Ingredients

• 1 (14.5 oz.) can diced tomatoes (or diced tomatoes with green chiles), no salt
• 1 medium onion, cut into quarters, sliced
• 1 medium red bell pepper, cut into strips
• 1 medium orange bell pepper, cut into strips
• 2 tsp. ground chili powder
• 1 tsp. ground cumin
• ½ tsp. ground black pepper
• 2 Tbsp. fresh lime juice
• 1 lb. raw chicken breast, boneless, skinless, and sliced
• 8 6-inch whole-wheat flour tortillas, warm
• ½ cup fresh tomato salsa
• 8 tsp. low-fat (2%) plain Greek yogurt
• 1/2 medium avocado, sliced
• cilantro, finely chopped

Cook time: 6 hrs and 20 mins

Servings: 4

Instructions

• Turn 6-quart Instant Pot to high sauté setting.
• Heat 1½ tsp. olive oil to hot.
• Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
• Add 1 cup water, tomatoes, chili powder, cumin, pepper, lime juice, and chicken. Follow manufacturer's guidelines for locking lid and preparing to cook. Set to pressure cook on high for 10 minutes.
• Follow manufacturer's guide for quick release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.
• Evenly divide mixture between tortillas. Top evenly with salsa, yogurt, avocado, and cilantro.