Instant Pot Fajita Rice
A quick, delicious, and satisfying meal combining tender chicken, vibrant vegetables, and fragrant spices, all cooked in one pot.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Ingredients
- 1 tablespoon vegetable oil
- 2 medium chicken breasts, cut into bite-sized pieces (650 g)
- 1 medium red onion, diced
- 3 medium bell peppers, diced (red, yellow, and green)
- 1 medium tomato, diced
- 2 cups long grain rice, rinsed (400 g)
- 6 tablespoons fajita seasoning
- 2 cups vegetable stock (480 ml)
- 4 tablespoons sour cream (optional, 60 g)
- 1 cup mozzarella cheese, grated (optional, 120 g)
Instructions
- Step 1: Sauté the Vegetables - Turn your Instant Pot to sauté mode, add vegetable oil, and heat for a minute. Add diced red onion and sauté for 2-3 minutes until translucent.
- Step 2: Brown the Chicken - Add bite-sized chicken pieces, season with salt and pepper, and brown for 4-5 minutes until golden.
- Step 3: Add the Peppers and Tomato - Stir in diced bell peppers and tomato, cooking for about a minute.
- Step 4: Incorporate the Rice and Seasoning - Add rinsed rice and fajita seasoning, stirring to coat the rice.
- Step 5: Pour in the Stock - Pour vegetable stock over the rice mixture, ensuring all rice is submerged.
- Step 6: Pressure Cook - Close the lid, set steam release valve to Sealing, and cook on high pressure for 8 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Step 7: Fluff and Serve - Open the lid, fluff the rice with a fork, and stir in optional sour cream and mozzarella cheese. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop with a splash of water.