Instant Pot Chicken Fajitas

When weeknights get busy, Instant Pot Chicken Fajitas are the kind of recipe that saves dinner without skimping on flavor. Thinly sliced chicken, bell pepper, and onion cook quickly under pressure and come out juicy and well-seasoned—ready to be wrapped in warm tortillas and dressed with your favorite toppings. If you enjoy simple, hands-off weeknight meals like this, try pairing it with other easy crowd-pleasers such as cheesy crock pot buffalo chicken dip for game-night variety.

Why you’ll love this dish

This Instant Pot version takes everything you like about restaurant fajitas—bold seasoning, charred-veggie sweetness, tender chicken—and compresses it into a fast, low-effort meal. It’s:

• Fast: 10 minutes at high pressure plus a short release.
• Low-fuss: One-pot cooking means minimal cleanup.
• Flexible: Use any color bell pepper, swap seasonings, or add extra veg.
• Family-friendly: Mild enough for kids, easy to spice up for adults.

"I was skeptical about fajitas without the stovetop sizzle, but the Instant Pot locks in flavor and keeps the chicken tender—ready in under 30 minutes." — a busy weeknight reviewer

The cooking process explained

Before you start: this recipe is built around a short pressure-cook time that finishes the thinly sliced chicken and softens the vegetables without turning them to mush. Here’s what happens in sequence:

• Add sliced chicken, peppers, and onions to the pot.
• Season and add chicken broth for the pressure environment.
• Pressure-cook on high for 10 minutes.
• Let the pressure come down naturally for 5 minutes, then quick-release the rest.
• Stir, adjust seasoning, and serve in warmed tortillas.

This sets your expectations for prep (slicing), the hands-off cook time, and the quick finish.

What you’ll need

• 1 pound boneless, skinless chicken breast, thinly sliced (about 2 medium breasts)
• 1 bell pepper, any color, sliced into strips
• 1 medium onion, sliced into strips
• 2 tablespoons fajita seasoning (store-bought or use a mix of chili powder, cumin, paprika, garlic powder, onion powder, salt, and a pinch of cayenne)
• 1 cup chicken broth (low-sodium if preferred)
• Tortillas for serving (flour or corn)
• Optional toppings: sour cream, sliced avocado, shredded cheese, salsa, lime wedges, chopped cilantro

Substitutions/notes:

• Chicken thighs: Use boneless thighs for a slightly richer flavor; reduce cook time by 1–2 minutes if thinly sliced.
• No broth? Use 1 cup water plus 1 tsp chicken bouillon.
• Make homemade fajita seasoning: 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, pinch cayenne.

Step-by-step instructions

1. Slice the chicken, bell pepper, and onion into even strips so everything cooks uniformly.
2. Turn the Instant Pot to Sauté (optional). For extra flavor, briefly sauté the onions and peppers 2–3 minutes until they start to soften and get a hint of color. Remove if they brown too much—this step is optional.
3. Add the sliced chicken to the pot in a single layer.
4. Toss the bell pepper and onion on top of the chicken.
5. Sprinkle the fajita seasoning evenly over the ingredients.
6. Pour 1 cup chicken broth around the sides (not directly over the seasoning pile) to avoid washing spices away.
7. Secure the lid and set the valve to Sealing.
8. Select High Pressure and set the time for 10 minutes.
9. When the cook time finishes, allow a Natural Release for about 5 minutes, then carefully switch to Quick Release for any remaining pressure.
10. Open the lid, give everything a good stir to combine juices and seasonings. Taste and adjust salt, pepper, or lime juice.
11. Warm tortillas and fill with the fajita mixture. Add desired toppings and serve hot.

Safety note: Always confirm the Instant Pot reads the chicken at 165°F if you have any doubt. Use tongs to avoid steam burns during pressure release.

Best ways to enjoy it

Serve these fajitas straight into warm flour tortillas with classic toppings like sour cream, shredded cheese, avocado, and a squeeze of lime. For variety:

• Make fajita bowls: Serve over cilantro-lime rice or cauliflower rice and top with pico de gallo.
• Toss into a salad for a taco-style salad.
• Use as a filling for quesadillas or tacos.
• For a comfort-food switch, combine with creamy sauce and vegetables for a hearty skillet—if you prefer a baked, homestyle option, try our chicken pot pie for another cozy chicken dinner.

Pair with simple sides: black beans, Mexican rice, grilled corn, or a crisp green salad.

Storage and reheating tips

• Refrigeration: Store cooled fajita filling in an airtight container for up to 3–4 days. Tortillas and perishable toppings should be stored separately.
• Freezing: Freeze cooked fajita filling in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat on the stovetop over medium heat with a splash of broth to revive moisture, or microwave in short bursts, stirring between intervals. Tortillas warm quickly in a dry skillet or microwave wrapped in a damp paper towel.
• Food safety: Never leave cooked chicken at room temperature for more than 2 hours. Reheat to 165°F before serving.

Pro chef tips

• Slice uniformly: Cut chicken and vegetables into similar-width strips for even cooking.
• Don’t overcrowd: If you double the recipe, cook in batches or use a larger Instant Pot to avoid steaming instead of pressure-cooking evenly.
• Sear for depth: Use the Sauté function briefly to brown veggies or chicken for more flavor, but avoid long sautéing—this recipe’s strength is speed.
• Control moisture: Too much liquid will dilute flavor; stick to the 1 cup broth and let the pot do the work. If you prefer more sauce, warm a tablespoon of butter with lime juice and toss after cooking.
• Spice layering: Add a teaspoon of smoked paprika or a squeeze of fresh lime at the end to brighten flavors.

Recipe variations

• Steak fajitas: Swap chicken for thinly sliced flank steak; reduce pressure time to 5–7 minutes depending on thickness.
• Shrimp fajitas: Use peeled shrimp and pressure cook for 1–2 minutes or simply sauté after cooking the veg.
• Vegetarian: Replace chicken with thick-sliced portobello mushrooms, tofu, or a mix of zucchini and cauliflower; cook 3–4 minutes at high pressure.
• Low-carb/Keto: Serve on lettuce wraps or cauliflower tortillas; omit sugary toppings.
• Smoky or spicy: Add chipotle in adobo or extra cayenne in the seasoning for heat and smokiness.
• Sheet-pan finish: After pressure cooking, transfer to a hot skillet or broiler to char the edges of the peppers and onions for that grilled flavor.

Common questions

Q: Can I use frozen chicken breasts?
A: You can, but adjust time. For frozen thinly sliced breasts, increase pressure time by 3–5 minutes and allow a 10-minute natural release. Check internal temperature to ensure 165°F.

Q: Will the peppers get too soft in the Instant Pot?
A: Because the peppers are sliced thin and the time is short, they soften but don’t become mushy. To keep more texture, add peppers after pressure cooking and use Sauté for 1–2 minutes instead.

Q: Can I double this recipe?
A: Yes—doubling is possible if your Instant Pot has capacity. Keep ingredients to no more than 2/3 full. You may need an extra minute or two of cook time for larger volume, but avoid overfilling.

Q: Is it safe to quick-release pressure with this recipe?
A: After a brief 5-minute natural release, quick-releasing is safe and common for this recipe. Use a long utensil and keep your face and hands clear of the steam.

Q: How can I make it spicier without losing people at the table?
A: Offer jalapeño slices, hot sauce, or a sprinkle of red pepper flakes on the side so individuals can control heat.

If you want more cozy chicken dinner ideas or a baked comfort option, check the linked chicken pot pie for inspiration.

Instant Pot Chicken Fajitas

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Quick and flavorful Instant Pot Chicken Fajitas made with sliced chicken, bell peppers, and onions, perfect for busy weeknights.

• Author: ayoboyo021gmail-com
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Mexican
• Diet: Paleo

Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breast, thinly sliced
• 1 bell pepper, any color, sliced into strips
• 1 medium onion, sliced into strips
• 2 tablespoons fajita seasoning
• 1 cup chicken broth (low-sodium if preferred)
• Tortillas for serving (flour or corn)
• Optional toppings: sour cream, sliced avocado, shredded cheese, salsa, lime wedges, chopped cilantro

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Instructions

1. Slice the chicken, bell pepper, and onion into even strips.
2. Turn the Instant Pot to Sauté (optional) and sauté the onions and peppers for 2–3 minutes until they start to soften.
3. Add the sliced chicken to the pot in a single layer.
4. Top the chicken with bell pepper and onion.
5. Sprinkle the fajita seasoning over the ingredients.
6. Pour 1 cup chicken broth around the sides of the pot to avoid washing away spices.
7. Secure the lid and set the valve to Sealing.
8. Select High Pressure and set the time for 10 minutes.
9. After cooking, allow a Natural Release for 5 minutes, then Quick Release any remaining pressure.
10. Open the lid, stir to combine, and adjust seasoning if necessary.
11. Warm tortillas and fill with the fajita mixture and desired toppings.

Notes

Store leftover filling in an airtight container for up to 3–4 days. Tortillas and toppings should be stored separately.