Instant Pot Chicken Fajitas
Servings: 4 servings
Calories: 144kcal
Instant Pot chicken fajitas are made with tender chicken, bell peppers, onions, lime, and homemade fajita seasoning for an easy dinner that’s ready in about 30 minutes.
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Equipment
- Instant Pot or Pressure Cooker
Ingredients
Chicken Fajita
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 red onion, sliced thinly
- 1 red bell pepper, sliced into ½ inch strips
- 1 yellow bell pepper, sliced into ½ inch strips
- 1 green bell pepper, sliced into ½ inch strips
- 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 black pepper
Instructions
- Prep the ingredients. Cut the bell peppers and onion into about ½-inch strips. Slice the chicken slightly thinner so it cooks evenly.
- Layer the vegetables and chicken. Add the ingredients to the Instant Pot in this order: onion, bell peppers, then chicken.
- Add the remaining ingredients. Drizzle the olive oil over the chicken, then add the lime zest, lime juice, water or chicken broth, and fajita seasoning over the top. There’s no need to stir.
- Pressure cook. Secure the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
- Quick release. As soon as the cooking time ends, carefully quick release the pressure.
- Toss and serve. Open the lid and toss the chicken and vegetables together. Use a slotted spoon if serving in tortillas, and add your favorite fajita toppings.
Notes
- Cut the peppers and onions thicker than the chicken so they hold their shape better.
- Keep the layering order as onions, peppers, then chicken.
- Quick release the pressure as soon as the cooking time ends.
- The vegetables will be softer than skillet fajitas.
- For firmer peppers, sauté them separately and stir them in after pressure cooking.
- Use a slotted spoon when serving in tortillas since the chicken and vegetables release liquid as they cook.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
Calories: 144kcal | Carbohydrates: 11g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 407mg | Potassium: 500mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1562IU | Vitamin C: 124mg | Calcium: 40mg | Iron: 2mg
