Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare 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 unique. This will be really delicious.
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. Chef Miguel's InstaPot Chicken Enchilada Rice Bowl is something that I have loved my whole life. They are fine and they look wonderful. To get started with this particular recipe, we have to prepare a few components.
Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. 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:
- Get 1 tbs avocado oil
- Prepare 1/2 med white onion, chopped
- Take 1/2 med poblano pepper, chopped
- Prepare 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Prepare 1 cup cooked chicken (or cooked meat of your choice)
- Prepare 1 cup long grain white rice, rinsed and drained
- Take 1 cup enchilada sauce or ranchero sauce
- Take 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
- Make ready 1 tbs ground cumin
- Take 1 tsp smoked paprika
- Make ready 1 tsp salt (or to taste)
- Make ready 1 tsp fresh lime juice
- Take 1/4 cup chopped fresh cilantro (for topping)
- Get 1 avocado, diced (for topping)
- Make ready Crushed tortilla chips (for topping)
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. Spray crockpot with cooking spray and mix in chicken, corn, black beans, tomatoes, enchilada sauce and taco seasoning mix. Spoon cooked rice into bowls; top with cheesy chicken enchilada mixture, remaining cheese, and any desired toppings.
Steps 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!!
Spray crockpot with cooking spray and mix in chicken, corn, black beans, tomatoes, enchilada sauce and taco seasoning mix. Spoon cooked rice into bowls; top with cheesy chicken enchilada mixture, remaining cheese, and any desired toppings. Add the onion, chicken, salt, and pepper. Add the rice to the pot and stir. Mix chili powder, salt, and cumin together in a bowl.
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 reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
