– 4tablespoonsoliveoil divided – 2lbschicken breastsboneless skinless - cut into 1-inch piece – 2tablespoonsfajita seasoningor taco seasoning – 1/2yellow onion diced – 1/2yellow bell peppersliced into 1 inch long strip – 1/2green bell peppersliced into 1 inch long strip – 1/2red bell peppersliced into 1 inch long strip – 4clovesgarlic minced – 3cupschicken brothreduced-sodium – 10ozcan diced tomatoe – 8ozdried bow tie pasta – 1/2cupheavy cream – 1cupMexican cheeseshredded – Kosher salt and black pepper to taste Garnish: – Lime wedge – Sour cream – Sliced green onion – Chopped cilantro
After selecting High on Saute, brown the chicken with 2 tablespoons of olive oil on HOT. Avoid overcrowding the pot by browning meat in batches. Set aside meat.
Add 1/4 cup water to deglaze the pot. Scrape any bottom debris. Sauté vegetables, including minced garlic, in the remaining oil.
Return the chicken and mix. Disable Saute.Put spaghetti on top of chicken and veggies without mixing.
Add diced tomatoes to pasta. Pour chicken broth on top.
Lock the lid. Valve seal. Pressure Cook on High for 5 minutes, then release quickly.
Open the cover, click Saute, and whisk in 1 cup of cheese and heavy cream. Salt & pepper to taste. Garnish as desired.