Recipe of Gordon Ramsay Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, chef miguel’s instapot chicken enchilada rice bowl. One of my favorites food recipes. For mine, I will make it a 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 meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to 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. Prepare 1 tbs avocado oil
2. Make ready 1/2 med white onion, chopped
3. Prepare 1/2 med poblano pepper, chopped
4. Get 1 jalapeño, diced (remove seeds and vein for a more mild heat)
5. Take 1 cup cooked chicken (or cooked meat of your choice)
6. Take 1 cup long grain white rice, rinsed and drained
7. Prepare 1 cup enchilada sauce or ranchero sauce
8. Make ready 1 cup chicken broth (or veggie if not using poultry as your protein)
9. Get 1 cup pinto beans, cooked
10. Take 1/2 cup sweet corn, frozen
11. Get 1 tbs ground cumin
12. Make ready 1 tsp smoked paprika
13. Take 1 tsp salt (or to taste)
14. Take 1 tsp fresh lime juice
15. Prepare 1/4 cup chopped fresh cilantro (for topping)
16. Take 1 avocado, diced (for topping)
17. Make ready 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 special food 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 is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!