All the flavor of chicken enchiladas – the easy way! This Instant Pot enchilada bowl packs in all the goodness of chicken enchiladas, but with a fresh twist. Nutritious and quick to prep, these chicken enchilada bowls are sure to be a new favorite! Picky eaters? Bowls allow anyone to make it to their preference – total win!
While making traditional chicken enchiladas is appealing, in our house it rarely happens because of the amount of work and time they require. We are all about “bowl” meals right now. They are fun to make, a time-saver and also gives the kids a chance to make their plate with the ingredients of their choosing. Aren’t toppings the best? Being able to personalize your own taste is pretty great too. Allergic to dairy? Keep the cheese and sour cream off. Eating Keto? Just leave the rice off. This Instant Pot Enchilada Bowl is geared to please anyone no matter their restrictions or taste preference.
How to cook FROZEN chicken in the insant pot
Place frozen chicken breasts in instant pot. Be sure to place the grate beneath the chicken. Add in 1 cup chicken stock or water. Season with salt and pepper or garlic powder. (You can put any season you prefer really.) Set pressure cooker to 10 minutes on high pressure (manual button) and turn the valve to seal in the steam. It will take longer for your pressure cooker to reach pressure due to meat being frozen, but it should not be longer than 12 minutes. Once cook time has passed, let the pressure release naturally for 5 minutes, and do a quick release. Remove the meat from the liquid and let rest for 5-10 minutes. If shredding, I take the grate out and let the chicken sit in the juice while I shred the chicken.
How to cook fresh or thawed chicken breast in the instant pot
Place chicken breasts in inner pot of instant pot. Add in 1 Cup of water or chicken stock. Be sure to place the grate beneath the chicken. Season with salt and pepper or garlic powder. (You can put any season you prefer really.) Set pressure cooker to 6 minutes on high pressure and turn the valve to seal in the steam. It should take less than 10 minutes for your pressure cooker to reach pressure. Once cook time has elapsed, let the pressure release naturally for 5 minutes, and do a quick release. Remove the meat from the liquid and let rest for 5-10 minutes. If shredding, I take the grate out and let the chicken sit in the juice while I shred the chicken.
Can you brown meat in instant pot?
Yes! You can brown the ground beef in a little bit of oil, using the saute function of your Instant Pot. You will cook just as you would over the stove. The ground beef should be fully cooked through after 6-7 minutes. You can drain and its ready for use! If you are not feeling chicken tonight, substitute ground beef in your bowl.
Ingredients for Instant Pot Enchilada Bowl
- Boneless, skinless chicken breasts
- Enchilada sauce
- Taco Seasoning (try ours)
- Rice (white or brown)
- Black Beans
- Corn
- Shredded Cheese
- Avocado
- Sour Cream to taste
- Salsa to taste
How to assemble the bowls
Place chicken in instant pot with 3/4 of the can of enchilada sauce. Next, cook chicken, shred, and then set aside.
Meanwhile, make rice while the chicken is cooking. When rice is finished, mix in 6oz of enchilada sauce and 2 TBS taco seasoning set aside.
In a bowl, scoop a healthy portion of rice into the base of the bowl. Next, add black beans and corn. After that, spoon your chicken on top. Last, complete the bowl with cheese, sour cream, avocado, and salsa.
Bottom line – these bowls are simple to put together, easy to eat on the go, and are a great healthy alternative to the typical carb-loaded enchilada. Toppings are limitless so they will make everyone in the family happy. You can’t go wrong with these delicious chicken enchilada bowls!
Instant Pot Enchilada Bowl
Ingredients
- 4-6 Boneless, skinless chicken breasts
- 28oz can Enchilada sauce
- 2 TBS Taco Seasoning
- 2 cups uncooked rice (white or brown)
- 1 15oz can Black Beans
- 1 15oz can corn
- 1 cup Shredded Cheese
- 1 Avocado
- Sour Cream to taste
- Salsa to taste
Instructions
- Place chicken in instant pot with 3/4 of the can of enchilada sauce.
- Cook chicken, shred, and then set aside.
- Make rice while the chicken is cooking.
- When rice is finished, mix in 6oz of enchilada sauce and 2 TBS taco seasoning set aside.
- In a bowl, scoop a healthy portion of rice into the base of the bowl.
- Next, add black beans and corn.
- Spoon chicken on top and then complete bowl with cheese, sour cream, avocado, and salsa.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 746Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 122mgSodium: 2028mgCarbohydrates: 91gFiber: 11gSugar: 13gProtein: 55g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
