2-3 minutes per side, saute the chicken breasts in the instapot and set aside.

Add the onion, chili powder, and garlic cloves to the instapot and saute until onions are soft, roughly 2-3 minutes.

Turn the instapot off. Add in the chili peppers, diced tomatoes, chicken breasts, and lime juice. Cook on manual pressure for 8 minutes.

Manually release pressure and remove the chicken. Cook down the remaining juices until reduced by half.

Shred the chicken and return to instapot. Mix thoroughly and serve.