Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way 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 unique. This is gonna smell and look delicious.

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. 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:

1. Make ready 1 tbs avocado oil
2. Get 1/2 med white onion, chopped
3. Take 1/2 med poblano pepper, chopped
4. Get 1 jalapeño, diced (remove seeds and vein for a more mild heat)
5. Make ready 1 cup cooked chicken (or cooked meat of your choice)
6. Get 1 cup long grain white rice, rinsed and drained
7. Make ready 1 cup enchilada sauce or ranchero sauce
8. Prepare 1 cup chicken broth (or veggie if not using poultry as your protein)
9. Prepare 1 cup pinto beans, cooked
10. Get 1/2 cup sweet corn, frozen
11. Prepare 1 tbs ground cumin
12. Get 1 tsp smoked paprika
13. Get 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. Make ready Crushed tortilla chips (for topping)

Steps 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!!

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 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!