Instant Pot Fajita Rice
A hearty and vibrant dish featuring chicken, colorful vegetables, and aromatic spices, all cooked in one pot for a quick and satisfying meal.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Ingredients
- 1 tablespoon vegetable oil
- 2 medium chicken breasts, cut into bite-sized pieces (approximately 650 g)
- 1 medium red onion, diced
- 3 medium bell peppers (red, yellow, and green), diced
- 1 medium tomato, diced
- 2 cups long grain rice, rinsed (approximately 400 g)
- 6 tablespoons fajita seasoning
- 2 cups vegetable stock (approximately 480 ml)
- 4 tablespoons sour cream (optional)
- 1 cup mozzarella cheese, grated (optional, approximately 120 g)
Instructions
- Step 1: Start by turning your Instant Pot to the sauté function. Once it’s hot, add the vegetable oil. When the oil shimmers, toss in the bite-sized pieces of chicken. Sauté them until they are golden brown and no longer pink, approximately 5-7 minutes.
- Step 2: Add the diced red onion and bell peppers to the pot. Sauté for an additional 3-4 minutes until they start to soften.
- Step 3: Once the veggies are tender, add the rinsed long-grain rice and the fajita seasoning. Stir everything together for about a minute.
- Step 4: Carefully add the vegetable stock to the pot, scraping any browned bits from the bottom.
- Step 5: Seal the Instant Pot, ensuring that the valve is set to the sealing position. Select the manual or pressure cook option and set the timer for 6 minutes.
- Step 6: Once the cooking time is complete, perform a quick release by turning the valve to the venting position. Carefully open the lid once all the steam has been released. Fluff the rice with a fork and give it a gentle stir.
- Step 7: If you’re feeling indulgent, add a dollop of sour cream and a sprinkle of grated mozzarella cheese on top.
Notes
Store any leftover fajita rice in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to keep the rice moist.