Step-by-Step Guide to Prepare Speedy Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, chef miguel’s instapot chicken enchilada rice bowl. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I’ve loved my whole life.

To begin with this 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 can achieve that.

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

1. Take 1 tbs avocado oil
2. Get 1/2 med white onion, chopped
3. Get 1/2 med poblano pepper, chopped
4. Take 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. Make ready 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. Make ready 1 tbs ground cumin
12. Prepare 1 tsp smoked paprika
13. Get 1 tsp salt (or to taste)
14. Prepare 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)

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 this up with this special food chef miguel’s instapot chicken enchilada rice bowl recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!