Instant Pot Chicken Fajitas
These Instant Pot Chicken Fajitas make a quick and easy meal for busy weeknights. The recipe takes very little prep time and it can be on the table in 20 minutes!
In This Article
What Makes This Recipe So Good?
The standout here is the wonderful mix of spices and of course the protein in the chicken. I consider the herb and spice section of the pantry to be a very important part of our food as medicine toolbox. Research consistently shows that culinary herbs and spices contain a variety of compounds with health-promoting properties that can provide potential protection against both acute and chronic diseases. In particular, many herbs and spices are strongly antioxidant, and anti-inflammatory, they can help to lower cholesterol, manage blood glucose, and improve mood. This is why we love them! Those found in this recipe are no exception.
Ingredients – What You Need To Make This Recipe
Ingredients like bell peppers (capsicum) and red onions add vibrant flavours and varied textures to this dish, while spices like cumin, chili powder, and chipotle peppers provide smoky and spicy depth. Their combination creates a delicious, well-balanced meal with a wonderful mix of colours and tastes.
- Skinless chicken breasts – the base protein in the dish that ensures this is a filling meal.
- Bell peppers (capsicum) – add a touch of natural sweetness, and help to balance the spiciness, enhancing the overall flavour and texture of the dish.
- Red onion – provides a gentle pungency with an added hint of sweetness.
- Olive oil – Adds depth and intensity to the overall flavour profile and brings a good array of health benefits too.
- Chicken broth – this is used to add a savoury depth of flavour that you just don’t get from adding water. I recommend not skipping on this.
- Chipotle peppers in adobo sauce – Adds more spice but also smoky, slightly sweet notes.
- Homemade fajita seasoning – giving us plenty of spice and an abundance of health benefits (see below for ingredients).
Fajita Seasoning
There is no need to buy a packet of fajita seasoning when you will no doubt have all the spices you need to make your own fajita mixture at home. You can even make a double or triple batch so you have it ready to go the next time. If you do this, use two tablespoons for this recipe and keep the rest in a jar.
- Chili powder – adding warmth and depth to the spice mix. The recipe is well-balanced but if you prefer more heat, you can add extra to your tastes.
- Smoked Paprika – provides smokiness to the final taste and a gorgeous colour to the overall dish.
- Garlic powder – imparts a subtle touch of garlic essence that doesn’t overpower the other spices in the seasoning.
- Onion powder – complements the fresh red onion and helps to balance the spice of the chili. The fresh and dried onions actually enhance each other without being overpowering.
- Ground cumin – contributes a warm, slightly earthy taste and helps boost the sweetness of the peppers and onion.
- Oregano – a robust herb with an earthy peppery taste. It holds its own with all the other spices here!
- Sumac – this is optional but adds a touch of citrus that combines well with the heat and pungency of the other spices.
Toppings That Will Level Up Your Fajitas
These are just a few suggestions for things you might like to add to the fajitas when serving. If you have any other favorite toppings use those as well, or instead.
- Cheddar cheese (or any cheese of choice).
- Avocado – either fresh or as guacamole.
- Sour cream or crème fraîche.
- Pico de gallo.
- Squeeze of lime juice and chopped fresh cilantro.
How To Make This Instant Pot Chicken Fajitas Recipe Step By Step
This easy weeknight meal takes very little prep time before it’s added to the instant pot (5.7 litre / 6-quart) and then dinner is on the table in 20 minutes. And it can be served in a variety of ways with little effort so everyone can choose their own adventure.
- Cut the three bell peppers (capsicum) in half lengthways, remove the stem and seeds then cut them into thick strips – about ½ inch (1.5cm) wide. Add these to the instant pot.
- Peel the onion, cut it in half lengthways then slice each half into half-moons also ½ inch (1.5cm thick). Add to the pot with the bell peppers.
- Cut the 1.3 pounds/600g chicken into thin strips adding them to the instant pot as you go.
- Now add 1.5 tablespoons of olive oil, 1 – 2 chopped chipotle chiles in adobo sauce, and all the spices to the pot (see spice mix in recipe card). Mix everything to ensure the chicken and veg are evenly coated in the fajita seasoning. Do make sure the chicken is not in one big clump so it cooks evenly.
- Add in the ½ cup of chicken broth making sure it drizzles down to the bottom, then put the lid on and close it to secure the pot. Select manual/high pressure and a cook time of 3 minutes. The instant pot will take about 7 minutes to get to pressure.
- Once the cooking time is up, do a quick pressure release, remove the lid and serve on corn tortillas, in lettuce cups or combine with cooked white rice or brown rice and a variety of other veg and toppings to make a nourishing bowl.
½ a cup of broth may not seem like enough liquid, particularly when 1 cup is usually the standard for instant pot recipes. The burn notice often appears when not enough liquid is used however, in this recipe the chicken and vegetables all release quite a lot of their own liquid. I found ½ a cup was enough and that adding in more watered down the final taste.
Substitutions And Variations
For spice lovers, you can add another ½ to 1 teaspoon of chili powder if preferred. Cayenne pepper can also be added to the fajita seasoning. I suggest ¼ of a teaspoon but feel free to add more to your tastes.
Storing/Freezing/Make Ahead
Don’t let any of your leftovers go to waste! The suggestions below will ensure you use up every delicious mouthful of this recipe.
Storing
Store any leftovers in an airtight container and refrigerate for up to four days. When ready, reheat in the oven or microwave until warmed through.
Freezing
While this fajita recipe can be frozen, the cooked bell peppers and onions become watery once defrosted. As such, I recommend only freezing any leftover chicken. When you’re ready to use it, first defrost in the fridge overnight then reheat in the oven or microwave until warmed through. While it’s reheating slice up some fresh peppers and onions, add them to a pan with some olive oil and gently pan-fry for 5-6 minutes. Serve together once the chicken is ready.
Freezer Meal Prep Or Make Ahead
These instant pot fajitas are great for those who meal prep. Much of the recipe can be prepared ahead and frozen until you’re ready to cook giving you a really easy dinner option that’s ready to go anytime. If doing this:
- Slice the chicken and vegetables as outlined in the recipe card below (thin slices for the chicken, about 1/4 inch (1.5cm) each for the peppers and onion).
- Put the chicken in a bowl along with the fajita seasoning. Toss until all the chicken is evenly coated then add to a large freezer bag and lay it flat on your kitchen bench. You want to squash all the chicken together, so you have room to add more ingredients.
- Next, add the bell pepper and onion, seal the bag and store lying flat in the freezer for up to two months.
- When you’re ready to make the fajitas, thaw the pre-prepared fajita bag in the fridge overnight then proceed with the recipe from step 4 in the recipe card below. You will have already added the spice mix so just continue with the olive oil, broth, and chipotle in adobo sauce before cooking.
FAQs
Yes. Slicing up the chicken before cooking is what makes this recipe so quick. Smaller pieces mean the chicken can cook much faster and in a smaller amount of liquid so the seasoning isn’t diluted.
You can serve fajitas with a side salad like a mango cucumber salad, or peach arugula (rocket) salad. They’re also great topped with extra salsas and sauces like this mango habanero salsa or chimichurri sauce.
This recipe was made in a 5.7 litre / 6-quart instant pot.
Other Delicious Recipes For The Instant Pot
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
Watch The Video!
Instant Pot Chicken Fajitas
Equipment
- 1 Instant pot
- 1 Knife
- 1 – 2 Chopping Boards
Ingredients
- 2 large skinless chicken breasts (~1.3 pounds/600g)
- 3 bell peppers/capsicum (any colour combination you like)
- 1.5 Tbsp olive oil
- ½ cup chicken broth or stock
- 1 – 2 chipotle chillies in adobo sauce, roughly chopped
For the fajita seasoning
- 1.5 tsp ground cumin
- 1.5 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp sumac (optional)
- ½ tsp salt
- Several grinds of black pepper
Instructions
- Cut the bell peppers (capsicum) in half lengthways, remove the stem and seeds then cut them into thick strips – about ½ inch (1.5cm) wide. Add these to the instant pot.
- Peel the onion, cut it in half lengthways then slice each half into half-moons also ½ inch (1.5cm thick). Add to the pot with the bell peppers.
- Slice the chicken into strips slightly thinner than the veg and add them to the instant pot as you go.
- Now add the olive oil, chopped chipotle chiles in adobo sauce, and all the spices to the pot. Mix everything to ensure the chicken and veg are evenly coated in the fajita seasoning. Do make sure the chicken is not in one big clump so it cooks evenly.
- Add in the chicken broth making sure it drizzles down to the bottom, then put the lid on and close it to secure the pot. Cook on manual/high pressure for 3 minutes. The instant pot will take about 7 minutes to get to pressure.
- Once the cooking time is up, press the quick-release button to remove remaining steam, take the lid off the pot and serve on flour or corn tortillas, over rice, or in lettuce cups. Finish with your toppings of choice, a drizzle of lime juice and some fresh cilantro (coriander).
Notes
Nutrition
Pin This Recipe For Later
Never Miss A Thing!
Follow me on Facebook, Instagram, and Pinterest to keep up to date with all my latest recipes, hints, and tips.