Step 1

In a bowl, combine strips of chicken with cumin, salt, chili powder, red pepper flakes, and garlic. Mix until combined.

Step 2

Select the SAUTE setting on the Instant Pot and add olive oil to the pot. When warm, add in the seasoned chicken and cook until browned, about 4-5 minutes, stirring ocassionally.

Step 3

Turn pot off and add chicken broth. Using a wooden spoon, scrape the cooked bits from the bottom of the pot COMPLETELY. This process is called deglazing, and will prevent the burn notice.

Step 4

Add sliced peppers and onion to the pot (do not stir). Add the lime juice to the pot (again, do not stir). Lock the lid in place.

Step 5

Select SEALING on the valve and HIGH PRESSURE (or Manual) Cook Time of 6 minutes.

Step 6

After cook time ends, allow to naturally release pressure for ten minutes, then move the valve to "VENTING" to allow the remaining pressure to release.

Step 7

Stir chicken with peppers, then use a slotted spoon to remove the meat and vegetables from the pot (discarding the remaining liquid).

Step 8

Serve hot chicken and vegetables on a warm flour tortilla with optional toppings. ENJOY.