Instant Pot

1. Turn the Instant Pot to “Saute” and heat the oil.
2. Add the onion, peppers, and carrots and stir around for 5 minutes or so until they’re starting to get translucent and fragrant.
3. Add the garlic for about a minute, just until you can really smell it, stirring constantly.
4. Add all remaining ingredients EXCEPT for the limes.
5. Lock the lid in place and make sure the valve is closed.
6. Hit “Manual” on high and set it for 5 minutes (it will take about 10 minutes for the pressure to build and then the 5 minute high pressure countdown will begin). If using frozen chicken breasts, add at least 10 minutes to the time.
7. When the timer goes off, allow the pressure to naturally release for at least 10 minutes before initiating a quick release (flip the lever on the lid from “seal” to “vent” – be careful of the steam!).
8. Check chicken for doneness (no pink!). It should be done, but if by chance it isn’t, you can go for another 5 minutes on high pressure. It won’t take as long to heat up, and then do a quick release and check again.
9. Remove the chicken from the pot and shred with two forks. Return to the pot and stir.
10. To serve, squeeze lime juice into each bowl or offer lime wedges at the table along with the optional toppings.

Stove Top

1. In a large pot over medium heat, heat the oil.
2. Add the onion, peppers, and carrots and stir around for 5-10 minutes or so until they’re starting to get translucent and fragrant.
3. Add the garlic for about a minute, just until you can really smell it, stirring constantly.
4. Add all remaining ingredients EXCEPT for the limes.
5. Turn the heat to high with the lid on.
6. Once a rolling boil is reached, turn the heat down to medium-low and cook for 15-20 minutes with the lid on.
7. Check chicken for doneness (no pink!).
8. Remove the chicken from the pot and cut into pieces with a knife and fork. Return to the pot and stir.
9. To serve, squeeze lime juice into each bowl or offer lime wedges at the table along with the optional toppings.