Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, chef miguel’s instapot chicken enchilada rice bowl. It is one of my favorites. For mine, I’m gonna 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 fast, it tastes yummy. It’s appreciated by millions daily. They are nice 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 must 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 cook that.
The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:
- Take 1 tbs avocado oil
- Prepare 1/2 med white onion, chopped
- Make ready 1/2 med poblano pepper, chopped
- Make ready 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Make ready 1 cup cooked chicken (or cooked meat of your choice)
- Take 1 cup long grain white rice, rinsed and drained
- Take 1 cup enchilada sauce or ranchero sauce
- Make ready 1 cup chicken broth (or veggie if not using poultry as your protein)
- Take 1 cup pinto beans, cooked
- Make ready 1/2 cup sweet corn, frozen
- Take 1 tbs ground cumin
- Prepare 1 tsp smoked paprika
- Prepare 1 tsp salt (or to taste)
- Take 1 tsp fresh lime juice
- Take 1/4 cup chopped fresh cilantro (for topping)
- Prepare 1 avocado, diced (for topping)
- Take Crushed tortilla chips (for topping)
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!. 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.
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!!
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. 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. Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®).
So that is going to wrap this up for this special food chef miguel’s instapot chicken enchilada rice bowl recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
