Recipe of Quick Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

Hello everybody, it is me again, Dan, welcome to my recipe page. 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. This time, I am going to make it a bit tasty. 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. I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas.

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something that I have loved my entire life.

To get started with this particular recipe, we have to 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 it.

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

1. Get 1 tbs avocado oil
2. Take 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. Make ready 1 cup long grain white rice, rinsed and drained
7. Take 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. Take 1/2 cup sweet corn, frozen
11. Take 1 tbs ground cumin
12. Take 1 tsp smoked paprika
13. Make ready 1 tsp salt (or to taste)
14. Make ready 1 tsp fresh lime juice
15. Take 1/4 cup chopped fresh cilantro (for topping)
16. Take 1 avocado, diced (for topping)
17. Take Crushed tortilla chips (for topping)

Put everything into the pressure cooker, and. Chicken Enchilada Cauliflower Rice Bowls are a delicious, low carb alternative to traditional enchiladas. Slow cooker shredded chicken is piled on top of cilantro lime cauliflower rice and served with all your favorite toppings! I hope you've been having a.

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!!

Slow cooker shredded chicken is piled on top of cilantro lime cauliflower rice and served with all your favorite toppings! I hope you've been having a. Make The Best Chicken & Rice Ever In Your Instant Pot. by Delish US. If there's one thing we find magical about Instant Pots, it's how quickly and perfectly they cook chicken and rice. The rice is the perfect texture and the chicken is insanely tender.

So that’s going to wrap this up for this exceptional food chef miguel’s instapot chicken enchilada rice bowl recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be 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!