Step 1

Place chicken in instant pot with olive oil with 1/4 tsp cumin, minced garlic, and chopped onion. Sauté chicken for 6 minutes until chicken can be shredded, but not fully cooked. Just not pink.

Step 2

Turn off sauté mode and shred chicken with fork.

Step 3

Add in the chopped bell pepper, optional chopped cauliflower or corn (or cauliflower rice also works well), and the remaining ingredients besides topping (salsa verde, Sea salt and black pepper, garlic powder, 1/2 tsp more cumin, green chiles, broth, gluten free tortillas (or corn tortillas) chopped or 1 cup non-GMO corn chips. Mix together.

Step 4

Pressure cook mode for 8-10 minutes then slow release for 10 minutes.

Step 5

Mix and keep on warm.

Step 6

Serve into bowls with slices jalapeno, optional crumbled Mexican cheese. Splash of lime. Lime slices and organic yellow corn chips to top.

Step 7

Brown meat first with onion, garlic, and olive oil for 15 minutes on medium to medium high heat until onion is browned and chicken is almost cooked and can be shred.

Step 8

Shred chicken with a fork, lightly.

Step 9

Add remaining ingredients (besides toppings).

Step 10

Bring to a boil then  simmer for 20 minutes.

Step 11

Serve into bowls and add your topping of choice or suggested toppings.