Coat chicken breasts on all sides with taco seasoning.

Set the cooker to “saute.” When the liner is hot, add 1 tablespoon olive oil and place the chicken in the pot. Brown on both sides, about 3 minutes each. Chicken will not be cooked through.

Remove chicken from the pot but keep warm. Add the chicken broth and scrape the bottom with a flat, wooden spoon to remove cooked on pieces. Replace chicken in the pot.

Seal the pressure cooker lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 8 minutes. After the depressurizing cycle is complete, allow a 5 minute natural release before switching the valve to venting for a quick pressure release.

Remove and cut the chicken into bite-size pieces or shred.

With a Ninja Foodi, return the chicken to the pot. Toss the bell pepper and onion in the remaining olive oil. Salt and pepper as desired. Place the bell pepper and onion strips over the chicken. Set the broil setting to 5 minutes. Cover with the air fry lid and cook until the vegetables are crisp-tender.

With an Instant Pot or other electric pressure cooker, remove the liquid from the pot. Turn on the “saute” function until hot. Add the remaining olive oil. Add the bell pepper and onion strips and saute until crisp-tender. 

For the Cilantro Lime Cauliflower Rice, heat a skillet over medium-high heat. Add the olive oil and cauliflower. Cook, stirring as needed to avoid burning, until the cauliflower is tender but not mushy. Stir in the lime juice and cilantro. Add salt and pepper if desired.