Turn ON Saute Mode (more). When it displays “HOT”, add a tablespoon of oil. Add sliced onions, and bell peppers, and saute for 2-3 minutes. Season with some salt and pepper. Remove sauteed onions, and bell pepper, keep them aside.
Add a tablespoon of oil. Sear the chicken for 2-3 minutes on each side. Do not overcrowd the pot, work in batches. Remove the chicken and keep it aside. Finish with the remaining chicken pieces.Note: You don’t need to cook the chicken all the way through, it will get cooked once we pressure cook it. Only need to sear it, to get a nice crust, adds great flavor to the quesadilla!
Add chicken broth, and deglaze the pot. Add seared chicken back to the pot.
Turn OFF Saute mode. Close the Instant pot, vent on sealing position, and set it on Pressure cook (high) for 8 minutes.Note: For chicken breast, pressure cook (high) for 4 minutes.
Let it naturally release pressure, for around 5 minutes, and then release the remaining pressure manually. Open the lid, and remove the chicken pieces.
Shred the chicken using a fork, and return the shredded chicken to the pot.
Turn ON saute mode (high), and stir to coat the chicken in the remaining sauce. Cook for 3-5 minutes or until all the liquid has evaporated, stirring occasionally.
Add the sauteed onions, and bell peppers, and stir to combine well. Turn OFF saute mode.