Hello, I’m Joana. Today, I will show you a way to make chef miguel’s instapot chicken enchilada rice bowl recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little 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 popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I’ve loved my whole life.
To bewith this recipe, we have to prepare a few ingredients. 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:
- Make ready 1 tbs avocado oil
- Take 1/2 med white onion, chopped
- Make ready 1/2 med poblano pepper, chopped
- Take 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Make ready 1 cup cooked chicken (or cooked meat of your choice)
- Make ready 1 cup long grain white rice, rinsed and drained
- Get 1 cup enchilada sauce or ranchero sauce
- Make ready 1 cup chicken broth (or veggie if not using poultry as your protein)
- Take 1 cup pinto beans, cooked
- Get 1/2 cup sweet corn, frozen
- Make ready 1 tbs ground cumin
- Get 1 tsp smoked paprika
- Make ready 1 tsp salt (or to taste)
- Take 1 tsp fresh lime juice
- Prepare 1/4 cup chopped fresh cilantro (for topping)
- Take 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 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’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
