Instant Pot Fajitas with chicken is a delicious and easy way to spice up your dinner routine. This savory and flavorful dish is a perfect blend of tender chicken, crispy peppers, and fragrant spices, all cooked to perfection in your Instant Pot.
Whether you’re looking for a quick weeknight dinner or a crowd-pleasing party dish, Instant Pot Fajitas with chicken is sure to become a new favorite in your recipe arsenal. So, grab your Instant Pot, and let’s get started on this mouth-watering recipe!
The Instant Pot makes Mexican night a breeze. Whether you want to make Chipotle rice, shredded chicken for tacos, or a big bowl of queso, you can use your Instant Pot and barely lift a finger.
Table of Contents
How to cook chicken perfectly in the Instant Pot
Timing is everything when it comes to cooking chicken in the Instant Pot. Boneless skinless chicken breast can quickly become dry if it’s cooked too long, or if it’s removed too soon, it can end up rubbery.
Pay close attention to the size of the pieces of chicken you’re using. This recipe calls for tenderloins. If you don’t want to use tenderloins, either increase your cook time (which will also cook your veggies longer), or cut your chicken breast into tenderloin-sized pieces.
Do your best to use evenly-sized pieces of chicken for even cooking. If your chicken isn’t quite 165°F in the center or if the flesh looks shiny and rubbery, place it back in the Instant Pot on high pressure for 1-2 more minutes.
What are the best topping for fajitas?
When Mexican night rolls around at our house, it’s always a scramble to assemble everyone’s favorite toppings. You may not be able to serve up all of these yummy fajita add-ons, but here’s a list of things we love:
- Rice and black beans
- Lettuce
- Tomato
- Green or red onion
- Salsa
- Crema
- Shredded cheese
- Spicy corn
- Mexican crumbling cheese (cotija)
- Sour cream
- Cilantro
- Guacamole or fresh avocado
Ingredients
- 1 pound chicken tenderloin, sliced
- 1 tablespoon olive oil
- 1.25 ounces taco seasoning
- 3 peppers, sliced
- 1 red onion, sliced
- 1/2 cup water
- 1/2 lime, juiced
- 8 corn tortillas
Can I make gluten-free fajitas in the Instant Pot?
It’s easy to make this recipe gluten-free. Just use gluten-free tortillas (most corn tortillas are) as well as gluten-free taco seasoning.
How to Make
STEP ONE: Prep the chicken. Place the chicken into a mixing bowl. Drizzle with a little olive oil and add 1/2 of the pack of taco seasoning. Stir well. Place into the bottom of the Instant Pot.
STEP TWO: Add the liquids to the Instant Pot. Add the water and lime juice to the instant pot.
STEP THREE: Prep the peppers. Add the peppers and onions to a mixing bowl. Drizzle with oil and add the rest of the taco seasoning. Stir well. Add on top of the chicken in the Instant Pot. Place the lid on the pot and turn the valve to sealing.
STEP FOUR: Cook. Set the Instant Pot to high pressure for 4 minutes. Once the time is up, do a quick release and remove the lid.
STEP FIVE: Serve. Serve with corn tortillas and your favorite toppings.
Tips and Recipe Notes
- The more evenly you chop your veggies, the better they’ll cook. Cut your peppers and onions into strips 1/4-1//2 inch wide.
- Allow the full natural release as the chicken and veggies continue to cook during this time.
- Warm the corn tortillas in the microwave before serving. The easiest way it to place them on a plate and cover them with a damp paper towel. Wrap the plate and paper towel in plastic wrap, and microwave it for about 45 seconds or until the tortillas are warm and pliable.
How to store leftover chicken fajitas
Your chicken and veggies can be stored in the fridge for up to 3 days. You can freeze the cooked chicken, but your veggies might not thaw very well.
To reheat, place your chicken and veggies in a saute pan on low-medium and heat until hot throughout.
FAQs
This recipe takes less than 30 minutes from start to finish. You’ll spend a few minutes cutting your veggies and prepping, then you’ll cook your chicken and veggies for 4 minutes and allow the pressure release. Shred the meat, and finally, assemble your fajitas.
For this recipe, you can simply add your chicken tenderloins to the Instant Pot. If you’re using chicken breast or thighs, you can slice your meat into pieces similar in size to chicken tenderloins.
Yes, you can saute your vegetables beforehand using the saute function if you want. If you do, remove the peppers and onions after they’re cooked, then cook the chicken as directed. Don’t cook the veggies twice.
More Instant Pot Mexican Inspired Recipes
Instant Pot Fajitas
Ingredients
- 1 pound chicken tenderloins sliced
- 1 tablespoon olive oil
- 1.25 ounces taco seasoning
- 3 peppers sliced
- 1 red onion sliced
- 1/2 cup water
- 1/2 lime juiced
- 8 corn tortillas
Instructions
- Prep the chicken. Place the chicken into a mixing bowl. Drizzle with a little olive oil and add 1/2 of the pack of taco seasoning. Stir well. Place into the bottom of the instant pot.
- Add the liquids to the instant pot. Add the water and lime juice to the instant pot.
- Prep the peppers. Add the peppers and onions to a mixing bowl. Drizzle with oil and add the rest of the taco seasoning. Stir well. Add on top of the chicken in the instant pot. Place the lid on the pot and turn the valve to sealing.
- Cook. Set the instant pot to high pressure for 4 minutes. Once the time is up do a quick release and remove the lid.
- Serve. Serve with corn tortillas and your favorite toppings.
Notes
- The more evenly you chop your veggies, the better they’ll cook. Cut your peppers and onions into strips 1/4-1//2 inch wide.
- Allow the full natural release as the chicken and veggies continue to cook during this time.
- Warm the corn tortillas in the microwave before serving. The easiest way it to place them on a plate and cover them with a damp paper towel. Wrap the plate and paper towel in plastic wrap, and microwave it for about 45 seconds or until the tortillas are warm and pliable.
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