Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chef miguel’s instapot chicken enchilada rice bowl. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook chef miguel’s instapot chicken enchilada rice bowl using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:
- Get 1 tbs avocado oil
- Get 1/2 med white onion, chopped
- Prepare 1/2 med poblano pepper, chopped
- Make ready 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Make ready 1 cup cooked chicken (or cooked meat of your choice)
- Take 1 cup long grain white rice, rinsed and drained
- Take 1 cup enchilada sauce or ranchero sauce
- Take 1 cup chicken broth (or veggie if not using poultry as your protein)
- Get 1 cup pinto beans, cooked
- Get 1/2 cup sweet corn, frozen
- Prepare 1 tbs ground cumin
- Take 1 tsp smoked paprika
- Prepare 1 tsp salt (or to taste)
- Make ready 1 tsp fresh lime juice
- Get 1/4 cup chopped fresh cilantro (for topping)
- Take 1 avocado, diced (for topping)
- Prepare Crushed tortilla chips (for topping)
Steps to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:
- Using the sauté feature on your InstaPot, heat the oil until shimmering and add onion, peppers, and garlic and sauté for about three minutes. (they don’t need to be completely cooked through)
- Add the rest of the ingredients to the pot except lime juice and toppings.
- Cook on high pressure for 5 minutes. Let your pot continue on warm for 5 additional minutes before releasing pressure.
- Open pot and gently fluff rice with a fork. Gently stir in juice of 1/2 lime (1 tsp or so).
- Top with your choice of toppings, serve and ENJOY!!
So that is going to wrap it up for this exceptional food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
