I love tacos and fajitas. And I love my Instant Pot. So after I made Instant Pot Chicken Tacos, Instant Pot Chicken Fajitas was kind of a no-brainer for me. The first time I had them, I was hooked! I love how much easier the Instant Pot makes this meal – and how it’s a one-pot wonder! Less to clean up is always something I’m happy about!
When I make a fajita, I make it healthier than a taco. I’m not sure why, but I like to go with lean meat and veggies and seasoning and not much else. For the sake of pictures here, I garnished my fajitas with a little sour cream and guacamole. You can make fajitas diet-friendly, too, if you don’t add a bunch of stuff to them. You can even use low carb tortillas to make keto-friendly fajitas.
(Scroll down to the bottom for the printable recipe.)
Ingredients for Instant Pot Chicken Fajitas:
1 lb chicken breast, cut into strips
1 cup water
2 tbsp fajita or taco seasoning
3 bell peppers, cut into strips
1 onion, cut into strips
The directions for Instant Pot Chicken Fajitas are simple:
Using the saute function, brown the chicken strips slightly.
Place the onions and peppers into a steamer or a heat safe bowl. I use the Instant Pot Silicone Steamer Basket.
Add the chicken, water, and seasoning to the bottom of the Instant Pot.
Place a trivet on top of the chicken and set the steamer with the peppers and onions on top. I use this wire egg rack that I got on Amazon. It acts as an egg rack, but also a high trivet that allows you to use your Instant Pot for entire meals in one pot.
Using the manual function, set the Instant Pot to high pressure for 6 minutes.
Natural pressure release.
Remove everything from the Instant Pot and serve by filling warmed tortillas with meat, peppers, and optional garnishes like lime, cilantro, and hot sauce.
Questions People Ask:
Honestly, this is a tough question to answer, because it depends on who you ask. Fajitas are fajitas because of a certain cut of meat. However, Americans have been known to put any cut of meat they feel like inside a fajita or a taco and to use the term interchangeably.
That depends entirely on whatever onion you like the best. I prefer to use red onions in my fajitas, but if you like white or yellow, there are no rules saying you can’t use that kind.
The easiest way to warm soft tortilla shells is in the microwave. Stack them up and cover them with a damp paper towel. Microwave for about a minute. Adjust time as necessary depending on how many tortillas you’re trying to warm. You can also buy a specific tortilla warmer to do the job.
There are so many ways you can vary this recipe – starting with the fillings. Peppers and onions are only the tip of the iceberg. You can use different meats – steak fajitas are amazing. You can also add some hot peppers in there to give your fajitas a little kick. For garnish, lemon juice, cheese, olives, diced tomatoes, and sour cream are all popular options.
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Instant Pot Chicken Fajitas are so easy to make and spice up dinner any night of the week. Move over Taco Tuesday, Fajita Friday, anyone?
- 2 lbs chicken breast, cut into strips
- 1 cup water
- 2 tbsp taco or fajita seasoning
- 3 bell peppers, sliced into strips
- 1 onion, sliced into strips
- 8 flour tortillas
- Using the saute function, brown the chicken strips slightly.
- Place the onions and peppers into a steamer or a heat-safe bowl. I use the Instant Pot Silicone Steamer Basket.
- Add the chicken, water, and seasoning to the Instant Pot.
- Add the peppers to the bowl with the onions.
- Place a trivet on top of the chicken and place the bowl with the peppers and onions on top.
- Using the manual function, set the Instant Pot to high pressure for 6 minutes.
- Natural pressure release.
- Remove everything from the Instant Pot and serve it in a tortilla with optional garnishes like lime, cilantro, and hot sauce.
Amount Per Serving: Calories: 750Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 195mgSodium: 784mgCarbohydrates: 66gFiber: 5gSugar: 4gProtein: 81g
Nutrition information may not be accurate.