Many recipes for pressure cookers include starches like potatoes or rice. These recipes are focused on proteins and vegetables for weight loss surgery friendly meal plans.
If you’re a member, click here for the book included in your membership.
If you’re not a member, find out more about the ebook and consider joining!
Other chili or “stoup” recipes
Here are a few examples of recipes that are dense protein-based while keeping the thick texture for hunger control after surgery. Click the image below to view the recipe post. Please note some recipes are reserved for website members.
Instant Pot Chicken Enchilada "Stoup"
- Pressure Cooker
- 1 lb boneless, skinless chicken breast
- 28 oz chicken broth
- 14 oz diced tomatoes
- 1 medium yellow onion diced
- 3 cloves garlic minced or pressed
- 1 chipotle pepper in adobe sauce
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1/4 tsp cilantro chopped
- 1 lime cut in wedges
- Pour chicken broth in bottom of the pot. Add chicken breasts. Select the pressure cook setting (or manual setting) for 5 minutes. Open the valve for a quick release after cook time completed.
- Remove chicken to a cutting board and cut or slice into bite sizes pieces. Return the chicken to the pot. Add tomatoes, onion, garlic, chipotle pepper, chili powder, cumin and oregano. Press cancel and then select the Soup setting and set the cook time for 5 minutes.
- When cook time finishes, allow it to release naturally for 10 minutes. Open the pot and stir in cilantro. Use a slotted spoon to keep liquids separate from solids and a more filling post-op meal. Serve with fresh lime slices (fresh lime juice brings great extra flavor!)
- *Optional: can serve with reduced fat 2% cheddar cheese. This is not including in nutrition information.