Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, chef miguel’s instapot chicken enchilada rice bowl. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I’ve loved my whole life.
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To begin with this 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 cook it.
The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:
- Get 1 tbs avocado oil
- Make ready 1/2 med white onion, chopped
- Make ready 1/2 med poblano pepper, chopped
- Take 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Make ready 1 cup cooked chicken (or cooked meat of your choice)
- Take 1 cup long grain white rice, rinsed and drained
- Get 1 cup enchilada sauce or ranchero sauce
- Make ready 1 cup chicken broth (or veggie if not using poultry as your protein)
- Prepare 1 cup pinto beans, cooked
- Prepare 1/2 cup sweet corn, frozen
- Take 1 tbs ground cumin
- Make ready 1 tsp smoked paprika
- Take 1 tsp salt (or to taste)
- Get 1 tsp fresh lime juice
- Make ready 1/4 cup chopped fresh cilantro (for topping)
- Prepare 1 avocado, diced (for topping)
- Take Crushed tortilla chips (for topping)
Looking for a quick recipe that is versatile? This Instant Pot Enchilada Chicken and Rice Bowls are SO easy to make and you can make many recipes out of it!. These Instant Pot White Chicken Enchilada bowls give you the flavors of enchiladas without all the work. Instead of cooking chicken, making a sauce, rolling up the enchiladas and then finally baking them this recipe cuts down all the steps and dishes into one.
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!!
These Instant Pot White Chicken Enchilada bowls give you the flavors of enchiladas without all the work. Instead of cooking chicken, making a sauce, rolling up the enchiladas and then finally baking them this recipe cuts down all the steps and dishes into one. You cook the chicken and rice at the same time in the same pot and then stir together a quick white sauce made with sour cream and. Instant Pot White Chicken Enchilada Bowls — chopped chicken is encompassed in a velvety white sauce made with sour cream, cream cheese and diced green chilie s. The sauce is served over rice and topped with colorful toppings.
So that’s going to wrap it up with this exceptional food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
