Easiest Way to Cook Yummy Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl.

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Ingredients of Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

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

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