Instant Pot Chicken Fajitas transform a classic slow-cooker favorite into a quick, flavorful weeknight meal. Instead of waiting four to six hours, this version delivers tender, seasoned chicken and vibrant peppers in a fraction of the time.
Instant Pot Chicken Fajitas – ready to be served!
I love coming home to a meal that’s ready to eat, which is why my 6-quart slow cooker has long been a staple. But when a recipe requires only a few hours of slow cooking and I’m out longer, the Instant Pot offers a fast and reliable alternative. These chicken fajitas are a perfect example.
The key to Instant Pot Chicken Fajitas – sauté your peppers and onions, not pressure cook them.
On my first attempt I cooked everything together in the pot and the chicken was delicious after 15 minutes, but the peppers and onions turned to mush. To fix that, I began sautéing the peppers and onions first, setting them aside, then pressure-cooking the chicken. After the pressure release, I add the peppers back so they stay crisp-tender and pick up that fajita seasoning without overcooking.
Seasoned chicken strips in the bottom of the Instant Pot.
Another adjustment was reducing added liquid. I originally used 1/2 cup chicken broth plus tomato and lime juices, but found that the canned tomatoes and lime juice provide enough liquid for pressure. Less added liquid keeps the flavors concentrated and speeds up cooking.
Don’t worry if you don’t have a fancy juicer—use tongs to squeeze the lime and get the juice out.
With these tweaks—sautéing the vegetables first and trimming extra liquid—this Instant Pot version has become our go-to weeknight meal. It’s fast, flavorful, and adaptable: serve the chicken and peppers in warm tortillas, over rice, or on a bed of greens with your favorite toppings.
Check out the printable recipe below and try more recipes from our collection. Let me know how yours turns out!
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Instant Pot Chicken Fajita Recipe
Classic chicken fajitas made in a pressure cooker in less than 20 minutes.
Ingredients
- 2 pounds boneless, skinless chicken strips
- 1 sweet bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 large sweet onion, cut into strips
- Salt and pepper
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 14.5 oz can petite diced tomatoes (undrained), with lime and cilantro if available
- 1 lime, juiced
Instructions
- Turn Instant Pot on sauté mode. When HOT appears, add 1 tablespoon olive oil. Heat, then add sliced bell peppers and onions. Season lightly with salt and pepper and sauté on high just until slightly tender, about 3–4 minutes.
- Turn the Instant Pot off and remove the peppers and onions; set them aside.
- In a bowl or zip-top bag, combine cumin, paprika, chili powder, cayenne, minced garlic, 1/2 tsp salt, and 1/2 tsp pepper. Add the chicken and coat thoroughly with the seasoning.
- Place the seasoned chicken in the bottom of the Instant Pot. Pour the undrained diced tomatoes over the chicken and add the juice of 1 lime.
- Pressure cook on Manual for 8 minutes with a 5-minute natural pressure release, then release any remaining pressure.
- Add the precooked peppers and onions back into the pot and toss to coat the chicken strips.
- Serve immediately in tortillas, over rice, or on salad greens. Suggested toppings: shredded cheese, pico de gallo, sour cream, diced onions, jalapeños, or avocado.
Notes
Recipe provided by Make Your Meals.
Nutrition Information:
Serving Size:
1 grams
Amount Per Serving:
Unsaturated Fat: 0g