Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chef miguel’s instapot chicken enchilada rice bowl. It is one of my favorites food recipes. For mine, I’m gonna make it a little 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 enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I’ve loved my whole life. They’re nice and they look fantastic.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Chef Miguel's InstaPot Chicken Enchilada Rice Bowl step by step. 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).
To get started with this particular recipe, we must 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:
- Prepare 1 tbs avocado oil
- Prepare 1/2 med white onion, chopped
- Make ready 1/2 med poblano pepper, chopped
- Make ready 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Take 1 cup cooked chicken (or cooked meat of your choice)
- Prepare 1 cup long grain white rice, rinsed and drained
- Prepare 1 cup enchilada sauce or ranchero sauce
- Get 1 cup chicken broth (or veggie if not using poultry as your protein)
- Take 1 cup pinto beans, cooked
- Take 1/2 cup sweet corn, frozen
- Prepare 1 tbs ground cumin
- Get 1 tsp smoked paprika
- Take 1 tsp salt (or to taste)
- Prepare 1 tsp fresh lime juice
- Take 1/4 cup chopped fresh cilantro (for topping)
- Make ready 1 avocado, diced (for topping)
- Prepare Crushed tortilla chips (for topping)
The sauce is served over rice and topped with colorful toppings. An easy way to enjoy the flavors of enchiladas without a ton of work. Host Deborah Anderson shows you how to put your Instant Pot to work making chicken enchiladas with her favorite recipe and Spanish rice- and all in the same. Press the saute button on the Instant Pot.
Steps 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!!
Host Deborah Anderson shows you how to put your Instant Pot to work making chicken enchiladas with her favorite recipe and Spanish rice- and all in the same. Press the saute button on the Instant Pot. Once it displays hot, add the oil to the pot and then add the garlic, onion, jalapeño and peppers. Then add the following WITHOUT stirring- water, rice, black beans, corn, cumin powder, smoked paprika, salt, red enchilada sauce and green enchilada sauce. Heat olive oil over medium high heat in large skillet.
So that’s going to wrap it up for this special 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 more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
