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4.8 from 12 votes

Instant Pot Chicken Fajitas (+ stovetop directions)

Instant Pot Chicken Fajitas with peppers and onions is a super quick, easy meal that the whole family loves. No worries if you don't have a pressure cooker - stovetop instructions are included. 238 calories and 0 Weight Watchers SP

Prep Time
10 mins
Cook Time
10 mins
Pressure
15 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 2379 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon chili powder
  • 1 teaspoon dried oregano
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon paprika
  • ½ teaspoon kosher salt
  • 1 13/4 pounds boneless, skinless chicken breasts cut into strips
  • 2 large red bell peppers cut into strips
  • 1 large orange or yellow bell pepper cut into strips
  • ½ yellow onion thinly sliced
  • ½ cup chicken broth
For serving:*
  • Corn or small flour tortillas
  • Queso fresco or grated Pepper Jack cheese
  • guacamole
  • sour cream
  • minced cilantro
  • salsa

Instructions

    Cup of Yum
  1. In a small bowl, stir together cumin, chili powder, oregano, garlic powder, onion powder, paprika and salt.
  2. Place the chicken strips in one bowl and the bell pepper and onion slices in another bowl. Sprinkle two-thirds of the spice mixture over the chicken and toss to coat. Sprinkle the remaining spice mixture over the peppers and onions, and toss to coat. (If cooking on the stovetop, divide the onions and peppers.)
In the Instant Pot:
  1. Pour the chicken broth into the bottom of the Instant Pot. Arrange the chicken in the pot.
  2. Close the lid and the steam vent of the Instant Pot. Set to Manual mode on High pressure for 4 minutes. The Instant Pot will take 8 to 9 minutes to come to pressure.
  3. Once the time is up, let the pressure release naturally for 5 minutes, then manual release the rest.
  4. Arrange the peppers and onions on top of the chicken and quickly close the lid of the Instant Pot again. The more heat that you keep in, the less time it will take to come to pressure again.
  5. Close the lid and the steam vent. Set to Manual mode on High pressure for 1 minute. Quick release the pressure.
  6. Arrange the chicken and vegetables on a platter. Drizzle some of the liquid from the Instant Pot over the chicken. Discard the remaining liquid.
On the stovetop:
  1. Heat 2 teaspoons olive oil** in a large nonstick skillet set over medium-high heat. Add the chicken and cook until the chicken is just cooked through, stirring occasionally, 4 to 5 minutes. Transfer the chicken to a bowl or plate.
  2. Serve with tortillas, cheese, guacamole, sour cream, cilantro and salsa.
  3. Heat 1 teaspoon olive oil in the skillet. Add the onions. Cook, stirring occasionally, until tender, 5 to 7 minutes. Add the peppers and cook, stirring occasionally, until the peppers are tender (but not overcooked) and the onions are starting to brown, 3 to 4 minutes.
For serving:*
  1. Serve with tortillas, cheese, guacamole, sour cream, cilantro and/or salsa.

Notes

  • Weight Watchers Points: 0 (Blue - Freestyle SmartPoints), 2 (Green), 0 (Purple)
  • *Extra serving ingredients not included in nutritional information.
  • **The olive oil used in the stovetop directions is not included in the nutritional information.
  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Serving 1cup chicken + ½ cup vegetables Calories 237.9kcal (12%) Carbohydrates 10.4g (3%) Protein 41.8g (84%) Fat 4.9g (8%) Saturated Fat 1g (5%) Cholesterol 113.9mg (38%) Sodium 496.7mg (21%) Fiber 3.1g (12%) Sugar 3.7g (7%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 2379

% Daily Value*

Serving 1cup chicken + ½ cup vegetables
Calories 237.9kcal 12%
Carbohydrates 10.4g 3%
Protein 41.8g 84%
Fat 4.9g 8%
Saturated Fat 1g 5%
Cholesterol 113.9mg 38%
Sodium 496.7mg 21%
Fiber 3.1g 12%
Sugar 3.7g 7%

* Percent Daily Values are based on a 2,000 calorie diet.