Hi, I am Laura. Today, we’re going to prepare chef miguel’s instapot chicken enchilada rice bowl recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. 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 favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I’ve loved my whole life.
To get started with this particular recipe, we must 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 cook it.
The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:
- Prepare 1 tbs avocado oil
- Prepare 1/2 med white onion, chopped
- Take 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
- Prepare 1 cup enchilada sauce or ranchero sauce
- Get 1 cup chicken broth (or veggie if not using poultry as your protein)
- Take 1 cup pinto beans, cooked
- Prepare 1/2 cup sweet corn, frozen
- Make ready 1 tbs ground cumin
- Prepare 1 tsp smoked paprika
- Take 1 tsp salt (or to taste)
- Make ready 1 tsp fresh lime juice
- Get 1/4 cup chopped fresh cilantro (for topping)
- Make ready 1 avocado, diced (for topping)
- Take 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 is going to wrap it up with this distinctive dish chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for your time. I am confident that 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. Thank you for reading. Happy cooking.
