Home Dish Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

Name: How to cook Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Boca de Fogo

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

What’s better than a rice bowl?? Enchilada rice bowl!! And what’s better than that?? A super quick InstaPot one!! Literally takes 30 minutes including prep. Easy weeknight or dinner on-the-fly meal and great flavor!

Ingredient

Food ration :

3-4 servings

Cooking time :

30 mins

1 tbs

avocado oil

1/2

med white onion, chopped

1/2

med poblano pepper, chopped

jalapeño, diced (remove seeds and vein for a more mild heat)

1 cup

cooked chicken (or cooked meat of your choice)

1 cup

long grain white rice, rinsed and drained

1 cup

enchilada sauce or ranchero sauce

1 cup

chicken broth (or veggie if not using poultry as your protein)

1 cup

pinto beans, cooked

1/2 cup

sweet corn, frozen

1 tbs

ground cumin

1 tsp

smoked paprika

1 tsp

salt (or to taste)

1 tsp

fresh lime juice

1/4 cup

chopped fresh cilantro (for topping)

avocado, diced (for topping)

Cooking instructions

* 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)