Step-by-Step Guide to Make Ultimate Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chef miguel’s instapot chicken enchilada rice bowl. It is one of my favorites. This time, I’m gonna 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 popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I have loved my entire life. They’re fine and they look fantastic.

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!. 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.

To begin with this particular recipe, we must 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. Get 1 tbs avocado oil
2. Prepare 1/2 med white onion, chopped
3. Take 1/2 med poblano pepper, chopped
4. Make ready 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. Take 1 cup long grain white rice, rinsed and drained
7. Prepare 1 cup enchilada sauce or ranchero sauce
8. Get 1 cup chicken broth (or veggie if not using poultry as your protein)
9. Get 1 cup pinto beans, cooked
10. Prepare 1/2 cup sweet corn, frozen
11. Make ready 1 tbs ground cumin
12. Take 1 tsp smoked paprika
13. Make ready 1 tsp salt (or to taste)
14. Prepare 1 tsp fresh lime juice
15. Get 1/4 cup chopped fresh cilantro (for topping)
16. Take 1 avocado, diced (for topping)
17. Prepare Crushed tortilla chips (for topping)

Place chicken pieces on top of rice mixture. Add the onion, chicken, salt, and pepper. Add the rice to the pot and stir. Press the saute button on the Instant Pot.

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!!

Add the rice to the pot and stir. 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.

So that’s going to wrap this up for 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 in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!