Chef Miguels InstaPot Chicken Enchilada Rice Bowl

Source : Using The Saut Feature On Your Instapot, Heat The Oil Until Shimmering And Add Onion, Peppers, And Garlic And Saut For About Three Minutes. (they Dont N...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 5, 2020

Step:

  1. Using the saut feature on your InstaPot, heat the oil until shimmering and add onion, peppers, and garlic and saut for about three minutes. (they dont 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!!


Ingredients

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

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