Place instant pot on sauté function
Sauté the garlic and green peppers (about 2 min)
Add the raw chicken breasts on top of the garlic and peppers
The flavor will come together that way
Season one side of the chicken breasts with cumin, chili powder, and black pepper.
Allow it to brown completely
Flip the chicken breasts. Season as you did the other side.
Once that side browned completely take the chicken breasts out of the instant pot
Scrape the bottom of the instant pot to pull up the bits (that’s the flavor)!!!
Add the chicken broth, can of tomato/pepper chili, and chickpeas
Shred or dice the chicken (I don’t like shredded chicken so I diced it)
Add it back into the instant pot and stir the contents together.
If necessary add more cumin (you can taste the flavoring)
Place your instant pot on manual 22- 25 min. Allow to natural release.
Meanwhile I toasted tortillas by dividing it into quarters, spraying the flour tortilla with olive oil, and seasoning with cumin. I baked in 350 flipping each side after 3-4 min (until toasted).
Once the instant pot is done take the top off and add the cream cheese. And stir. I did not pressurize again I kept it on the warm function for approximately 10 min (the cream cheese will melt).
I served with the tortilla strips and topped with avocado!