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

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl.

You can cook Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl using 17 ingredients and 5 steps. Here is how you cook that.

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

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl instructions

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!!.