Steps to Make Perfect Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

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The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:

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

Steps to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:

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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