Looking for a use for some of those peppers? Try this! Chop some and place in the pressure cooker with a medium onion and chicken breast for 10 minutes with a “natural” release of pressure at the end (versus a quick release). 
I learned this recipe from my friend Emma who grew up eating it in Columbia (and still loves it which says a lot). Many pressure cooker recipes call for a bit of water when you cook it, and I’m always leery when I just place these ingredients in the cooker as-is and set the timer, however she always reassures me (I text her for support every time I make this) that the moisture from the veggies and chicken is just enough and no water need be added. It comes out perfect and moist every time, and I’m now a believer! Would be great with a peachy salsa on the side, some spicy microgreens, or just as-is.
