Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, chef miguel’s instapot chicken enchilada rice bowl. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. 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 on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I have loved my whole life.
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To begin with this particular recipe, we have to first 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 can achieve that.
The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:
- Make ready 1 tbs avocado oil
- Get 1/2 med white onion, chopped
- Take 1/2 med poblano pepper, chopped
- Take 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Prepare 1 cup cooked chicken (or cooked meat of your choice)
- Take 1 cup long grain white rice, rinsed and drained
- Get 1 cup enchilada sauce or ranchero sauce
- Make ready 1 cup chicken broth (or veggie if not using poultry as your protein)
- Get 1 cup pinto beans, cooked
- Make ready 1/2 cup sweet corn, frozen
- Get 1 tbs ground cumin
- Make ready 1 tsp smoked paprika
- Get 1 tsp salt (or to taste)
- Take 1 tsp fresh lime juice
- Take 1/4 cup chopped fresh cilantro (for topping)
- Make ready 1 avocado, diced (for topping)
- Make ready Crushed tortilla chips (for topping)
This Instant Pot Enchilada Chicken and Rice Bowls are SO easy to make and you can make many recipes out of it! For example: Use it at filling for your Enchiladas Let it be the main stuffing for your tacos Put this Enchilada chicken and rice on top of your salad and add a little dressing Or, you can add sour cream, avocado and other delicious things on top and eat it just out of the bowl! This Instant Pot Enchilada Chicken and Rice Bowls are SO easy to make and you can make many recipes out of it!. This Instant Pot Enchilada Chicken and Rice Bowls are SO easy to make and you can make many recipes out of it!.
Instructions to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:
- 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.
- Cook on high pressure for 5 minutes. Let your pot continue on warm for 5 additional minutes before releasing pressure.
- Open pot and gently fluff rice with a fork. Gently stir in juice of 1/2 lime (1 tsp or so).
- Top with your choice of toppings, serve and ENJOY!!
This Instant Pot Enchilada Chicken and Rice Bowls are SO easy to make and you can make many recipes out of it!. This Instant Pot Enchilada Chicken and Rice Bowls are SO easy to make and you can make many recipes out of it!. Instant Pot White Chicken Enchilada Bowls — chopped chicken is encompassed in a velvety white sauce made with sour cream, cream cheese and diced green chilie s. The sauce is served over rice and topped with colorful toppings. An easy way to enjoy the flavors of enchiladas without a ton of work.
So that’s 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. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
