Recipe of Any-night-of-the-week Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl
Hey everyone, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl estimated approx 30 mins.
To get started with this recipe, we have to 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.
What’s better than a rice bowl?? Enchilada rice bowl!! And what’s better than that?? A super quick InstaPot one!! Literally takes 30 minutes including prep. Easy weeknight or dinner on-the-fly meal and great flavor!
Ingredients and spices that need to be Take to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:
- 1 tbs avocado oil
- 1/2 med white onion, chopped
- 1/2 med poblano pepper, chopped
- 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- 1 cup cooked chicken (or cooked meat of your choice)
- 1 cup long grain white rice, rinsed and drained
- 1 cup enchilada sauce or ranchero sauce
- 1 cup chicken broth (or veggie if not using poultry as your protein)
- 1 cup pinto beans, cooked
- 1/2 cup sweet corn, frozen
- 1 tbs ground cumin
- 1 tsp smoked paprika
- 1 tsp salt (or to taste)
- 1 tsp fresh lime juice
- 1/4 cup chopped fresh cilantro (for topping)
- 1 avocado, diced (for topping)
- Crushed tortilla chips (for topping)
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!!
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