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