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!
Serve on corn or flour tortillas, in lettuce cups, or over rice to make nourishing bowls with a variety of toppings like a mango salsa, pico de gallo and some lime and fresh cilantro.
Slice the peppers (capsicum) in half lengthways, remove the stem and seeds, then cut 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.
Add the olive oil, chopped chipotle chiles in adobo sauce, and the fajita seasoning to the pot. Mix everything and ensure it's evenly coated.
Add ½ cup of chicken broth then put the lid on and close it to secure the pot. Select manual/high pressure and a cook time of 3 minutes.
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 rice and a variety of other toppings.