1 tbsp avocado oil
1 medium onion diced
4 cloves garlic
2 cups zucchini diced
1 yellow bell pepper diced
1 green bell pepper diced
1 large tomato diced
1/4 cup salsa mild or medium
2 tbsp mesquite seasoning (or 2 tsp paprika and 1 tsp each of cumin, garlic powder, onion powder, paprika and rosemary)
1 1/2 cups brown rice
2 cups stock or broth
2 large chicken breasts boneless and skinless
Plug in your Instant Pot (or pressure cooker) and set it to Saute. Add the avocado oil and once it starts to sizzle, add the onion. Saute for 1 minute, stirring frequently. Add the garlic and saute for another minute.
Add the vegetables, salsa, 1 tbsp of the mesquite seasoning and the rice. Saute for 1 minute and then turn off the Instant Pot. Add the stock.
Butterfly the chicken breasts (aka cut in half lengthwise so they are half as thick). Sprinkle the chicken with the remaining seasoning. Lay the chicken on top of the rice and veggie mixture. Put the lid on the Instant Pot and close the vent. Press the Manual button and set the timer for 10 minutes.
Once the timer beeps, let the Instant Pot depressurize on its own for 10 minutes. Then you can carefully open the vent. Once the pressure has released, open the lid carefully. Shred the chicken and stir it into the rice. Enjoy!