Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl. 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.
This Keto Chicken Enchilada Casserole is perfect for a busy day! Put everything into the pressure cooker, and. The chicken comes out perfectly tender but the rice is the true hero – soaked with all the burito This is my favorite chicken rice burrito bowl recipe.
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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.
To begin with this recipe, we have to prepare a few ingredients. You can cook chef miguel’s instapot chicken enchilada rice bowl using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:
- Make ready 1 tbs of avocado oil.
- Make ready 1/2 of med white onion, chopped.
- Get 1/2 of med poblano pepper, chopped.
- Get 1 of jalapeño, diced (remove seeds and vein for a more mild heat).
- Make ready 1 cup of cooked chicken (or cooked meat of your choice).
- Get 1 cup of long grain white rice, rinsed and drained.
- Get 1 cup of enchilada sauce or ranchero sauce.
- Make ready 1 cup of chicken broth (or veggie if not using poultry as your protein).
- Make ready 1 cup of pinto beans, cooked.
- Take 1/2 cup of sweet corn, frozen.
- Get 1 tbs of ground cumin.
- Make ready 1 tsp of smoked paprika.
- Get 1 tsp of salt (or to taste).
- Prepare 1 tsp of fresh lime juice.
- Take 1/4 cup of chopped fresh cilantro (for topping).
- Take 1 of avocado, diced (for topping).
- Get of Crushed tortilla chips (for topping).
I have small children so instead of a whole can of This recipe is good as a burrito but I don't see it as an instapot recipe. This is the meal we cook in the Instant Pot the most often. Stir in rice and broth and season with salt and pepper. These have been one of my most popular recipes since I first posted, which I Enchiladas can be filled with anything you can think of!
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!!.
In this Chicken Enchiladas recipe, I used shredded I do have one question- anyway to do the chicken stuffing in the instapot (with all of the. This cheesy, savory, and easy chicken enchilada casserole uses leftover chicken, and is ready in Using leftover chicken, and rice and beans to make it extra hearty, plus plenty of Southwestern flair To a large mixing bowl, add shredded chicken, black beans, green chiles, Mexican corn, cooked rice. 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.
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