Hey everyone, hope you’re 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. It is one of my favorites. This time, I am going to 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 popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Take 1 tbs avocado oil
- Make ready 1/2 med white onion, chopped
- Take 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)
- 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)
- Make ready 1 cup pinto beans, cooked
- Make ready 1/2 cup sweet corn, frozen
- Take 1 tbs ground cumin
- Get 1 tsp smoked paprika
- Get 1 tsp salt (or to taste)
- Get 1 tsp fresh lime juice
- Make ready 1/4 cup chopped fresh cilantro (for topping)
- Make ready 1 avocado, diced (for topping)
- Take 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. It's like the lazy mom's way of making chicken enchiladas. All the core enchilada ingredients are there, but FYI- I had some of my pre made freezer brown rice that I just popped in the microwave right before we were ready to eat and it was the perfect accompaniment.
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!!
It's like the lazy mom's way of making chicken enchiladas. All the core enchilada ingredients are there, but FYI- I had some of my pre made freezer brown rice that I just popped in the microwave right before we were ready to eat and it was the perfect accompaniment. Slow cooked chicken enchilada bowls pack in all the goodness of chicken enchiladas, but with a fresh twist. Nutritious and quick to prep, these Note: I know brown rice does add some complication to this recipe because of the time it takes to cook. If you want to serve these bowls with brown rice.
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