Steps to Make Ultimate Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl
by Cameron Griffith
Hello everybody, it’s me, Dave, welcome to my recipe page. 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. This time, 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 is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
Make ready avocado oil
Make ready med white onion, chopped
Prepare med poblano pepper, chopped
Get jalapeño, diced (remove seeds and vein for a more mild heat)
Prepare cooked chicken (or cooked meat of your choice)
Make ready long grain white rice, rinsed and drained
Make ready enchilada sauce or ranchero sauce
Make ready chicken broth (or veggie if not using poultry as your protein)
Make ready pinto beans, cooked
Make ready sweet corn, frozen
Get ground cumin
Prepare smoked paprika
Make ready salt (or to taste)
Make ready fresh lime juice
Make ready chopped fresh cilantro (for topping)
Take avocado, diced (for topping)
Prepare Crushed tortilla chips (for topping)
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!!
So that’s going to wrap it up with this special food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for your time. I am confident 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. Thank you for reading. Go on get cooking!