Shredded Enchilada Chicken Bowls

Make the Chicken: Place the chicken in an instant pot. Sprinkle with salt and pepper and pour over the enchilada sauce. Cover, seal and cook on manual high pressure for 10 minutes. Let the IP do its thing and when the cook time is done, release the pressure manually. Using two forks, carefully shred the chicken. *Alternatively, you can put the chicken in a slow cooker and cook on low for 4 to 6 hours. Meanwhile, Make the Veggies: Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and cook, tossing occasionally, until tender and lightly charred, about 5 minutes. Remove from the heat. To Serve: Divide the chicken amongst bowls alongside the rice and sauteed veggies. Top with avocado, lettuce, cilantro and serve with a wedge of lime. Finish with Hot sauce, if you like a kick!