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How To Cook Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl Very Simple

The Recipe For Making Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl.

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl You can make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl using 17 ingredients in 5 quick steps. The following is an easy way to make it.

Ingredients Required To Make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

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

Quick Step 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!!.

That's how to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl Recipe.

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