1

Turn the Instant Pot to sauté mode. Pour the avocado oil in and sauté the onions and peppers for two minutes, until just starting to soften. Add in chili powder, smoked paprika, cumin and salt and continue cooking for one minute, stirring to combine. Turn sauté mode off.

2

Add in the water (or chicken broth), chicken breast and salsa. Lock in the lid, make sure the valve is set to sealing. Cook on high pressure for 11 minutes.

3

When the timer goes off, let the pressure release naturally for 10 minutes and then manually release the pressure. Open the lid, remove the chicken breast and add the chicken to a large bowl or cutting board. Using two forks, shred the chicken. Season with salt and pepper if needed.

4

When ready to make quesadillas, place a tortilla on a flat surface and add chicken to half of the tortilla and top with cheese. Fold the other half over top.

5

Heat a skillet over medium heat and add the quesadilla once hot. Cook until browned and crispy on one side, about two to three minutes, flip and cook the other side until browned.

6

Let sit for one minute, slice and serve with toppings of your choice. Enjoy!

7

Substitutions: More fiber: add black beans to the shredded chicken mixture. Too much liquid: avoid adding the liquid from the Instant Pot to the shredded chicken. Use a slotted spoon to remove the onions, peppers and chicken. Gluten-free: use gluten-free tortillas. Dairy-free: use a dairy-free cheese.