Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, chef miguel’s instapot chicken enchilada rice bowl. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most popular of current trending meals on earth. It’s simple, it is fast, 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 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 cook that.

The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:

1. Take 1 tbs avocado oil
2. Take 1/2 med white onion, chopped
3. Prepare 1/2 med poblano pepper, chopped
4. Prepare 1 jalapeño, diced (remove seeds and vein for a more mild heat)
5. Make ready 1 cup cooked chicken (or cooked meat of your choice)
6. Make ready 1 cup long grain white rice, rinsed and drained
7. Get 1 cup enchilada sauce or ranchero sauce
8. Make ready 1 cup chicken broth (or veggie if not using poultry as your protein)
9. Prepare 1 cup pinto beans, cooked
10. Make ready 1/2 cup sweet corn, frozen
11. Prepare 1 tbs ground cumin
12. Take 1 tsp smoked paprika
13. Take 1 tsp salt (or to taste)
14. Prepare 1 tsp fresh lime juice
15. Make ready 1/4 cup chopped fresh cilantro (for topping)
16. Make ready 1 avocado, diced (for topping)
17. Take Crushed tortilla chips (for topping)

Steps to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:

1. 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)
2. Add the rest of the ingredients to the pot except lime juice and toppings.
3. Cook on high pressure for 5 minutes. Let your pot continue on warm for 5 additional minutes before releasing pressure.
4. Open pot and gently fluff rice with a fork. Gently stir in juice of 1/2 lime (1 tsp or so).
5. Top with your choice of toppings, serve and ENJOY!!
6. Ready to serve and ENJOY!

So that’s going to wrap it up for this exceptional food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!