Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, chef miguel’s instapot chicken enchilada rice bowl. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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! For a different take on chicken enchiladas that will make everyone happy, give this Instant Pot® recipe a try. Mix chili powder, salt, and cumin together in a bowl.
Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. 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
- Take 1/2 med poblano pepper, chopped
- Make ready 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Make ready 1 cup cooked chicken (or cooked meat of your choice)
- Get 1 cup long grain white rice, rinsed and drained
- Get 1 cup enchilada sauce or ranchero sauce
- Take 1 cup chicken broth (or veggie if not using poultry as your protein)
- Prepare 1 cup pinto beans, cooked
- Take 1/2 cup sweet corn, frozen
- Prepare 1 tbs ground cumin
- Get 1 tsp smoked paprika
- Make ready 1 tsp salt (or to taste)
- Prepare 1 tsp fresh lime juice
- Take 1/4 cup chopped fresh cilantro (for topping)
- Take 1 avocado, diced (for topping)
- Get Crushed tortilla chips (for topping)
This is the meal we cook in the Instant Pot the most often. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper. Serve the chicken over the rice, and top each bowl with sliced jalapeños, lime wedges, and a generous sprinkle of cotija or other mild cheese. The chicken can also be used for things like tacos, burritos, quick chicken chili, or enchiladas.
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!!
Serve the chicken over the rice, and top each bowl with sliced jalapeños, lime wedges, and a generous sprinkle of cotija or other mild cheese. The chicken can also be used for things like tacos, burritos, quick chicken chili, or enchiladas. Stovetop Instructions: Simmer the chicken thighs in the. Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of Chicken Enchilada Soup. I love turning classic meals into soups, it's an easy (maybe even lazy) I made this tonight in the InstaPot.
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 your time. I am confident that 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 on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
