Step 1

Turn the Instant Pot on using the Sauté function. Add the olive oil.

Step 2

Season the chicken breasts with chili powder, garlicpowder, onion powder, and paprika. Add the chicken breasts to the pot and sear for 1-2 minutes per side.

Step 3

After searing both sides, add the water and lime juice to the pot. Stir the brown bits off the bottom of the pot with a wooden spoon.

Step 4

Place the onion, bell peppers and garlic on topof the chicken. Place the included trivet over the chicken and vegetables.

Step 5

In a small (2 cup) oven proof glass bowl, add the rinsed rice, water, oil and salt. Carefully place the bowl on the trivet, ensuring it is at least 1 inch below the top of your inner liner.

Step 6

Place the lid on top and turn the valve to the sealing position.

Step 7

Turn the Instant Pot to the Pressure Cook-High Pressure setting and set thetimer for 10 minutes. When the 10 minutes is complete, allow the pot to sit an additional 10 minutes or a natural pressure release.

Step 8

After the 10 minute natural release, carefully turn the knob to vent and release the remaining pressure.

Step 9

Remove the chicken and place it on a cutting board. Fluff the rice and add the juice of a half lime.

Step 10

Assemble the bowls with the beans, avocado, tomatoes and rice.

Step 11

After the chicken has allowed to rest for a few minutes, shred it using two forks. Add the chicken to the bowls.

Step 12

Serve the bowls topped with cilantro, lime wedges and optional salsa and sour cream.