Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • ⅛ teaspoon red pepper flakes
  • 1 pound boneless (skinless chicken breasts, cut into 1" cubes)
  • 1 small green bell pepper (seeded and sliced)
  • 1 small red bell pepper (seeded and sliced)
  • 1 small yellow bell pepper (seeded and sliced)
  • 1 small sweet onion (peeled and sliced)
  • ½ cup water
  • 1 avocado (peeled, pitted, and diced)
  • 2 Roma tomatoes (seeded and diced)
  • ½ cup sour cream
  • 1 cup shredded Cheddar cheese

Instruction

  • In a medium bowl, whisk together olive oil, lime zest, lime juice, salt, pepper, chili powder, cumin, and red pepper flakes. Add chicken, bell pepper slices, and onion. Toss and refrigerate at least 30 minutes or up to overnight.
  • Add water and chicken mixture, including any additional seasoning in the bowl, to the Instant Pot®. Lock lid.
  • Press the Manual or Pressure Cook button and adjust cook time to 5 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Check chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
  • Using a slotted spoon, transfer chicken and veggie mixture to four bowls.
  • Garnish with avocado, tomatoes, sour cream, and Cheddar cheese. Serve warm.