Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, chef miguel’s instapot chicken enchilada rice bowl. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I have loved my entire 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 it.
The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:
- Prepare 1 tbs avocado oil
- Take 1/2 med white onion, chopped
- Take 1/2 med poblano pepper, chopped
- Get 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Make ready 1 cup cooked chicken (or cooked meat of your choice)
- Get 1 cup long grain white rice, rinsed and drained
- Prepare 1 cup enchilada sauce or ranchero sauce
- Make ready 1 cup chicken broth (or veggie if not using poultry as your protein)
- Make ready 1 cup pinto beans, cooked
- Take 1/2 cup sweet corn, frozen
- Get 1 tbs ground cumin
- Get 1 tsp smoked paprika
- Make ready 1 tsp salt (or to taste)
- Get 1 tsp fresh lime juice
- Get 1/4 cup chopped fresh cilantro (for topping)
- Prepare 1 avocado, diced (for topping)
- Prepare Crushed tortilla chips (for topping)
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. 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. Add the onion, chicken, salt, and pepper. Add the rice to the pot and stir.
So that’s going to wrap this up with this exceptional food chef miguel’s instapot chicken enchilada rice bowl recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
