Instant Pot Chicken Fajitas
User Reviews
5.0
174 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
9 mins
-
Servings
6 servings
-
Calories
96 kcal
-
Course
Main Course
-
Cuisine
Tex-Mex
Instant Pot Chicken Fajitas
Report
Instant Pot Chicken Fajitas - uses simple fresh ingredients combined with homemade fajita seasoning to bring together Mexican-inspired flavors for an easy and healthy weeknight meal. In less than 30 minutes, you'll have a tasty fajita filling made from juicy chicken and tender-crisp veggies.
Share:
Ingredients
Chicken Fajita
- 2 boneless, skinless chicken breasts thinly sliced
- 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 dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
Add to Shopping List
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 veggies thick so they don’t turn to mush—peppers and onions will release liquid and soften under pressure.
- Layer smart: Place the chicken on the bottom and the veggies on top to help them stay crisp-tender.
- Quick release the pressure immediately to avoid overcooking.
- Worried about mushy veggies? Sauté them first, set aside, then add them back in after pressure cooking.
- Use the sauté function at the end to reduce excess liquid and concentrate flavor.
- Add lime juice last to keep that bright, fresh finish.
- Slice veggies thick so they don’t turn to mush—peppers and onions will release liquid and soften under pressure.
- Layer smart: Place the chicken on the bottom and the veggies on top to help them stay crisp-tender.
- Quick release the pressure immediately to avoid overcooking.
- Worried about mushy veggies? Sauté them first, set aside, then add them back in after pressure cooking.
- Use the sauté function at the end to reduce excess liquid and concentrate flavor.
- Add lime juice last to keep that bright, fresh finish.
Nutrition Information
Show Details
Calories
96kcal
(5%)
Carbohydrates
8g
(3%)
Protein
9g
(18%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
24mg
(8%)
Sodium
271mg
(11%)
Potassium
333mg
(10%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1041IU
(21%)
Vitamin C
83mg
(92%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
174 reviews
Excellent
Other Recipes
You'll Also Love
