Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chef miguel’s instapot chicken enchilada rice bowl. It is one of my favorites. 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 favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I have loved my entire life.

To begin with this particular 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 can achieve that.

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

1. Make ready 1 tbs avocado oil
2. Take 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. Prepare 1 cup cooked chicken (or cooked meat of your choice)
6. Prepare 1 cup long grain white rice, rinsed and drained
7. Take 1 cup enchilada sauce or ranchero sauce
8. Prepare 1 cup chicken broth (or veggie if not using poultry as your protein)
9. Get 1 cup pinto beans, cooked
10. Take 1/2 cup sweet corn, frozen
11. Take 1 tbs ground cumin
12. Make ready 1 tsp smoked paprika
13. Get 1 tsp salt (or to taste)
14. Take 1 tsp fresh lime juice
15. Take 1/4 cup chopped fresh cilantro (for topping)
16. Make ready 1 avocado, diced (for topping)
17. Take 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 is going to wrap this up for this special food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!