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5.0 from 174 votes

Instant Pot Chicken Fajitas

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
9 mins
Servings: 6 servings
Calories: 96 kcal
Course: Main Course
Cuisine: Tex-Mex

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.