Recipe: Perfect Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl.

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Ingredients of Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

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

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl step by step

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!!.

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