Go Back
Homemade Instant Pot Chicken Fajitas recipe photo

Instant Pot Chicken Fajitas

Quick pressure-cooker chicken fajitas with a homemade fajita seasoning for tender, flavorful slices of chicken and peppers.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 28 minutes
Servings 4 servings

Equipment

  • Electric Pressure Cooker (6 or 8 quart)
  • Mixing Bowl
  • Measuring Spoons
  • Cutting board and knife
  • Tongs or slotted spoon

Ingredients
  

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper optional
  • 2 pounds boneless skinless chicken breasts or chicken tenders trimmed and sliced into 1/2-inch-thick strips
  • low-sodium chicken stock 1/2 cup for 3–6 qt Instant Pot or 3/4 cup for 8-qt
  • 1 large yellow or white onion thinly sliced
  • 3 large bell peppers thinly sliced (any colors)
  • 3 cloves garlic minced
  • 2 medium limes zest and juice

Instructions
 

  • Make the fajita seasoning: in a small bowl combine 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/8 teaspoon cayenne (optional).
  • Trim fat from the chicken and slice breasts into 1/2-inch-thick lengthwise strips; if using tenders, leave whole or slice as desired.
  • Toss the chicken with half of the fajita seasoning to coat evenly.
  • Pour the specified amount of chicken stock into the Instant Pot (1/2 cup for 3–6 qt models or 3/4 cup for 8-qt).
  • Add the seasoned chicken to the inner pot, then top with the sliced onion, sliced bell peppers, and minced garlic. Sprinkle the remaining fajita seasoning over the vegetables.
  • Seal the Instant Pot, set to High Pressure using the pressure cook/manual button, and cook for 4 minutes; after cooking, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
  • Use a slotted spoon to transfer the chicken, onions, and peppers to a serving bowl. Add the zest and juice of 2 medium limes and toss to combine.
  • Serve the fajita mixture on warmed tortillas or over rice with desired toppings.

Notes

  • Use 1/2 cup stock for 3–6 qt Instant Pot or 3/4 cup for 8-qt.
  • If using table salt, reduce salt to about 3/4 teaspoon.
  • Either chicken breasts or tenders work; adjust slicing so pieces are similar size.
  • Use any combination of bell pepper colors you prefer.
  • Let pressure release naturally for 10 minutes after cooking.