Instant Pot Chicken Fajitas
The ultimate comfort food that’s quick and full of flavor! These Instant Pot Chicken Fajitas are perfect for a busy weeknight, delivering tender chicken and vibrant vegetables in under 30 minutes. Make them tonight and satisfy your cravings!
Equipment
- Electric Pressure Cooker (6 or 8 quart)
Ingredients
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Kosher salt
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ⅛ teaspoon Cayenne pepper optional
- 2 pounds Boneless skinless chicken breasts or chicken tenders
- ½ to ¾ cup Low-sodium chicken stock
- 1 large Yellow or white onion thinly sliced
- 3 large Bell peppers thinly sliced
- 3 cloves Minced garlic
- 2 medium Limes zest and juice
Instructions
- Prepare the fajita seasoning by combining 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon cayenne pepper in a small bowl.
- Trim any fat from 2 pounds boneless skinless chicken breasts and then slice into ½-inch thick strips, lengthwise (long, thin strips). Sprinkle ½ the fajita seasoning mixture over the chicken and toss to coat evenly with the spice mixture.
- Add the chicken stock to the inner pot, using ½ cup for a 3 or 6-quart Instant Pot or ¾ cup for an 8-quart model.
- Add the seasoned chicken to the inner pot. Top with the 1 large yellow or white onion (sliced), 3 large bell peppers (sliced), and 3 cloves minced garlic. Sprinkle the remaining fajita seasoning over the pepper and onions.
- Seal the instant pot, being sure the vent knob is pointed to sealed or the lid is locked. Using the pressure cook or manual button, set the cooking time to 4 minutes on High Pressure.
- Once cooking time is finished, let the pressure release naturally for 10 minutes.
- Using a slotted spoon, transfer the chicken, onions, and peppers from the inner pot to a serving bowl. Add the zest and juice of 2 medium limes and toss to coat.
- Serve the fajita mixture as desired on warmed tortillas or over rice with your favorite toppings.
Notes
- Tip 1: For this recipe, you will only need to use ½ cup for a 3 or 6-quart Instant Pot or ¾ cup for an 8-quart model.
- Tip 2: Use store-bought or homemade fajita seasoning, which is the blend of spices provided in the recipe card.
- Tip 3: I recommend using either boneless, skinless chicken breasts, cut into thin strips, or chicken tenders.
- Tip 4: Use any combination of bell peppers you like, such as red, yellow, and/or green.
- Tip 5: Store leftover cooled fajita mixture in an airtight container in the refrigerator for up to 3 days.