Instant Pot Chicken Fajitas

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Instant Pot Chicken Fajitas are a family favorite! The instant pot fajitas simmer in a flavorful broth that can then be drizzled over the fajitas before serving. It is an easy dump-and-go recipe with minimal prep required.

Two fajitas folded in half inside flour tortillas.

I love all things Mexican food and Tex-Mex-inspired dishes. Some other favorites are Sheet Pan Steak Fajitas, Instant Pot Salsa Chicken TacosInstant Pot Chicken EnchiladasInstant Pot Taco Stuffed Peppers, and Instant Pot Cheesy Taco Pasta.

All of these recipes are so good! Make sure you check out our Instant Pot Cookbook, too.

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Overhead shot of instant pot fajitas with red and yellow bell peppers.

❤️Why You’ll Love This Recipe

This is an easy, dump-and-go, one-pot recipe. The prep work is minimal and you are left only cleaning up one pot. It’s a win-win!

For this recipe, you cut up all of the chicken and veggies, add a splash of that and a hit of this, close the lid, and walk away.

Also, the flavors in this dish are amazing. The chicken and fajita vegetables are mixed up with a combination of fresh lime juice and green chilies. My mouth is watering just thinking about it.

Finally, these fajitas make excellent leftovers. They are one of those meals that taste even better the next day. Make sure to store your leftovers in a bit of the juice and the flavors will get deeper and smoother overnight. You are going to look forward to lunch the next day.

If you want to switch up your leftovers, try adding them to chicken taco salad or these black bean and corn quesadillas.

📋Ingredients

Sliced chicken thighs, onion, and bell pepper inside an instant pot.

Chicken Thighs: We use thighs in this recipe because they stay juicy and tender better than chicken breasts.

Taco Seasoning: This recipe calls for premade taco seasoning to save time. However, you can also whip up your own batch of homemade taco seasoning.

Lime Juice: Lime enhances the flavor of the vegetables, making them taste even better.

Optional toppings: guacamole, crema, cheese, salsa

Scroll to the bottom for the complete list of ingredient measurements and printable recipe card.

📖 Ingredient Swaps

Chicken: Any cut of boneless chicken may be used. Frozen chicken may also be used. See my note below under expert cooking tips.

Lime: Store-bought lime juice can be subbed for fresh lime juice.

Taco seasoning: Fajita seasoning may also be used.

Diced Green Chilies: If you want to add extra heat, swap out the mild diced green chilies for hot diced green chiles.

🔪Step-by-Step Instructions

Sliced bell peppers, white onion, and limes on a wooden cutting board.
Step 1: Slice bell pepper, onion, and chicken into 1/2-inch wide strips.
Sliced chicken, bell peppers, and onion inside a metal pot.
Step 2: Combine sliced chicken, bell peppers, onions, lime juice, and chicken broth inside an instant pot.
Onions, bell peppers, chicken, and taco seasoning inside an instant pot.
Step 3: Add in diced green chilies and taco seasoning. Close the lid and set the pressure release valve to sealing. Cook on high pressure for 12 minutes. Allow the instant pot to naturally release pressure for 10 minutes.
A ladle full of cooked chicken fajitas over a large silver pot.
Step 4: Release any remaining pressure. Remove the lid and scoop out the fajita mixture.
Chicken fajitas inside of a flour tortilla.
Step 5: Serve the fajitas on flour tortillas, drizzled with the juice from the pot of fajitas.

👩🏻‍🍳Expert Cooking Tips

Keep in mind that the total cook time does not factor in the time it takes for your instant pot to come to pressure or release pressure at the end. I suggest starting this meal an hour before you want to eat. Luckily, it’s mostly hands-off time.

You can also use frozen chicken in this recipe. However, you will need to increase the cooking time to 25 minutes at high pressure. Increasing the time it cooks can cause your vegetables to come out mushy.

💭Recipe FAQs

Why is my instant pot shredded chicken rubbery?

Rubbery shredded chicken from an Instant Pot can happen for a few reasons. One common culprit is overcooking. Since the Instant Pot uses pressure to cook food quickly, it’s possible to leave the chicken in for too long, resulting in overcooked and rubbery meat.

You see, chicken breast tends to become tough and dry when it’s cooked for too long. So, if you’re using boneless, skinless chicken breasts, they might get rubbery if cooked for an extended period.

Another factor could be the chicken’s quality or thickness. If you’re using low-quality chicken or very thin pieces, they can easily become overcooked and rubbery in the Instant Pot.

Thinner cuts tend to cook faster, so it’s essential to adjust the cooking time accordingly. It’s always a good idea to check the internal temperature of the chicken with a meat thermometer to ensure it reaches the appropriate doneness (165°F or 74°C for chicken).

To avoid rubbery shredded chicken, try reducing the cooking time slightly or using a natural release method instead of quick release to allow the pressure to release gradually.

Also, consider using bone-in chicken or opting for chicken thighs instead of breasts since they tend to be more forgiving and result in juicier shredded meat. Experimenting with different cooking times and adjusting based on your preferences will help you achieve tender and delicious shredded chicken from your Instant Pot.

Do you cut fajita chicken before cooking?

Absolutely! When it comes to fajita chicken, cutting it before cooking can be a fantastic idea. Slicing the chicken into thin strips allows it to cook more rapidly and evenly. Plus, when the chicken is in smaller pieces, it tends to absorb the flavors of the marinade or seasoning more effectively. So, if you’re aiming for maximum flavor infusion, cutting the chicken before cooking is a great approach.

However, if you’re seeking a different culinary experience, you can also choose to cook the chicken whole or in larger pieces. This method has its perks too! By keeping the chicken intact during cooking, you can preserve its natural juiciness and tenderness.

You can then slice it afterward to the desired thickness. This approach allows you to have more control over the level of doneness and retain the succulence of the chicken. Ultimately, it all depends on your preferences and the specific outcome you’re looking to achieve in your fajitas.

Does pressure-cooking chicken make it more tender?

Yes! Pressure cooking can work wonders when it comes to making chicken more tender. The pressure created inside the Instant Pot or any pressure cooker helps break down the connective tissues in the chicken, resulting in a more tender and juicy end result.

The high-pressure environment allows the chicken to cook quickly while retaining its moisture. This is especially beneficial for tougher cuts of chicken, such as chicken thighs or drumsticks, which can become incredibly tender and fall off-the-bone delicious when pressure cooked.

Pressure cooking is also great for shredding chicken. The tenderizing effect of the pressure helps the meat easily separate into strands, making it ideal for dishes like pulled chicken or shredded chicken tacos.

The moist environment inside the pot helps prevent the chicken from drying out, resulting in succulent and flavorful shredded chicken. So, whether you’re cooking bone-in or boneless chicken, pressure cooking can be a fantastic method to achieve that desirable tenderness and melt-in-your-mouth texture.

🌮More Instant Pot Recipes

A picture showing the cover images for all three cookbooks written by Aileen Clark.

If you tried this Instant Pot Chicken Fajitas or any other recipe on my website, I would love it if you could leave me a 🌟 star rating and let me know how you liked it in the 📝 comments below. ❤️

Side view of chicken fajitas.

Instant Pot Chicken Fajitas Recipe

Aileen Clark
Instant Pot Chicken Fajitas are a family favorite! The instant pot fajitas simmer in a flavorful broth that can then be drizzled over the fajitas before serving. It is an easy dump-and-go recipe with minimal prep required.
5 from 3 votes
Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 20 minutes
Total Time 47 minutes
Course Main Dish Recipes
Cuisine Tex-Mex
Servings 6 servings
Calories 252 kcal

Ingredients
  

  • 1 pound boneless skinless chicken thighs, sliced
  • 1 cup chicken broth
  • 1 medium white onion sliced
  • 1 medium red bell pepper sliced
  • 1 medium yellow bell pepper sliced
  • 1 medium orange bell pepper sliced
  • 1 4-ounce can mild diced green chilies
  • 1 1-ounce packet taco seasoning
  • 2 tablespoons lime juice
  • 6 10-inch flour tortillas, warmed
  • Optional: cheese and sour cream for serving

Instructions
 

  • Combine the chicken, chicken broth, onion, bell peppers, diced green chilies, taco seasoning, and lime juice inside the pot of an instant pot. Stir to combine.
  • Close the lid and set the pressure release valve to sealing. Press the manual or pressure cook button and set it to 12 minutes on high pressure.
  • Natural pressure release for 10 minutes and the quick release the remaining pressure.
  • Serve chicken and veggies in warmed tortillas and drizzled with the sauce from the fajitas.

Notes

Keep in mind that the total cook time does not factor in the time it takes for your instant pot to come to pressure or release pressure at the end. I suggest starting this meal an hour before you want to eat. Luckily, it’s mostly hands-off time.
You can also use frozen chicken in this recipe. However, you will need to increase the cooking time to 25 minutes at high pressure. Increasing the time it cooks can cause your vegetables to come out mushy.

Nutrition

Serving: 1FajitaCalories: 252kcalCarbohydrates: 21gProtein: 18gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 456mgPotassium: 473mgFiber: 3gSugar: 4gVitamin A: 1301IUVitamin C: 91mgCalcium: 61mgIron: 3mg
Tried this recipe?Let us know how it was!

5 from 3 votes (3 ratings without comment)

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