Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, chef miguel’s instapot chicken enchilada rice bowl. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I’ve loved my entire life.

To begin with this recipe, we have to first 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 it.

The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:

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

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!!

So that is going to wrap this up with this special food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!