• In a small bowl, stir together cumin, chili powder, oregano, garlic powder, onion powder, paprika and salt.
• Place the chicken strips in one bowl and the bell pepper and onion slices in another bowl. Sprinkle two-thirds of the spice mixture over the chicken and toss to coat. Sprinkle the remaining spice mixture over the peppers and onions, and toss to coat. (If cooking on the stovetop, divide the onions and peppers.)

In the Instant Pot:

• Pour the chicken broth into the bottom of the Instant Pot. Arrange the chicken in the pot.
• Close the lid and the steam vent of the Instant Pot. Set to Manual mode on High pressure for 4 minutes. The Instant Pot will take 8 to 9 minutes to come to pressure.
• Once the time is up, let the pressure release naturally for 5 minutes, then manual release the rest.
• Arrange the peppers and onions on top of the chicken and quickly close the lid of the Instant Pot again. The more heat that you keep in, the less time it will take to come to pressure again.
• Close the lid and the steam vent. Set to Manual mode on High pressure for 1 minute. Quick release the pressure.
• Arrange the chicken and vegetables on a platter. Drizzle some of the liquid from the Instant Pot over the chicken. Discard the remaining liquid.

On the stovetop:

• Heat 2 teaspoons olive oil** in a large nonstick skillet set over medium-high heat. Add the chicken and cook until the chicken is just cooked through, stirring occasionally, 4 to 5 minutes. Transfer the chicken to a bowl or plate.
• Serve with tortillas, cheese, guacamole, sour cream, cilantro and salsa.
• Heat 1 teaspoon olive oil in the skillet. Add the onions. Cook, stirring occasionally, until tender, 5 to 7 minutes. Add the peppers and cook, stirring occasionally, until the peppers are tender (but not overcooked) and the onions are starting to brown, 3 to 4 minutes.

For serving:*

• Serve with tortillas, cheese, guacamole, sour cream, cilantro and/or salsa.