The new way making recipe Chef Miguels InstaPot Chicken Enchilada Rice Bowl with 17 ingredients and 5 stages of easy cooking, which is most delicious.
Without fail making ultimate Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl easy, tasty, practical.
Good Evening every body, now you get cook recipe Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl with 17 ingredients and 5 steps. Next this is how to prepare, please observe carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 5 stages of easy cooking Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl.
Ingredients all Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl
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Needed 1 tbs : avocado oil.
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Needed 1/2 : med white onion, chopped.
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Prepare 1/2 : med poblano pepper, chopped.
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Prepare 1 : jalapeño, diced (remove seeds and vein for a more mild heat).
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Prepare 1 cup : cooked chicken (or cooked meat of your choice).
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Needed 1 cup : long grain white rice, rinsed and drained.
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Needed 1 cup : enchilada sauce or ranchero sauce.
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Prepare 1 cup : chicken broth (or veggie if not using poultry as your protein).
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Needed 1 cup : pinto beans, cooked.
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Prepare 1/2 cup : sweet corn, frozen.
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Prepare 1 tbs : ground cumin.
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Prepare 1 tsp : smoked paprika.
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Needed 1 tsp : salt (or to taste).
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Prepare 1 tsp : fresh lime juice.
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Prepare 1/4 cup : chopped fresh cilantro (for topping).
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Prepare 1 : avocado, diced (for topping).
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Prepare : Crushed tortilla chips (for topping).
If all basic ingredients Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.
Process Cooking Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl
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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).
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Add the rest of the ingredients to the pot except lime juice and toppings..
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Cook on high pressure for 5 minutes. Let your pot continue on warm for 5 additional minutes before releasing pressure..
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Open pot and gently fluff rice with a fork. Gently stir in juice of 1/2 lime (1 tsp or so)..
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Top with your choice of toppings, serve and ENJOY!!.
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