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Steak fajitas on a plate.
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5 from 1 vote

INSTANT POT CHICKEN FAJITAS

Switch up taco night and make Instant Pot Chicken Fajitas your new go-to easy weeknight dinner. Simple to prepare by adding sliced chicken, peppers and onions to your pressure cooker and then cooked with the push of a button. It can even be optionally prepared ahead of time and stored in the freezer (hello "dump" dinners). Serve with all your favorite fajita fixin's!
Prep Time10 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Dinner
Servings: 4
Author: Lexi

Ingredients

  • 1-½ pounds FARMER FOCUS boneless skinless chicken breasts, sliced into ½” strips
  • 1 red bell pepper cored and sliced in ½” strips
  • 1 green bell pepper cored and sliced in ½” strips
  • 1 onion sliced
  • 1 tablespoon chili powder
  • 1-1/2 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne optional
  • 2 tablespoons lime juice from 1 lime
  • 1 tablespoon tomato paste

Instructions

  • Add chicken, peppers, onion, chili powder, salt, pepper, paprika, cumin, cayenne and lime juice to the Instant Pot and mix together. Place the tomato paste on top without stirring. Cover and set the steam valve to sealing. Cook on manual high pressure for 6 minutes, then manually release the pressure.
  • Stir together the chicken and serve immediately with tortillas and desired toppings.

Notes

  1. To make it a dump freezer meal prep: Gather your ingredients and place everything in a gallon sized freezer bag and seal tightly. Storage flat in the freezer. To defrost, place in the refrigerator the night before and cook according to instructions.

Nutrition

Serving: 1/4 recipe | Calories: 202kcal | Carbohydrates: 16g | Protein: 28g | Fat: 1g | Sodium: 1200mg | Fiber: 8g | Sugar: 13g