Crunchy Creamy Sweet

Easy Recipes for Busy Parents

You are here: Home / Instant Pot / Instant Pot Chicken Fajitas Recipe

Instant Pot Chicken Fajitas Recipe

by 74 Comments

Sharing is caring!

Jump to Recipe Print Recipe

Instant Pot Chicken Fajitas Recipe – quick and easy dinner for the busiest weeknights! Simply add all ingredients to your digital pressure cooker, close lid and press the button.

These fajitas are so easy, just like my chicken enchiladas. I like to add my Instant Pot Black Beans to the mix too!

Instant Pot chicken fajitas 4 Instant Pot Chicken Fajitas Recipe

Life has been crazy busy lately and I caught myself too many times recently totally overwhelmed at dinner time. I try to stick to our meal plan but things can change so quickly in our schedules that sometimes I simply fail. To no surprise, my Instant Pot always saves the day. I love the fact that I can simply use just a few ingredients and have dinner ready in no time.

These Instant Pot Chicken Fajitas are one of the fastest dishes I’ve made in my IP. All you need is chicken, sliced into thin strips, 3 bell peppers, one onion and seasoning mixed with oil and lime juice.

HOW TO MAKE CHICKEN FAJITAS IN INSTANT POT?

Cooking Chicken Fajitas in your Instant Pot digital pressure cooker is as easy as adding the ingredients to the insert, closing the lid and pressing a button. It’s so easy!! You can save even more time and prep the chicken and veggies the day before. I like the chicken to keep the shape of stripes so I cook it for 10 minutes. If you want a shredded chicken texture, add 3 to 5 minutes. Also, keep in mind that the peppers will be quite broken down if you cook it longer.

If you have more time, you can saute the chicken for 2 to 3 minutes in olive oil in the IP insert, just before pressure cooking. It will add more texture to the meat.

Instant Pot chicken fajitas 3 Instant Pot Chicken Fajitas Recipe

FRESH OF FROZEN CHICKEN?

You can use both to make fajitas in the Instant Pot. That’s one of my favorite features of this small appliance: you can use frozen meat! I recommend slicing fresh chicken into strips, as soon as you buy it. Store in ziploc bag, best if you can add the seasoning and oil mixture. Throw it into the IP insert, add veggies and cook for 5 more minutes than if you used the fresh chicken.

Instant Pot chicken fajitas 2 Instant Pot Chicken Fajitas Recipe

WHAT TO SERVE WITH FAJITAS?

The most common side dishes that I make to serve with fajitas is my Instant Pot Rice. Lately, I’ve been making my 1-Minute Instant Pot Quinoa and storing it in the fridge so I can serve it instead of rice. You can also make my Black Bean Taco Salad. Don’t forget the guacamole and pico de gallo!

Instant Pot chicken fajitas 1 Instant Pot Chicken Fajitas Recipe

MORE INSTANT POT CHICKEN RECIPES:

Instant Pot Chicken Tacos

Instant Pot Salsa Verde Chicken

–>> Follow me on Pinterest, Facebook and Instagram for latest recipe updates!
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

Check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance!

pin it button Instant Pot Chicken Fajitas Recipe

INSTANT POT CHICKEN FAJITAS

4.55 from 24 votes
Instant Pot chicken fajitas 3 150x150 Instant Pot Chicken Fajitas Recipe
Print
Instant Pot Chicken Fajitas recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Quick and easy dinner for the busiest weeknights! Simply add all ingredients to your digital pressure cooker, close lid and press the button.

More Instant Pot recipes: www.crunchycreamysweet.com

Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Instant Pot chicken fajitas
Servings: 4 people
Calories: 342 kcal
Author: Anna
Ingredients
  • 1.5 lbs chicken breast
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 orange bell pepper
  • 1 medium sweet onion
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili pepper
  • 1.4 teaspoon ground paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons lime juice
US Customary - Metric
Instructions
  1. In a small bowl, whisk together oil, lime juice, cumin, paprika, salt, pepper and chili pepper.
  2. Make sure the stainless steel insert is in your Instant Pot. Add chicken strips to insert. Pour oil and seasoning mixture over chicken. Gently toss with metal tongs.
  3. Wash, core and thinly slice bell pepper and onion. Layer on top of the chicken.

  4. Add 1/2 cup of water to insert. Important: please see note. 

  5. Close lid, set the valve to "sealing" position. Press "manual" button, make sure the IP is set to high pressure. Adjust timer to 10 minutes. The Instant Pot will beep after few seconds.
  6. When it comes to pressure, it will start the timer.
  7. Once done, the IP will beep. Press "cancel/off" button. Carefully switch the valve to "venting" position and quickly release pressure. When the metal part of valve drops, carefully open the lid away from your face.
  8. Serve chicken and peppers in flour tortillas. Garnish with chopped cilantro (or parsley) and a dash of crushed red peppers.
Recipe Notes

This recipe calls for 1/2 cup of water, as that is manufacturers recommended and required amount of liquid so your IP can come to pressure. I received comments from readers who made this recipe and didn't like the "soupy" texture. To prevent that, you can add the water to the bottom of the pot and set the chicken and veggies on a trivet. You can also remove the chicken and peppers after cooking, set on a baking sheet and broil, like you would for carnitas. 

You can use chicken thighs if that's what you have on hand. I recommend buying the thinly sliced chicken breast (it has way less sodium than the thick breasts) and cutting it into thin strips.

You can add the oil and seasoning mixture along with the sliced chicken to a ziploc bag and freezing or storing in the fridge for up to 2 days before cooking the fajitas.

You can skip the seasoning selection from this recipe and use a packet of fajita or even taco seasoning.

Serve fajitas with rice and black beans.

Nutrition Facts
Instant Pot Chicken Fajitas recipe
Amount Per Serving
Calories 342 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 108mg36%
Sodium 353mg15%
Potassium 921mg26%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 7g8%
Protein 37g74%
Vitamin A 2370IU47%
Vitamin C 108.7mg132%
Calcium 28mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. Teri F. says

    I did the whole chicken in the instant pot using frozen breasts. I poured hot chicken stock over both sides of the chicken so the fajita spice would stick. (Made my own copycat recipe)Sliced chicken when done. I did the peppers and onions on the stove.
    When almost done I added the sliced chicken back in to pepper mix along with some of the juice from the IP. Turned out perfect!!

    Reply

  3. Larry D says

    Added 2 cups of Minute rice after cooking complete.
    Good in the wraps or as main dish.
    Too much wasted liquid otherwise.

    Reply

  4. Alicia Vanderwerf says

    this is SOOOO good, I made this for my family tonight and while it seemed a little “soupy” after I opened the lid, after I shredded the five (yes five) chicken breasts I put in and added it back to the pot it was perfect! one thing I did add to the recipe was half a jar of salsa! it added something extra to the dish that just made it extra delicious

    Reply

    • Alicia Vanderwerf says

      also i used completely frozen chicken and cooked it for 11 minutes and instead of using tortillas or rice I turned it into lettuce wraps and it was amazing

      Reply

      • Tina says

        Hi Alicia!

        I was just wondering how were you able to add the seasonings to the frozen chicken? or did you add them after? Thanks in advance!!

        Reply

  6. Eva says

    The recipe should state 5 mins not 10 . It was a soup .with 1/2 cup of water. You should add water since the veggies are water!!!! But I trusted the ingredients. Id put the disclaimer in the steps. I missed it because it was hiding under the advertisement after the steps.

    Reply

  7. Kelsey says

    I love it! The only thing I did differently is add garlic powder, onion powder, and oregano. I LOVEEEEE seasonings so Im always extra. Once everything was cooked I took everything out of the pot and left the juices. Put it on saute and I mixed in a cornstarch mixture and it thickened right up. Put the chicken and veggies back in and it was amazing , I put mine on rice.
    Thanks for the great recipe, I’ll definitely be making it again.

    Reply

  8. Jennifer says

    I read the note about using a trivet and ending up with soupy fajitas, but I wasn’t sure how the sauce was supposed to stay on the meat using the trivet, so we didn’t use it. I followed everything exactly and ended up with soup. It wasn’t soupy. It was soup. The veggies were completely limp and soft. We used a slotted spoon to scoop out the meat and veggies, but all of the seasoning was in the water left in the pot, so the fajitas ended up tasting very bland. Also, we followed the tip about putting it under the broiler. It dried it out some, but there was still lots of liquid dripping out of the fajita onto my plate, at least a tablespoon. Fortunately, we also heated up some refried beans, so dinner wasn’t a total waste.

    Reply

    • Anna says

      Hi Jennifer! I am sorry you don’t like the recipe. You are using a pressure cooker that cooks with steam. The vegetables will be soft as they should be expected. For crisp veggies and roasted chicken, use a skillet or an oven.

      Reply

  9. Carly says

    So I definitely didn’t read the disclaimer about adding the water and even after adding cornstarch it was still very liquid so I turned it into a soup! I shredded the chicken and added a smidge of chicken stock and some chopped cilantro. It turned into a good fajita chicken soup 😋

    Reply

  10. Tricia Morris says

    My husband has been buying ready-made fajita bowl kits at Costco, so I thought I’d see if I could “beat them” with my IP. I made the recipe last night, and we both loved it! (Similar in general, but oh-so-much better when fresh. I typically follow a recipe to the letter the first time I make it, but I worked with what I had on hand and made the following modifications that may be worth sharing:

    1. Used 2 lbs. of thinly sliced, boneless skinless chicken thighs and subbed all seasonings for 2.5 TBS of Penzey’s Chicken Taco Seasoning
    2. Reduced cooking time to 6 minutes based on my past experience with similar meat/sauce/veggie recipes. I will try 5 minutes next time.
    3. Added a bit of corn starch after cooking to make it perfectly “saucy”. I served it with rice made in the pot at the same time as a “rice bowl” and topped it with my homemade greek yogurt, salsa, and fresh cilantro.

    Thank you for the great recipe! It will be in my rotation!

    Reply

    • Anna says

      Hi Tricia! Wow! That is wonderful! I love that you made it saucy. Delicious! Thank you so much for trying my recipe and for your review!

      Reply

  11. Taylor says

    I really enjoyed this recipe. As others suggested, I used fajita seasoning in place of the suggested spices and chicken broth instead of water. I also added a few cloves of garlic. After I quick released, I removed the chicken, turned the sauté feature on and added flour (it’s what I had on hand) to thicken the sauce. Then I added the chicken back in. So delicious! It’s definitely a keeper.

    Reply

  12. Jessica says

    I found these to be very bland. I even added four cloves of minced garlic and 1/2 cup of red wine vinegar, not to mention additional salt & pepper as well as crushed red pepper, but still found them to be rather tasteless. Like others, I found them to be way too watered down.

    Reply

    • Anna says

      Hi Jessica! I would not recommend using 1/2 cup of vinegar in this recipe. Especially the red wine kind. Also, you can always use packaged fajita seasoning or simply increase the amounts in the recipe.

      Reply

  13. Bruce says

    This was awesome!!! To combat the extra liquid, I added 1 tsp of corn starch to the 1/2 c. of water. Got a nice creamy sauce to use. Also, from other recipes, I only set the time for 7 min. then did the quick release. Everything was done perfectly.

    Reply

      • i8urchicken says

        I never add water when making chicken fajitas in the IP. Enough moisture is expressed from the chicken, onions, and bell pepper that adding water is not necessary. Even without adding any water at all, I still have to drain liquid off after I remove the pot when everything is finished cooking.

        Reply

  19. Amy says

    Perfect. Delicious. Used the trivet for the chicken breast tenderloins and peppers. Used a packet of fajita seasoning. Took out the chicken and peppers while mostly still on the trivet. Used tongs to get the rest out of the pot. Dumped into a bowl, stirred and mashed them a bit. Caramelized onions, sliced avacado, diced tomatoes and cilantro on the side. Heated up flour tortillas and oh my goodness. So good! My pickiest kiddo is on her fourth fajita. Wish I could post the picture I took.

    Reply

  20. Hanna says

    I used a trivet and the water stayed at the bottom. The chicken was good but the veggies were too soggy. Any tips?

    Reply

  21. Adam says

    I’ve made this recipe twice now and my family loves it! I want to leave this comment because I feel like some folks don’t understand that this is not going to be like fajitas roasted in the oven or on the stove. It’s Instant Pot, of course there will be liquid at the bottom. If you are expecting charred peppers and chicken, this recipe is not for you. I give it 5 stars because it’s so easy and it feeds my family. Thank you for sharing it!

    Reply

  22. Jennifer Houston says

    The taste was okay, could have used a bit more seasoning but the soup was too much. Even using the trivet I felt that my fajitas boiled and steamed. This might be a meal that stays in the cast iron grill pan

    Reply

  23. Jessie says

    Read reviews about how “soupy” this turned out. I decided to try a liquid fajita seasoning from McCormick and not add any water (which was 1/2 a cup total) This still turned out extremely soupy, I’m sure it is from the vegetables breaking down and creating liquid but I had to strain it. It’s tasted ok but the amount of work from fajitas it the cutting, so I would’ve rather spent my time cooking the meat/veggies on the stove to have a good fajita and not a soupy mess.

    Reply

  24. Brieanna says

    When you say set the chicken in veggies on the trivet…do you mean the water outside the inner pot and set the inner pot with ingredients on the trivet? Just got mine and new at this…

    Thanks!

    Reply

    • Anna@CrunchyCreamySweet says

      Hi Brieanna! You should never add water outside the inner pot. The stainless steel pot should be in at all times when cooking. The trivet is placed inside the inner pot to keep the meat and veggies out of the water. You can skip that step and just drain everything before assembling fajitas, but I found it easier to keep them on the trivet.

      Reply

  25. Angie says

    Amazing! So easy and flavorful! I used 2 packets of fajita seasoning, 3lbs of chicken strips, and the pre cut peppers and onions they have at jewel for 5 bucks! Yes there was a ton of liquid in the pot but I put everything on the trivet and pulled it right out! Perfect! Thanks so much for our new go to dinner!!!

    Reply

  26. Knazz says

    This looks good . I will be trying this tonight
    I’m going to try it with a packet of taco or fajita seasoning see how it turns out

    Reply

  27. samir says

    This recipe was amazing! I just need to cut the peppers bigger next time or add more. They kind of shrunk down a lot. As for the soup like liquid, I drained it out but retained a little. I then added it back to the instant pot on sauté mode and tossed it in some extra seasoning. I’ll definitely make this again!!!

    Reply

  28. Cassie Lee says

    This is the recipe my sister used to demo the IP. We decided to double the “sauce” and otherwise prepare as directed. We enjoyed it! As a matter of fact I am making it now! 🙂 I would have to say it is great when you remember what and how you are preparing the meal. It is an IP, not a skillet or a slow cooker. Juice drains, veggies pile up nicely. I wasn’t cooking in my instant pot for a presentation piece!
    Great recipe! Thank you!

    Reply

  29. Megan says

    My husband and I were pretty disappointed in this recipe, however, my kids liked the chicken. I used less than 1/2 cup of water and it was still overly soupy. I tried broiling after I pulled it out of the IP and drained it but it really didn’t help.

    Reply

    • Anna@CrunchyCreamySweet says

      Hi Megan! It’s the peppers and onions that release liquid and can make the final result soupy. If you don’t like that, you can saute the vegetables in the IP on “saute” setting, then add chicken and cook as directed in the recipe. I am glad the kiddos loved it!

      Reply

  34. Jen says

    I am such a last minute dinner maker so the fact that I can use frozen chicken for this is a life saver!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




as seen on

5 Secrets to
Instant Pot Success

Tips & recipes to get the most of your device

Crunchy Creamy Sweet new logo