Hello, I am Jane. Today, we’re going to prepare chef miguel’s instapot chicken enchilada rice bowl recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl Recipe
Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. 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:
- Take 1 tbs avocado oil
- Prepare 1/2 med white onion, chopped
- Take 1/2 med poblano pepper, chopped
- Get 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Take 1 cup cooked chicken (or cooked meat of your choice)
- Prepare 1 cup long grain white rice, rinsed and drained
- Get 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
- Take 1/2 cup sweet corn, frozen
- Prepare 1 tbs ground cumin
- Make ready 1 tsp smoked paprika
- Get 1 tsp salt (or to taste)
- Take 1 tsp fresh lime juice
- Prepare 1/4 cup chopped fresh cilantro (for topping)
- Get 1 avocado, diced (for topping)
- Prepare 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!!
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