These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
Remove tops from bell peppers and remove insides. Set aside.
Set Instant Pot to saute and heat oil.
Add onions, zucchini and kale to inner pot, sauteing until onions are translucent and kale is wilted.
Add cilantro, paprika, cumin, fennel seed and cauliflower rice, stirring to combine.
Remove from heat, and mix in a large bowl with chorizo and chicken.
Divide mixture between peppers, pressing down mixture.
Rinse inner pot, add water and place trivet inside.
Place peppers on trivet. Lock lid into place and seal steam nozzle.
Set on manual setting for 12 minutes.
Naturally release pressure for 10 minutes.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).