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

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, chef miguel’s instapot chicken enchilada rice bowl. It is one of my favorites food recipes. This time, I am going to 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 recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I’ve loved my whole life.

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. Looking for a quick recipe that is versatile? This Instant Pot Enchilada Chicken and Rice Bowls are SO easy to make and you can make many recipes out of it!. Host Deborah Anderson shows you how to put your Instant Pot to work making chicken enchiladas with her favorite recipe and Spanish rice- and all in the same.

To get started with this recipe, we have to prepare a few ingredients. You can cook chef miguel’s instapot chicken enchilada rice bowl using 17 ingredients and 5 steps. Here is how you cook that.

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

1. Make ready 1 tbs avocado oil
2. Prepare 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. Get 1 cup cooked chicken (or cooked meat of your choice)
6. Make ready 1 cup long grain white rice, rinsed and drained
7. Take 1 cup enchilada sauce or ranchero sauce
8. Make ready 1 cup chicken broth (or veggie if not using poultry as your protein)
9. Make ready 1 cup pinto beans, cooked
10. Get 1/2 cup sweet corn, frozen
11. Get 1 tbs ground cumin
12. Get 1 tsp smoked paprika
13. Take 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. Prepare 1 avocado, diced (for topping)
17. Prepare Crushed tortilla chips (for topping)

Place chicken pieces on top of rice mixture. Spoon cooked rice into bowls; top with cheesy chicken enchilada mixture, remaining cheese, and any desired toppings. Press the saute button on the Instant Pot. Once it displays hot, add the oil to the pot and then add the garlic, onion, jalapeño and peppers.

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!!

Press the saute button on the Instant Pot. Once it displays hot, add the oil to the pot and then add the garlic, onion, jalapeño and peppers. Then add the following WITHOUT stirring- water, rice, black beans, corn, cumin powder, smoked paprika, salt, red enchilada sauce and green enchilada sauce. Mix chili powder, salt, and cumin together in a bowl. Remove the chicken from the crockpot Shred.

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’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!