Instant Pot Chicken Fajitas

Whisk together lime juice, chili powder, cumin, paprika, brown sugar, salt, black pepper, and 2 tablespoons of the oil in a small bowl. Set aside 2 tablespoons of the marinade in a small bowl; transfer remaining marinade to a large ziplock plastic bag. Add chicken to bag; seal bag, and shake well to coat. Place in refrigerator, and let marinate 30 minutes.

Meanwhile, select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting; add 1 tablespoon of the oil to cooker, and allow to preheat 2 to 3 minutes. Add bell peppers, onion, and reserved 2 tablespoons marinade; cook, stirring often, until tender-crisp and lightly browned, about 6 minutes. Transfer vegetables to a plate; cover to keep warm. Do not wipe cooker clean.

Add remaining 1 tablespoon oil to cooker over HIGH. Remove chicken from marinade; reserve marinade in bag, and add chicken to cooker. Cook until browned, 3 to 4 minutes per side. Press CANCEL.

Add broth and reserved marinade in bag to chicken in cooker, scraping up browned bits in bottom of cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 4 minutes. (It will take 8 to 10 minutes for cooker to come up to pressure before cooking begins.)

When cooking cycle has finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker.

Remove chicken from cooker; let cool slightly, about 5 minutes. Cut into 1/2-inch-thick strips. Return chicken to cooker, and stir to coat in liquid. Remove chicken from cooker; discard remaining liquid. Arrange chicken, vegetables, and warmed tortillas on a platter. Serve with desired toppings

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