Step 1

Combine all ingredients not listed 'after cooking' into the stainless steel insert of a 6 quart Instant Pot (note 3).

Step 2

Put the lid on the Instant Pot, set the steam release handle to 'sealing', and select 'pressure cook' (or 'manual' on older models) for high pressure 8 minutes.

Step 3

Do a quick pressure release (release the pressure immediately after the Instant Pot beeps).

Step 4

Remove the chicken from the Instant Pot using a set of tongs and set aside to rest.

Step 5

Select the 'sautee' button, and add in the lime juice and vegetables. Cook, stirring frequently, for 3-5 minutes. Using oven mitts remove the stainless steel pot from the Instant Pot.

Step 6

Slice the chicken and add back to the Instant Pot.

Step 7

Serve with rice.

Step 8

Combine all ingredients not listed 'after cooking' in a gallon size freezer bag. Squeeze out as much air as possible.

Step 9

Freeze flat for up to 3 months.

Step 10

Thaw completely before cooking as directed above.