Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, chef miguel’s instapot chicken enchilada rice bowl. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have chef miguel’s instapot chicken enchilada rice bowl using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:
- Make ready 1 tbs avocado oil
- Get 1/2 med white onion, chopped
- Make ready 1/2 med poblano pepper, chopped
- Take 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Make ready 1 cup cooked chicken (or cooked meat of your choice)
- Prepare 1 cup long grain white rice, rinsed and drained
- Take 1 cup enchilada sauce or ranchero sauce
- Get 1 cup chicken broth (or veggie if not using poultry as your protein)
- Make ready 1 cup pinto beans, cooked
- Get 1/2 cup sweet corn, frozen
- Take 1 tbs ground cumin
- Prepare 1 tsp smoked paprika
- Get 1 tsp salt (or to taste)
- Get 1 tsp fresh lime juice
- Prepare 1/4 cup chopped fresh cilantro (for topping)
- Make ready 1 avocado, diced (for topping)
- Get 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’s going to wrap this up with this special food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for your time. 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 on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
