Instant Pot Chicken Fajitas with peppers and onions is a super quick, easy meal that the whole family loves. No worries if you don’t have a pressure cooker – stovetop instructions are included. 238 calories and 0 Weight Watchers SP
Chicken Fajitas {Instant Pot}
Instant Pot Chicken Fajitas is an easy crowd-pleasing recipe that can be made in just 30 minutes. And if you don’t have an Instant Pot – no problem. I included stovetop directions that are just as quick and simple. (If you’re looking for more reasons to make the leap to buying a pressure cooker, check out my favorite chicken stew and the applesauce recipe that my family devours every single time).
The chicken is seasoned with a homemade spice mixture, which includes ingredients that you probably already have in your spice rack. Beyond that, all you need is chicken, peppers and onions, a splash of chicken broth and whatever toppings you like to serve with fajitas (more on that in a moment).
WHAT YOU NEED FOR THESE INSTANT POT CHICKEN FAJITAS:
These are the main components for this recipe (including affiliate links)…
- Spice mixture: Make a double or triple batch of this spice mixture and keep it on hand for fajitas or tacos. It’s a mixture of ground cumin, chili powder, dried oregano, garlic powder, onion powder, paprika and kosher salt. All of those items are easy to find at most grocery stores. Alternatively, they can be purchased online.
- Chicken breasts: I use boneless, skinless chicken breasts and cut them into strips. If you prefer, you could use a combination of chicken breasts and thighs, or even thighs exclusively.
- Vegetables: I love the pop of color (and array of vitamins) that bell peppers offer, so I like to use a combination of red, orange and/or yellow peppers. For the onion, either a regular yellow onion or a sweet onion, such as Vidalia or Walla Walla varieties, will work.
- Chicken broth: This is needed for the Instant Pot method because you need some liquid to cook without burning.
- Equipment: I use a 6-quart Instant Pot, but there is also an 8-quart version available. If making this recipe on the stovetop, any large nonstick skillet will do. For me, that the Everyday Pan that I use almost every single day. It’s living up to its name!
Are chicken fajitas healthy?
If you want to know how many calories are in chicken fajitas, be assured that this is a really healthy meal when just looking at the chicken, peppers and onions. In this recipe, a serving that includes 1 cup of chicken and 1/2 cup of peppers and onions rings in a 238 calories.
Where things can go south with any types of fajitas, tacos or burritos is when you start piling on the toppings. Use things like sour cream and cheese judiciously. Guacamole is a “must” for me. While it’s higher in fat, the fats in avocado are considered to be healthier. Plus, you can’t beat the flavor.
Can I use store-bought fajitas seasoning?
Of course! Just make sure you read labels, as store-bought seasonings tend to have higher sodium counts and filler ingredients (think artificial colors, flavors and preservatives). As I mentioned above, I like to make a large batch of the homemade seasoning mixture so I can make fajitas at a moment’s notice.
How do I serve chicken fajitas?
This is where you can tailor things to your liking. I like to serve chicken fajitas and the vegetables in corn tortillas, but small flour tortillas would work, too.
I have a few “musts” for fajitas toppings: guacamole, salsa (such as Roasted Tomatillo Salsa) or pico de gallo and queso fresco.
Other options are sour cream; a faux crema (like the chili lime yogurt in this taco recipe); a simple slaw seasoned with lime juice, salt and cumin; and shredded cheese, such as Pepper Jack.
Other Instant Pot chicken recipes:
Chicken & Rice Soup (Instant Pot) {Cookin’ Canuck}
Instant Pot Curry with Potatoes {Cookin’ Canuck}
Instant Pot Chicken & Gravy {Nom Nom Paleo}
Instant Pot Chicken, Apples & Cabbage {Real Food Whole Life}
Instant Pot Chicken Fajitas (+ stovetop directions)
Ingredients
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1 13/4 pounds boneless, skinless chicken breasts cut into strips
- 2 large red bell peppers cut into strips
- 1 large orange or yellow bell pepper cut into strips
- 1/2 yellow onion thinly sliced
- 1/2 cup chicken broth
- *For serving: Corn or small flour tortillas, queso fresco or grated Pepper Jack cheese, guacamole, sour cream, minced cilantro and salsa
Instructions
- In a small bowl, stir together cumin, chili powder, oregano, garlic powder, onion powder, paprika and salt.
- Place the chicken strips in one bowl and the bell pepper and onion slices in another bowl. Sprinkle two-thirds of the spice mixture over the chicken and toss to coat. Sprinkle the remaining spice mixture over the peppers and onions, and toss to coat. (If cooking on the stovetop, divide the onions and peppers.)
In the Instant Pot:
- Pour the chicken broth into the bottom of the Instant Pot. Arrange the chicken in the pot.
- Close the lid and the steam vent of the Instant Pot. Set to Manual mode on High pressure for 4 minutes. The Instant Pot will take 8 to 9 minutes to come to pressure.
- Once the time is up, let the pressure release naturally for 5 minutes, then manual release the rest.
- Arrange the peppers and onions on top of the chicken and quickly close the lid of the Instant Pot again. The more heat that you keep in, the less time it will take to come to pressure again.
- Close the lid and the steam vent. Set to Manual mode on High pressure for 1 minute. Quick release the pressure.
- Arrange the chicken and vegetables on a platter. Drizzle some of the liquid from the Instant Pot over the chicken. Discard the remaining liquid.
On the stovetop:
- Heat 2 teaspoons olive oil** in a large nonstick skillet set over medium-high heat. Add the chicken and cook until the chicken is just cooked through, stirring occasionally, 4 to 5 minutes. Transfer the chicken to a bowl or plate.
- Serve with tortillas, cheese, guacamole, sour cream, cilantro and salsa.
- Heat 1 teaspoon olive oil in the skillet. Add the onions. Cook, stirring occasionally, until tender, 5 to 7 minutes. Add the peppers and cook, stirring occasionally, until the peppers are tender (but not overcooked) and the onions are starting to brown, 3 to 4 minutes.
For serving:
- Serve with tortillas, cheese, guacamole, sour cream, cilantro and salsa.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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