Step 1

Put oil into a 6 qt instant pot and turn on saute mode (medium). Sauté the onion and garlic in the oil for a couple of min until they begin to soften.

Step 2

Add the chopped tomatoes and scrape any stuck bits off of the bottom.

Step 3

Add the broth, spices, and chicken to the pot. Put the lid on and turn to sealing. Set it for 5 min on manual mode.

Step 4

When the time is up, turn off the pot and do a quick release. Place the chicken onto a clean cutting board for shredding.

Step 5

Stir in the peppers, beans, and cilantro into the pot and replace the lid for about 5 min. This cooks the delicate veg without making it soggy.

Step 6

Meanwhile, shred your chicken with 2 forks (or chop). Add the chicken back into the pot.

Step 7

Top each bowl with 1 tbsp of chopped avocado, 1-2 tbsp of shredded cheese, a squirt of lime juice, and additional torn cilantro if desired.

Step 8

Optional garnish: baked tortilla strips or crumble a couple of multigrain corn chips on top for crunch.