Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chef miguel’s instapot chicken enchilada rice bowl. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I have loved my whole life.

To begin with this particular recipe, we have to 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:

1. Make ready 1 tbs avocado oil
2. Make ready 1/2 med white onion, chopped
3. Get 1/2 med poblano pepper, chopped
4. Take 1 jalapeño, diced (remove seeds and vein for a more mild heat)
5. Prepare 1 cup cooked chicken (or cooked meat of your choice)
6. Get 1 cup long grain white rice, rinsed and drained
7. Get 1 cup enchilada sauce or ranchero sauce
8. Prepare 1 cup chicken broth (or veggie if not using poultry as your protein)
9. Make ready 1 cup pinto beans, cooked
10. Make ready 1/2 cup sweet corn, frozen
11. Prepare 1 tbs ground cumin
12. Get 1 tsp smoked paprika
13. Prepare 1 tsp salt (or to taste)
14. Prepare 1 tsp fresh lime juice
15. Get 1/4 cup chopped fresh cilantro (for topping)
16. Take 1 avocado, diced (for topping)
17. Get 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 special food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!