Simple Way to Make Gordon Ramsay Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, chef miguel’s instapot chicken enchilada rice bowl. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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

To begin 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 cook it.

The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:

1. Make ready 1 tbs avocado oil
2. Make ready 1/2 med white onion, chopped
3. Make ready 1/2 med poblano pepper, chopped
4. Prepare 1 jalapeño, diced (remove seeds and vein for a more mild heat)
5. Get 1 cup cooked chicken (or cooked meat of your choice)
6. Take 1 cup long grain white rice, rinsed and drained
7. Make ready 1 cup enchilada sauce or ranchero sauce
8. Get 1 cup chicken broth (or veggie if not using poultry as your protein)
9. Prepare 1 cup pinto beans, cooked
10. Take 1/2 cup sweet corn, frozen
11. Prepare 1 tbs ground cumin
12. Take 1 tsp smoked paprika
13. Get 1 tsp salt (or to taste)
14. Get 1 tsp fresh lime juice
15. Make ready 1/4 cup chopped fresh cilantro (for topping)
16. Take 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 for this exceptional food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!