Instant Pot Chicken Fajitas
Instant Pot Chicken Fajitas are a fuss-free solution to weeknight dinner rushes. Without the sauté step, this recipe is even more straightforward, allowing you to enjoy your meal with minimal prep and cleanup.
Season and Toss
Begin by cutting chicken breasts into strips and tossing them in a bowl with a homemade or store-bought fajita seasoning mix. Slice bell peppers and onions into strips and layer them on top of the chicken in the Instant Pot. The natural juices from the vegetables and chicken will be enough to prevent sticking and will create a flavorful steam while cooking.
Pressure Cook for Speed
Pour in a small amount of chicken broth or water to help build pressure without diluting the flavors too much. Lock the lid, set the valve to sealing, and cook on high pressure for a quick few minutes. Once the timer beeps, let the pressure release naturally for a bit before doing a quick release.
Wrap It Up
With the chicken and veggies cooked to perfection, it’s time to assemble your fajitas. Spoon the mixture onto warm tortillas and add your favorite toppings like shredded lettuce, diced tomatoes, or a dollop of guacamole.
Why Skip Sautéing?
Skipping the sauté step means less hands-on time and one less pot to clean. While you might miss out on the caramelization, the pressure cooking method still ensures that the chicken and vegetables are infused with the spices, making for a tasty and satisfying filling.
Instant Pot Chicken Fajitas without sautéing are ideal for those who value efficiency and flavor. Give this method a try for a stress-free meal that doesn’t skimp on taste.
Instant Pot Chicken Fajitas
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts thinly sliced (1/2-inch pieces) (three 8-ounce breasts)
- 1 tablespoon olive oil
- ¼ cup chicken broth or water
- 2 bell peppers thinly sliced (red, yellow or orange)
- 1 small onion thinly sliced
- homemade fajita seasoning https://thisoldbaker.com/fajita-seasoning-mix/
For serving
- tortillas
- avocado
- sour cream or Greek yogurt
- salsa
- grated cheddar cheese
- lime wedges
- fresh cilantro
Instructions
- In a small bowl, mix all the seasoning ingredients until well combined.
- Place the sliced chicken in a medium bowl. Add the olive oil, stir to coat, then sprinkle in the spices. Gently mix it up until the chicken is evenly coated in spices. Tip: don’t do this mixing right in the pressure cooker – the spices can stick to the bottom of the insert and cause a burn warning.
- Layer the seasoned chicken evenly along the bottom of the Instant Pot insert. Pour in the broth and lime juice. Layer the bell peppers and onion on top of the chicken.
- Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 4 minutes (your Instant Pot may have a “Pressure Cook” button rather than a “Manual” button, depending on the model). It will take 10-15 minutes to come to pressure.
- At the end of cooking time, quick release the pressure. Give it a stir to coat the peppers in onion in the sauce. You can let it rest for a few minutes to let the sauce thicken slightly, if desired.
- Transfer the mixture to a serving bowl, leaving excess liquid in the pot. Serve with your favourite garnishes. Store any leftovers in a sealed container in the refrigerator for up to 4 days.
