Recipe of Award-winning Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chef miguel’s instapot chicken enchilada rice bowl. One of my favorites. For mine, I’m gonna make it a bit unique. 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 meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I’ve loved my entire 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 can achieve that.

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

1. Make ready 1 tbs avocado oil
2. Take 1/2 med white onion, chopped
3. Take 1/2 med poblano pepper, chopped
4. Prepare 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. Prepare 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. Make ready 1 cup pinto beans, cooked
10. Take 1/2 cup sweet corn, frozen
11. Make ready 1 tbs ground cumin
12. Take 1 tsp smoked paprika
13. Make ready 1 tsp salt (or to taste)
14. Prepare 1 tsp fresh lime juice
15. Prepare 1/4 cup chopped fresh cilantro (for topping)
16. Prepare 1 avocado, diced (for topping)
17. Make ready Crushed tortilla chips (for topping)

Steps 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’s going to wrap it 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!