This Instant Pot Chicken Fajita recipe 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. I'm including tips on how to avoid soggy peppers too!
Chicken fajitas have traditionally been served sizzling on a skillet, but busy families don't always have time for that! That's why making Instant Pot fajitas has changed the game into a one-pot, dump-and-set meal that doesn't skimp on any of the flavors we've all come to love!
Once you've made a batch of chicken fajitas, you'll learn how many other uses it has besides using it in a tortilla wrap! Serve it on rice or use it for quesadillas, salads, and even sandwiches. Save time and money by stretching it out for days!
Why This Recipe Works
- Family Style. Fajitas are a favorite around here, and what a way to serve a crowd. Yes, they're delicious, but it's also about the toppings! We love having all the toppings set out so that we can pick and choose our own.
- One pot. Truly a one-pot meal that makes clean-up so easy.
- Flavorful. The pressure cooker does an amazing job of infusing flavors and tenderizing meat. It's a taste explosion!
What's in the Homemade Fajita Seasoning?
I always recommend homemade fajita seasoning because you can control what goes in and what stays out of it. Here's what's in my simple spice blend:
- Chili powder
- Garlic powder
- Ground pepper
Best Chicken for Fajitas
The chicken used for these chicken fajitas is cut into strips. The easiest way to do this is by using boneless, skinless chicken breasts, sliced horizontally.
You can also use boneless, skinless chicken thighs, which can add flavor and juiciness, however it may need more cooking time.
You'll need thinly sliced chicken breasts, sliced peppers and onions, fajita seasoning, oil, lime juice, and a splash of water.
⬇️ Please scroll down to the recipe card to see the full ingredient amounts and instructions ⬇️
How to Make Instant Pot Chicken Fajitas
Prep: Cut bell peppers, onions, and chicken into slices. Cut the vegetables into ½-inch slices and cut the chicken into thinner slices so that it all gets cooked evenly.
Step 1: To the Instant Pot, layer the ingredients in the following order: onions, peppers, chicken, olive oil, lime zest and juice, water, and fajita seasoning. There is no need to preheat, or sauté anything. It's that easy!
Step 2: Close the lid, set the valve to sealing, and pressure cook on high for 4 minutes.
Step 3: Once the cooking time is over, do a quick release of the pressure by carefully moving the valve to "venting". Open the lid, and give it a good toss.
Step 4: Serve warm in flour or corn tortillas loaded with your favorite toppings!
Variations & Substitutions
- Swap some or all of the bell peppers for poblano or jalapeño for a spicier version.
- Add mushrooms to the peppers for extra veggies.
- Use this Instant Pot chicken fajitas recipe for beef fajitas instead! Use thin strips of beef with the veggies for a twist.
- If you have a premade package of fajita seasoning and you're short on time, go ahead and use it.
- To avoid overcooked vegetables, you can also sauté them first separately and then add them back into the pot at the end.
- This recipe yields a lot of liquid, but that's ok! You want it so that it helps to avoid the burn notice. You also need liquid to create steam which pressure cooks what's inside the Instant Pot.
- Make ahead for easy meal prep. Cut the chicken, slice the veggies, and store them both in the fridge for up to 2 days ahead of time. Cook when you're ready to eat.
Favorite Fajita Toppings
- Guacamole or avocado
- Pico de Gallo or tomatoes
- Sour cream or Greek yogurt
- Roughly chopped cilantro
- Serve it with a side of Mexican rice, or use tortillas to make tacos
- Extra lime
Unfortunately not. By the time your chicken cooks, the veggies will be way too overcooked and mushy. It's also harder for the seasoning to stick to frozen meat. It's best to thaw it out before cooking.
I know I just told you to thaw it before cooking, but while it's still a bit frozen, that's when I like to use a sharp knife to slice it into strips. It's much easier when it's still slightly solid!
Keep it! The remaining liquid has a ton of flavor, so sometimes I'll use it to cook my rice or use it in homemade enchilada sauce.
Alternatively, you could add a cornstarch slurry into the pot which will help it thicken up into a gravy-like sauce. You could use that to drizzle over the fajitas.
Keep leftovers in the fridge for up to 4 days in an airtight container. You can also transfer them to a freezer-friendly bag and keep them frozen for up to 2 months.
Thaw in the fridge overnight and reheat on the stovetop for a quick and easy lunch or dinner!
Instant Pot Chicken Fajitas
- Instant Pot or Pressure Cooker
- 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
- ½ tablespoon chili powder
- ½ tablespoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- Prep. Cut bell peppers, onions, and chicken into slices. Cut the vegetables into ½-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.
- If you're worried about overcooked veggies, you can saute the veggies first. Then, remove them, pressure cook the chicken, and add it back in.
- 2 tablespoons of water doesn't seem like enough liquid, but the vegetables will produce liquid, and there's also liquid from the olive oil and lime juice