Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chef miguel’s instapot chicken enchilada rice bowl. One of my favorites food recipes. 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 popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I’ve loved my entire life. They are fine and they look wonderful.
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.
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 it.
The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:
- Get 1 tbs avocado oil
- Make ready 1/2 med white onion, chopped
- Make ready 1/2 med poblano pepper, chopped
- Get 1 jalapeño, diced (remove seeds and vein for a more mild heat)
- Take 1 cup cooked chicken (or cooked meat of your choice)
- Take 1 cup long grain white rice, rinsed and drained
- Prepare 1 cup enchilada sauce or ranchero sauce
- Take 1 cup chicken broth (or veggie if not using poultry as your protein)
- Prepare 1 cup pinto beans, cooked
- Take 1/2 cup sweet corn, frozen
- Get 1 tbs ground cumin
- Prepare 1 tsp smoked paprika
- Prepare 1 tsp salt (or to taste)
- Prepare 1 tsp fresh lime juice
- Prepare 1/4 cup chopped fresh cilantro (for topping)
- Make ready 1 avocado, diced (for topping)
- Take Crushed tortilla chips (for topping)
Perfect for dinner or lunch! · Since the weather turned chilly, this crockpot chicken enchilada soup is one that we've had on repeat! 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.
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!!
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. Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of Chicken Enchilada Soup. I love turning classic meals into soups, it's an easy (maybe even lazy) I made this tonight in the InstaPot. I did the onions and garlic with the olive oil on saute and then added.
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