Instant Pot Chicken Fajitas Recipe
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.
Servings: 6 servings
Calories: 252kcal
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: 1Fajita | Calories: 252kcal | Carbohydrates: 21g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 456mg | Potassium: 473mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1301IU | Vitamin C: 91mg | Calcium: 61mg | Iron: 3mg