Hello everybody, I hope you’re 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 will make it a bit unique. This will be really delicious.
Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I have loved my whole life.
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To get started with this recipe, we must prepare a few ingredients. 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:
- Get 1 tbs avocado oil
- Prepare 1/2 med white onion, chopped
- Prepare 1/2 med poblano pepper, chopped
- Take 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Get 1 cup cooked chicken (or cooked meat of your choice)
- Get 1 cup long grain white rice, rinsed and drained
- Get 1 cup enchilada sauce or ranchero sauce
- Prepare 1 cup chicken broth (or veggie if not using poultry as your protein)
- Make ready 1 cup pinto beans, cooked
- Take 1/2 cup sweet corn, frozen
- Prepare 1 tbs ground cumin
- Take 1 tsp smoked paprika
- Make ready 1 tsp salt (or to taste)
- Get 1 tsp fresh lime juice
- Prepare 1/4 cup chopped fresh cilantro (for topping)
- Take 1 avocado, diced (for topping)
- Take Crushed tortilla chips (for topping)
For example: Use it at filling for your Enchiladas Let it be the main stuffing for your tacos Put this Enchilada chicken and rice on top of your salad and add a little dressing Or, you can add sour cream, avocado and other delicious things on top and eat it just out of the bowl! Instant Pot White Chicken Enchilada Bowls — chopped chicken is encompassed in a velvety white sauce made with sour cream, cream cheese and diced green chilie s. The sauce is served over rice and topped with colorful toppings. An easy way to enjoy the flavors of enchiladas without a ton of work.
Instructions 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!!
The sauce is served over rice and topped with colorful toppings. An easy way to enjoy the flavors of enchiladas without a ton of work. Add the onion, chicken, salt, and pepper. Add the rice to the pot and stir. Host Deborah Anderson shows you how to put your Instant Pot to work making chicken enchiladas with her favorite recipe and Spanish rice- and all in the same.
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 your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember 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!
