Ingredients:
- 1 lb chicken breasts, diced
- 1 can diced tomatoes
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup enchilada sauce sugar-free for keto
- 1 cup chopped bell peppers
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/2 cup shredded cheddar cheese optional, omit for paleo
- 1/4 cup sour cream optional, omit for paleo
- Sliced avocado for garnish
Instructions:
Place diced chicken, diced tomatoes, chopped onion, minced garlic, chicken broth, enchilada sauce, chopped bell peppers, cumin, chili powder, paprika, salt, and pepper into the Instant Pot
Close the lid and set the valve to sealing position
Cook on high pressure for 10 minutes
Once done, allow for a natural pressure release for 5 minutes, then manually release any remaining pressure
Stir in chopped cilantro
Serve hot, optionally garnished with shredded cheddar cheese, sour cream, and sliced avocado






