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Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, chef miguel’s instapot chicken enchilada rice bowl. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I have loved my entire life.

To begin with this particular 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 cook it.

The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:

1. Prepare 1 tbs avocado oil
2. Prepare 1/2 med white onion, chopped
3. Take 1/2 med poblano pepper, chopped
4. Get 1 jalapeño, diced (remove seeds and vein for a more mild heat)
5. Take 1 cup cooked chicken (or cooked meat of your choice)
6. Take 1 cup long grain white rice, rinsed and drained
7. Make ready 1 cup enchilada sauce or ranchero sauce
8. Prepare 1 cup chicken broth (or veggie if not using poultry as your protein)
9. Prepare 1 cup pinto beans, cooked
10. Prepare 1/2 cup sweet corn, frozen
11. Prepare 1 tbs ground cumin
12. Take 1 tsp smoked paprika
13. Make ready 1 tsp salt (or to taste)
14. Get 1 tsp fresh lime juice
15. Prepare 1/4 cup chopped fresh cilantro (for topping)
16. Get 1 avocado, diced (for topping)
17. Take Crushed tortilla chips (for topping)

Instructions to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:

1. 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)
2. Add the rest of the ingredients to the pot except lime juice and toppings.
3. Cook on high pressure for 5 minutes. Let your pot continue on warm for 5 additional minutes before releasing pressure.
4. Open pot and gently fluff rice with a fork. Gently stir in juice of 1/2 lime (1 tsp or so).
5. Top with your choice of toppings, serve and ENJOY!!

So that is going to wrap this up for this exceptional food chef miguel’s instapot chicken enchilada rice bowl recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!