Instant Pot Fajitas
Quick Instant Pot chicken fajitas with sliced bell peppers, onion, and fajita seasoning.
Equipment
- Instant Pot
Ingredients
Ingredients
- ?2 largechicken breastssliced thinly
- ?1 largeonionsliced
- ?1 red bell peppersliced
- ?1 yellow bell peppersliced
- ?1 green bell peppersliced
- ?1 tablespoonvegetable oiloptional – for taste
- ?3 tablespoonsfajita seasoning
- ?1/4 cup 60 mlwater
Instructions
Instructions
- Place the Instant Pot insert on a stable surface and confirm the sealing ring is in place.
- Add 1 tablespoon vegetable oil (optional) to the pot, then add the 2 large chicken breasts (sliced), 1 large onion (sliced), and the 1 red, 1 yellow, and 1 green bell peppers (all sliced).
- Sprinkle 3 tablespoons fajita seasoning evenly over the chicken and vegetables.
- Pour 1/4 cup (60 ml) water into the pot. Gently toss or stir the contents until the chicken and peppers are well coated in the seasoning.
- Secure the lid and set the steam release valve to the SEALING position. Select Manual or Pressure Cook on HIGH and set the time to 4 minutes.
- When the cook cycle ends, perform a quick release by carefully moving the valve to VENTING (use a long utensil or follow your Instant Pot’s safety instructions).
- Open the lid away from your face, stir the fajita mixture, and check that the chicken is cooked through (no pink remaining).
- Serve immediately.
Notes
For a freezer meal, slice the chicken and the veggies, season the chicken and put everything in a freezer bag.Keep in the freezer for up to 3 months.
The bell peppers WILL become really tender, so if you prefer crunchy peppers then only add them AFTER pressure cooking. Cover with the lid, and let them steam for a couple of minutes before serving.
You could also cook this recipe usingfrozen chicken, the instructions will remain the same just set the cooking time to 7 minutes instead of 4 and I recommend not adding the peppers before pressure cooking as they’ll become mushy.
WE CHANGED OUR RECIPE:If you’ve made this before, you may notice that the cooking time and the water amount have changed. We changed this recipe in February 2020, as this recipe was shared when we were new to the Instant Pot and thought it was a good idea to cook everything for 10 minutes which basically made the peppers go too tender. So we changed the recipe, by slicing the chicken a bit thinner, reduced the amount of water to 1/4 cup which is more than enough, and cooked for 4 minutes instead of 10. The result is 1000% times better!
This recipe was tested in the 6 quart Instant Pot.
The bell peppers WILL become really tender, so if you prefer crunchy peppers then only add them AFTER pressure cooking. Cover with the lid, and let them steam for a couple of minutes before serving.
You could also cook this recipe usingfrozen chicken, the instructions will remain the same just set the cooking time to 7 minutes instead of 4 and I recommend not adding the peppers before pressure cooking as they’ll become mushy.
WE CHANGED OUR RECIPE:If you’ve made this before, you may notice that the cooking time and the water amount have changed. We changed this recipe in February 2020, as this recipe was shared when we were new to the Instant Pot and thought it was a good idea to cook everything for 10 minutes which basically made the peppers go too tender. So we changed the recipe, by slicing the chicken a bit thinner, reduced the amount of water to 1/4 cup which is more than enough, and cooked for 4 minutes instead of 10. The result is 1000% times better!
This recipe was tested in the 6 quart Instant Pot.