Instant Pot Enchilada Bowl
If you are looking for a quick, healthy and easy dinner that is perfect for busy weeknights, look no further. This Instant Pot Enchilada Bowl will have you wondering how you ever survived without it! And the best part is that it is made with a mix of protein, vegetables and healthy fats that will keep you feeling full and satiated.
If you’re a fan of Enchiladas, you’ve probably also tried them in a slow-cooker. But that’s a tough way to go, since you’re stuck at home for hours waiting for dinner to cook. The pressure cooker is an amazing tool when you need something fast like this Instant Pot Enchilada Bowl.
So last night I went to dinner with a friend whom bought a new Instant Pot. She wanted to make something for dinner and I suggested a simple recipe. I whipped one up with chicken thighs, peppers and onions, a can of cream of chicken soup and a can of beans. I added a can of corn and a can of black beans. Like most beans they take about 90 minutes to cook so I cooked them on the stovetop, covered and simmered for about 2 hours. After it was done I turned the Instant Pot to the saute mode, and heated some oil for the peppers and onions to cook in. It was delicious.. Read more about instant pot burrito bowl vegetarian and let us know what you think.
Chicken enchiladas with all the taste – the simple way! This Instant Pot enchilada dish has all of the flavor of chicken enchiladas with a modern twist. These chicken enchilada bowls are nutrient-dense and fast to prepare, and they’re sure to become a new favorite! Do you have picky eaters? Bowls enable anybody to customize their meal to their liking – a complete win!
Traditional chicken enchiladas are tempting, but they are seldom made in our home due to the amount of effort and time they take. Right now, it’s all about “bowl” dinners. They’re easy to prepare, save time, and offer the kids the opportunity to customize their dish with their favorite items. Isn’t it true that toppings are the best? It’s also fantastic to be able to customize your own preferences. Are you lactose intolerant? Remove the sour cream and cheese. Do you follow the Keto diet? Simply remove the rice. This Instant Pot Enchilada Bowl is sure to satisfy, regardless of dietary restrictions or personal preferences.
In the insant pot, how to cook FROZEN chicken
In an instant pot, place frozen chicken breasts. Make sure the grate is under the chicken. 1 cup chicken stock (or 1 cup water) Season with salt, pepper, and garlic powder, if desired. (Really, you may put whatever season you like.) Set the pressure cooker to high pressure for 10 minutes (manual button) and close the valve to keep the steam in. Because the meat is frozen, it will take longer for your pressure cooker to achieve pressure, but it should only take 12 minutes. After the cook time has elapsed, perform a fast release and let the pressure to naturally relax for 5 minutes. Allow the meat to rest for 5-10 minutes after removing it from the liquid. If I’m shredding the chicken, I remove the grate and let it rest in the liquid as I shred it.
In the instant pot, cook fresh or thawed chicken breasts
Place the chicken breasts in the instant pot’s inner pot. 1 cup water or chicken stock, if desired. Make sure the grate is under the chicken. Season with salt, pepper, and garlic powder, if desired. (Really, you may put whatever season you like.) Set the pressure cooker to high pressure for 6 minutes and close the valve to seal in the steam. Your pressure cooker should achieve pressure in less than ten minutes. After the cook time has passed, let the pressure naturally relax for 5 minutes before performing a fast release. Allow the meat to rest for 5-10 minutes after removing it from the liquid. If I’m shredding the chicken, I remove the grate and let it rest in the liquid as I shred it.
Is it possible to brown meat in an instant pot?
Yes! Using the saute feature of your Instant Pot, brown the ground beef in a little amount of oil. You’ll be able to cook exactly as you would on a stove. After 6-7 minutes, the ground beef should be completely cooked. It’s ready to use after you empty it! If you don’t want to have chicken tonight, ground beef will suffice.
Instant Pot Enchilada Bowl Ingredients
- Chicken breasts, boneless and skinless
- Sauce for enchiladas
- Seasoning for tacos (try ours)
- Rice is a grain of rice that is (white or brown)
- Beans, black
- Cheese that has been shredded
- To taste, sour cream
- to taste salsa
How to put the bowls together
In an instant pot, combine the chicken and 3/4 of the can of enchilada sauce. Cook the chicken, shred it, and put it aside.
While the chicken is cooking, prepare the rice. When the rice is done, add 6 ounces of enchilada sauce and 2 tablespoons of seasoning and put aside.
A generous amount of rice should be scooped into the bowl’s base. Add the black beans and corn after that. Then, on top of it, spoon your chicken. Finally, add cheese, sour cream, avocado, and salsa to the bowl.
Bottom line: These bowls are quick to make, convenient to eat on the move, and a wonderful healthy alternative to a carb-heavy enchilada. Because the toppings are endless, they will please everyone in the family. These scrumptious chicken enchilada bowls can’t go wrong!
Time to Prepare: 10 minutes
Time to cook: 20 minutes
5 minutes of extra time
35-minute total time
- 4-6 chicken breasts, boneless and skinless
- Enchilada sauce in a 28-ounce can
- 2 tablespoons taco seasoning
- 2 cups rice, uncooked (white or brown)
- 1 can (15 oz.) black beans
- 1 corn can (15 oz)
- 1 CUP CHEESE, SHREDDED
- a single avocado
- To taste, sour cream
- to taste salsa
- In an instant pot, combine the chicken and 3/4 of the can of enchilada sauce.
- Cook the chicken, then shred it and put it aside.
- While the chicken is cooking, prepare the rice.
- When the rice is done, add 6 ounces of enchilada sauce and 2 tablespoons of seasoning and put aside.
- A generous amount of rice should be scooped into the bowl’s base.
- Add the black beans and corn after that.
- Place the chicken on top, followed by the cheese, sour cream, avocado, and salsa.
Information about nutrition:
Size of Serving:
1 tbsp. per serving 746 calories 17g total fat 6g Saturated Fat 0g trans fat 9g of unsaturated fat 122 milligrams of cholesterol 2028 mg sodium 91g carbohydrate 11 g of fiber 13 g sugar 55 g protein
(Nutritional information is an estimate that may vary depending on cooking techniques and ingredient brands utilized.)
Have you tried this recipe yet?
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I love my instant pot, and I think they are great for cooking quick one-pot meals. So, this one is a quick, healthy dinner recipe that takes just about 10 minutes to make from start to finish. It’s great for dinner during the week, but also makes a great dish to serve for dinner parties or large gatherings.. Read more about instant pot burritos vegetarian and let us know what you think.
This article broadly covered the following related topics:
- instant pot enchiladas
- instant pot burrito bowl
- instant pot burrito bowl beef
- instant pot burrito bowl ground turkey
- instant pot chicken burrito bowl brown rice