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Homemade Instant Pot Chicken Fajitas Recipe photo

Instant Pot Chicken Fajitas Recipe

Quick, tender chicken fajitas made in the Instant Pot for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • Instant Pot or electric pressure cooker
  • Mixing Bowl
  • Tongs
  • Cutting Board
  • Chef’s knife
  • Measuring Spoons

Ingredients
  

  • 1.5 lb chicken breast sliced into strips
  • 1 red bell pepper cored and thinly sliced
  • 1 green bell pepper cored and thinly sliced
  • 1 orange bell pepper cored and thinly sliced
  • 1 medium sweet onion peeled and thinly sliced
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili pepper
  • 1.4 teaspoon ground paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons lime juice
  • 1/2 cup water for the Instant Pot

Instructions
 

  • In a small bowl, whisk together the olive oil, lime juice, ground cumin, paprika, salt, black pepper, and chili pepper until combined.
  • Make sure the stainless steel insert is in the Instant Pot. Add the chicken strips to the insert and pour the oil-and-spice mixture over the chicken; gently toss with tongs to coat.
  • Wash, core, and thinly slice the red, green, and orange bell peppers and the medium sweet onion. Layer the sliced peppers and onion on top of the chicken in the pot.
  • Add 1/2 cup water to the insert (this is required for the Instant Pot to come to pressure).
  • Close the lid and set the valve to sealing. Select Manual/High Pressure and set the cooking time to 10 minutes.
  • When the cook cycle finishes, press Cancel/Off and carefully switch the valve to venting for a quick release. Open the lid away from your face once the float valve drops.
  • Serve the chicken and peppers in warmed flour tortillas and garnish as desired with chopped cilantro or parsley and a pinch of crushed red pepper.

Notes

  • Use 1/2 cup water so the Instant Pot can build pressure.
  • To avoid a soupy texture, place water in the bottom and cook chicken/veggies on a trivet.
  • After cooking, broil the chicken and peppers on a baking sheet if you prefer a drier, slightly crisp finish.
  • You may substitute chicken thighs for breasts.
  • You can combine oil and seasonings with chicken in a bag and refrigerate or freeze before cooking.
  • Store-bought fajita or taco seasoning can be used instead of the spice mix.