Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make 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 unique. This will be really delicious.
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Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I have loved my entire life. They are fine and they look fantastic.
To begin 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 cook that.
The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:
- Get 1 tbs avocado oil
- Prepare 1/2 med white onion, chopped
- Get 1/2 med poblano pepper, chopped
- Get 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Prepare 1 cup cooked chicken (or cooked meat of your choice)
- Get 1 cup long grain white rice, rinsed and drained
- Prepare 1 cup enchilada sauce or ranchero sauce
- Prepare 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
- Take 1 tbs ground cumin
- Make ready 1 tsp smoked paprika
- Prepare 1 tsp salt (or to taste)
- Take 1 tsp fresh lime juice
- Get 1/4 cup chopped fresh cilantro (for topping)
- Prepare 1 avocado, diced (for topping)
- Make ready Crushed tortilla chips (for topping)
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. 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.
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!!
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. An easy way to enjoy the flavors of enchiladas without a ton of work. Add the onion, chicken, salt, and pepper. Add the rice to the pot and stir.
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 reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
