Instant Pot Chicken Fajitas
Delicious Instant Pot chicken fajitas are on the table in 20 minutes! They’re a quick and easy dinner, and perfect for meal prep too.
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Servings: 4 people
Calories: 263kcal
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
- 8 small corn or flour tortillas
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. Finish with your toppings of choice, a drizzle of lime juice and some fresh cilantro (coriander).
Video
Notes
Note: This recipe was made in a 5.7 litre / 6-quart instant pot
Suggested toppings - Cheddar cheese (or any cheese of choice), avocado - either fresh or as guacamole, sour cream or crème fraîche, pico de gallo.
For the 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.
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.
Nutrition
Serving: 2fajitas | Calories: 263kcal | Carbohydrates: 31g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 500mg | Potassium: 545mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3270IU | Vitamin C: 115mg | Calcium: 67mg | Iron: 2mg
