Recipe of Homemade Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, chef miguel’s instapot chicken enchilada rice bowl. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I have loved my whole life.

To get started with this particular 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:

1. Get 1 tbs avocado oil
2. Make ready 1/2 med white onion, chopped
3. Make ready 1/2 med poblano pepper, chopped
4. Get 1 jalapeño, diced (remove seeds and vein for a more mild heat)
5. Make ready 1 cup cooked chicken (or cooked meat of your choice)
6. Take 1 cup long grain white rice, rinsed and drained
7. Take 1 cup enchilada sauce or ranchero sauce
8. Prepare 1 cup chicken broth (or veggie if not using poultry as your protein)
9. Make ready 1 cup pinto beans, cooked
10. Prepare 1/2 cup sweet corn, frozen
11. Get 1 tbs ground cumin
12. Get 1 tsp smoked paprika
13. Prepare 1 tsp salt (or to taste)
14. Prepare 1 tsp fresh lime juice
15. Get 1/4 cup chopped fresh cilantro (for topping)
16. Make ready 1 avocado, diced (for topping)
17. Get Crushed tortilla chips (for topping)

Instructions to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:

1. 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)
2. Add the rest of the ingredients to the pot except lime juice and toppings.
3. Cook on high pressure for 5 minutes. Let your pot continue on warm for 5 additional minutes before releasing pressure.
4. Open pot and gently fluff rice with a fork. Gently stir in juice of 1/2 lime (1 tsp or so).
5. Top with your choice of toppings, serve and ENJOY!!

So that is going to wrap this up with this special food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!