Servings: 4 to 6

3 lbs boneless skinless chicken breasts and thighs 3 lbs boneless skinless chicken breasts and thighs
4 garlic cloves, minced 4 garlic cloves, minced
1 onion, chopped 1 onion, chopped
1 Red bell pepper, chopped (or roasted red pepper) 1 Red bell pepper, chopped (or roasted red pepper)
1 can diced green chilies, or a fresh jalapeño or Serrano chili, minced 1 can diced green chilies, or a fresh jalapeño or Serrano chili, minced
1 tablespoon chili powder 1 tablespoon chili powder
1/2 tsp Chipotle chili powder (optional) ½ tsp Chipotle chili powder (optional)
2 tsp cumin powder 2 tsp cumin powder
2 tsp Mexican oregano 2 tsp Mexican oregano
1 jar favorite salsa (I like Trader Joe’s Salsa Verde or Tomatillo & Roasted Yellow 1 jar favorite salsa (I like Trader Joe’s Salsa Verde or Tomatillo & Roasted Yellow
Chili Salsa) Chili Salsa)
1 14 oz can fire roasted tomatoes 1 14 oz can fire roasted tomatoes
1/2 cup chicken broth ½ cup chicken broth
Juice of one lime Juice of one lime

Brown the onion, bell pepper and garlic in a little oil on the sauté setting.
Layer the chicken and remaining ingredients on top of the onion.
Set the IP to Manual High 10 minutes, then quick release. If you want the chicken to spread easily, do NR for a few minutes.
Keep the chicken pieces whole or shred with a couple of forks.
You can also add a can of black beans and a cup of frozen corn.
Serve with fresh cilantro, lime wedges, shredded cheese, avocado and sour cream. I eat mine over a salad or cauliflower rice.  You can use as a filling for burritos or tacos. Add extra broth and it becomes a soup. The same ingredient work great with pork shoulder. I cube and brown the pork first before browning the onions.