Hello everybody, it’s Brad, welcome to my 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. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I have loved my entire life. They’re nice and they look wonderful.

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

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

1. Get 1 tbs avocado oil
2. Make ready 1/2 med white onion, chopped
3. Get 1/2 med poblano pepper, chopped
4. Make ready 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. Take 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. Take 1 cup pinto beans, cooked
10. Get 1/2 cup sweet corn, frozen
11. Take 1 tbs ground cumin
12. Take 1 tsp smoked paprika
13. Prepare 1 tsp salt (or to taste)
14. Make ready 1 tsp fresh lime juice
15. Prepare 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!!
6. Ready to serve and ENJOY!

So that’s going to wrap this up for this exceptional food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!