Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chef miguel’s instapot chicken enchilada rice bowl. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to 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 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
- Get 1/2 med poblano pepper, chopped
- Make ready 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Get 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
- Prepare 1 tbs ground cumin
- Get 1 tsp smoked paprika
- Make ready 1 tsp salt (or to taste)
- Make ready 1 tsp fresh lime juice
- Make ready 1/4 cup chopped fresh cilantro (for topping)
- Prepare 1 avocado, diced (for topping)
- Get Crushed tortilla chips (for topping)
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!!
So that’s going to wrap this up with this exceptional food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
