Instant Pot Chicken Fajitas is made with tender, spice-infused chicken, peppers and onions and it takes under 30 minutes to make in your Instant Pot.
I used to make my fajitas on the stovetop until I realized how easy they are to make in the Instant Pot. There’s no going back now! I actually feel sorry for those folks who think the Instant Pot is only for roasts and soups. You can do just about anything in the IP.
Trust me, you’re going to love this.
Why You’ll Love It
- Healthy & Wholesome: Packed with protein from the chicken breasts and a colorful assortment of veggies, these fajitas offer a nutritious meal that’s also low in fat.
- Customizable & Versatile: Easily adjust the spice levels or types of peppers to suit your preferences. Personalize your fajitas with an array of toppings such as salsa, guacamole, or sour cream.
- Family-Friendly Meal: Loved by both kids and adults alike, this dish is a crowd-pleaser and a fantastic option for family dinners or entertaining guests.
» You might also like Instant Pot Birria Tacos.
Ingredients You’ll Need
- Boneless, Skinless Chicken Breasts – This is the best cut of chicken to use for tender fajitas.
- Onion – Use yellow or white onions.
- Bell Peppers – Mix different colors for a vibrant visual appeal.
- Olive Oil – Substitute with avocado oil or vegetable oil if preferred.
- Lime – Provides tanginess and freshness. Use lemon if lime is unavailable.
- Seasonings – Chili Powder, Cumin, Garlic Powder, Paprika, Oregano, Salt and Pepper
- Water or Chicken Broth – Use whichever you prefer. Broth adds a bit more flavor, but it’s fine to use water.
- Small Flour Tortillas – Use corn tortillas for a gluten-free option or street-taco flour tortillas for smaller servings.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
Helpful Tips
- Slice your peppers a bit thicker than the onions. This keeps them from turning to mush.
- It might not look like enough liquid in the pot, but trust me, it’s just right.
- Tailor the spice levels according to your preference. Increase or decrease the amount of chili powder or omit it entirely for a milder version.
- If serving a large group, set up a toppings bar with various options like shredded cheese, sour cream, diced tomatoes, avocado, or cilantro, allowing everyone to personalize their fajitas.
- Warm the tortillas before serving to improve the overall flavor of the fajita. Heat them in a skillet or microwave for a few seconds until soft and slightly toasted.
Stovetop Directions
Don’t have an Instant Pot? No problem!
Add 1 tablespoon of cooking oil to a large skillet on medium high heat. Add the meat and cook for 5-8 minutes. When it’s almost cooked through, add 2 teaspoons of the seasoning. Mix well. Once the meat is cooked through, remove it from the pan.
Add the remaining 1 tablespoon of cooking oil to the skillet. Add the vegetables and sauté for about 5 minutes, stirring occasionally so the vegetables don’t burn. Add the remaining seasoning to the vegetables and mix together well.
Add the meat back to the skillet and mix it all together. Remove the pan from the heat.
Serve the fajita filling on warm flour tortillas with your choice of toppings.
Instant Pot Chicken Fajitas
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 2 boneless skinless chicken breasts, sliced into thin strips
- 1 onion thinly sliced
- 3 bell peppers any color, sliced twice as thick as the onions
- 1/2 tablespoon (4 g) chili powder
- 1/2 tablespoon (3 g) cumin
- 1 teaspoon (3 g) garlic powder
- 1/2 teaspoon (1 g) paprika
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) pepper
- 2 tablespoons (30 ml) water or chicken broth
- 12 small flour tortillas
Instructions
- Add all ingredients, except the water and tortillas, to the Instant Pot. Stir the ingredients to make sure everything gets coated in spices.
- Pour in the water.
- Close and lock the lid. Set the pressure release valve to the sealing position (if necessary on your model).
- Cook on high pressure for 3 minutes. Do a quick pressure release and remove the lid.
- Stir once more.
- Serve on warm tortillas.
Notes
- Slice your peppers a bit thicker than the onions. This keeps them from turning to mush.
- It might not look like enough liquid in the pot, but trust me, it’s just right.
- Tailor the spice levels according to your preference. Increase or decrease the amount of chili powder or omit it entirely for a milder version.
- If serving a large group, set up a toppings bar with various options like shredded cheese, sour cream, diced tomatoes, avocado, or cilantro, allowing everyone to personalize their fajitas.
- Warm the tortillas before serving to improve the overall flavor of the fajita. Heat them in a skillet or microwave for a few seconds until soft and slightly toasted.
Nutrition
How to Store & Reheat
Allow any leftover chicken fajita mixture to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. If possible, store the chicken and vegetable mixture separately from the tortillas and toppings to maintain their textures and flavors.
Reheating
Microwave: Place the chicken fajita mixture in a microwave-safe dish, and cover with a damp paper towel to retain moisture. Reheat in intervals of 30 seconds, stirring in between until warmed through.
Stovetop: Reheat the chicken and vegetable mixture in a skillet over medium heat, stirring occasionally until thoroughly heated.
Oven: For larger portions, preheat the oven to a low temperature (around 300°F(150°C)). Place the fajita mixture in an oven-safe dish, cover with foil, and heat until warmed through.
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Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.