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Export 22 ingredients for grocery delivery
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.
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