Step 1

Set the Instant Pot to ‘saute’ mode, then add the olive oil to the pot. Once hot, add the onion, garlic, and bell pepper. Cook for 3-4 minutes, until the onion and bell pepper are slightly browned, then turn off the pot.

Step 2

While the onion and pepper cook, add the chicken breast tenders to a bowl along with the lime juice, coconut aminos, and spices and toss to combine, then set aside.

Step 3

Remove the cooked veggies from the pot, then pour in the chicken broth and salt, and scrape the bottom of the pot with a whisk or spatula to bring up all of the browned bits.

Step 4

Add the chicken to the pot, then the cooked vegetables, and the rice.

Step 5

Place the lid on the Instant Pot and ensure that the pressure release valve is set to ‘sealed,’ then set it to cook for 12 minutes on the manual setting.

Step 6

Once the timer goes off, let the pressure naturally release for 10 minutes, then turn the pressure release valve to ‘venting.’

Step 7

Take the lid off of the pot and remove the chicken and thinly slice it. Stir the lime juice into rice and taste, adding salt if needed. Return the sliced chicken to the pot, garnish with cilantro, and serve!