Hello everybody, I hope you’re having an incredible day today.it’s Paul Rodriguez. Today, I’m gonna show you how to make a distinctive dish, chef miguel’s instapot chicken enchilada rice bowl. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have 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
- Make ready 1/2 med poblano pepper, chopped
- Get 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Get 1 cup cooked chicken (or cooked meat of your choice)
- Make ready 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)
- Get 1 cup pinto beans, cooked
- Get 1/2 cup sweet corn, frozen
- Make ready 1 tbs ground cumin
- Prepare 1 tsp smoked paprika
- Get 1 tsp salt (or to taste)
- Make ready 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!!
So that’s going to wrap it up with this exceptional food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for your time. I’m 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
