Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTE setting.

Combine the chili powder, salt and freshly ground black pepper in a small bowl. Rub this spice mixture on the chicken tenders and set them aside while you prepare the rest of the ingredients.

Add the chicken to the cooker and brown the chicken on both sides, making sure the spice mixture does not get too dark in the cooker. Remove the browned chicken and set aside.

Add the onions and peppers to the cooker, along with a little more oil if necessary and sauté for a few minutes. Add 1 cup of rice and continue to sauté for another 2 minutes. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Add the chicken stock, enchilada sauce, olives and browned chicken tenders to the cooker, nestling the chicken gently into to the rice. Cover and lock the lid in place.

Pressure cook on HIGH for 5 minutes.

While this is cooking, make the cilantro cream by whisking the sour cream, milk and lime juice together in a bowl until smooth. Stir in the chopped cilantro and season with salt. Set this cream aside.

Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Sprinkle the grated Cheddar cheese on top and return the lid to the cooker for a few minutes to allow cheese to melt.

Serve the chicken and rice with a drizzle of the cilantro cream and sprinkle the diced avocado on top.