Instant Pot Chicken Fajitas
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 mins
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Total Time
9 mins
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Servings
6 servings
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Calories
96 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Instant Pot Chicken Fajitas
Description
This recipe layers thinly sliced chicken breast, bell peppers, and onions in the Instant Pot with olive oil, lime zest and juice, and water. A balanced spice mix made from chili powder, cumin, garlic powder, paprika, oregano, salt, and black pepper seasons the dish. Pressure cooking on high for 4 minutes infuses the flavors and cooks the chicken thoroughly.
After quick releasing the pressure, tossing the ingredients mixes the flavors evenly. Serving suggestions include warm tortillas or preferred fajita toppings. The instructions emphasize slicing vegetables thick to avoid mushiness and adding the chicken on the bottom layer to keep veggies crisp.
Additional cooking tips encourage quick pressure release to prevent overcooking and using the sauté function after pressure cooking to reduce excess liquid and concentrate flavors. Lime juice added at the end retains a fresh, bright finish.
Ingredients
Chicken Fajita
- 2 chicken breast thinly sliced, boneless, skinless
- 1 red onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 tablespoon olive oil
- 1 lime zested and juiced
- 2 tablespoons water or chicken broth
Fajita Seasoning
- ½ tablespoon chili powder
- ½ tablespoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon oregano dried
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prep. Cut bell peppers, onions, and chicken into slices. Cut the vegetables into 1/2-inch slices and cut the chicken into slightly thinner slices so that it all gets cooked evenly.
- Add Ingredients. To the Instant Pot, layer the ingredients in the following order: onions, peppers, chicken, olive oil, lime zest and juice, water, and fajita seasoning.
- Pressure Cook. Secure the lid on the instant pot and turn the pressure release valve to the sealing position. Press [Pressure Cook] on high pressure for 4 minutes.
- Quick Release. Once the cooking function ends, quick release the pressure by turning the pressure release valve to the "venting" position. Open up the lid and give everything a quick toss.
- Serve warm with your favorite fajita toppings.
Notes
- Slice vegetables thickly to maintain texture; thin slices may become mushy under pressure.
- Place chicken on the bottom of the Instant Pot and vegetables on top to keep peppers and onions crisp-tender.
- Quickly release pressure immediately after cooking to avoid overcooking ingredients.
- If concerned about mushy vegetables, sauté them separately before pressure cooking and add back afterward.
- Use the sauté function at the end to reduce excess liquid and enhance flavor concentration.
- Add lime juice last to preserve its bright, fresh taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 271mg | 11% |
| Potassium | 333mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1041IU | 21% |
| Vitamin C | 83mg | 92% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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