 Hey guys, welcome back. Today we are making easy instant pot chicken fajitas. So my name is Kristen and I am the second oldest sister. Sister number two. Sister number two. And I'm Kendra, I am the youngest, so I am sister number six. Now there are really six of us. We are all sisters and no, we're not sister wives. We get a lot of questions about that. Just sisters. Just sisters. All sisters. Awesome, so today we're making chicken fajitas. Now I love this recipe because it's a dump and go guys. We're just going to dump everything in, cook it, and you're good to go. I love the easy ones. So should we get started? Yeah. Let's do it. Hey, so we're going to add our chicken first. So I'm using two chicken breasts and this will serve about four. You can also add more chicken depending on how big your family is or how many you're feeding. But two chicken breasts for a family of four and then we're going to add in just a can of chicken broth. OK, so to this we're just going to add a can of black beans. Now we rinsed and drained these so you don't have the black. Nasty. You're making it nasty. And then a can of tomatoes with green chilies in it. I love green chilies with tomatoes. I do too. The sweet ones. OK, and then I'm just going to add 11 ounces of corn. So this is a little bit smaller than most cans of corn I feel like. So if you like corn, you can definitely upgrade and do a bigger size. And then to this, I'll just add two tablespoons of fresh lime juice. So yummy. OK, now I'm going to do the vegetable portion of our fajitas. OK, so we're going to add just one green pepper all chopped up. And I like when I'm making fajitas, I like the strips. Like that's my favorite thing. So then we're just going to add yellow pepper and red pepper and then just one onion all sliced up. OK, now for the seasoning. We kind of cheated with the seasoning. I know. But do you know what, it's so easy. I know how to time to measure things out. We've got kids, right? That's why I like this dump go and figure out. OK, so just a package of fajita seasoning. Then you can add a little bit of salt and pepper too if you want. Oh, pepper, some salt, about a teaspoon of salt or so. Then we have one clove of garlic, about one teaspoon. I like to use the jar kind of easy. OK, then on top, we're just going to add about a tablespoon of honey just to give it a little bit of sweetness in there. OK, I'm not measuring. I just like honey, so we're just going to pour that on. The sweeter the better. Right, I agree with you. OK, grab that lid. We're going to put on this lid. Well, that's it. OK. OK, once the lid is on, you're going to push the pressure coat or manual button, depending on what you have. And we have frozen chicken. So we need to go up to about 25 minutes because it is frozen. And they're big chicken breasts. Now, if they were smaller chicken breasts frozen, you can do it for 20, but we're going to do 25. Also, if you have a little knob, don't forget to turn it to ceiling. Nothing. All right, once you hear the three little beeps, it will say on, and then you can just walk away. All right, guys, now that it's all done cooking, you're either going to turn the little knob to venting. Or if you have one like mine, you can just push the little button. Ready? All right, so once all the pressure's out, you can go ahead and lift up the lid. Oh, man. Looks so good. Smells good. OK, so now we have our chicken in here. So we're just going to shred up our chicken with our handy dandy bear claws. We love these things. I know, we do. I like it so easy. All right, now I finally convinced my mother-in-law to get some, and my father-in-law texted me the other day, and he's like, you know what? I love the bear claws. Yes! Told you you would. You're burning them over. I know, I'm converting. To the bear claws. I'm converting them to my weird little corks. I like it. OK, I'm going to get that last chicken breast ready. So this makes it around just a little bit, and then we're just going to serve this on our tortillas. Now, if I want to drain the juice a little bit, there is a lot of liquid. Now, you don't have to put that much liquid. You can put even just like a third of a cup. But you just have the whole can. It's juicy. It's good. You don't want dry food. OK, so I'll do two of these. And then we like to top ours with some avocado as well. You can really, any toppings that you put on your tacos or whatever would work great. But you love me some avocado. Right, I just love how it's just like fresh. It is, it's so fresh. And then I'll get my cheese and sour cream ready. Those are my favorite things on the tacos. Yes. Then we'll just do a little bit of cheese or a lot of cheese. My husband loves this smell. And then he'll just do the avocado, sour cream on top, if you want to, or spread it out whatever you want. He's a roller. Anyways, super simple, super easy. Dump and go, which is one of my favorite kinds of recipes. But still fresh. Yes, still fresh. All right, you guys, thank you so much for joining us to help you want more dump and go recipes. You can find them right over there. And we'll see you next week. Bye.