Instant Pot Chicken Fajitas are an easy weeknight meal made with minimal prep time and a total time of less than 30 minutes. Every bit as delicious as your favorite restaurant’s version, this recipe is served in lettuce wraps or tortillas for a meal you’ll make again and again.
Table of Contents
- Why Instant Pot Chicken Fajitas Will Be Your New Favorite Recipe
- What’s In Instant Pot Fajitas?
- Four Simple Steps To Make Instant Pot Chicken Fajitas with Ease
- Tips and Tricks for Success
- Serving Suggestions
- Topping Ideas
- How to Store and Reheat
- Common Questions About These Instant Pot Chicken Fajitas
- More Fajita-Inspired Meals
- Instant Pot Chicken Fajitas Recipe
Why Instant Pot Chicken Fajitas Will Be Your New Favorite Recipe
We love a good instant pot recipe like our Instant Pot Crack Chicken Pasta and these chicken fajitas! Not only are they quick to prepare, but they require minimal cleanup and deliver maximum flavor.
Even better, this recipe in particular requires no work beyond combing the ingredients and serving them up! As a result, you can easily prepare the ingredients in advance, and toss them together when you’re ready to cook.
Then, sit back, let the Instant Pot do the hard work, and come back to dinner waiting for you!
What’s In Instant Pot Fajitas?
We kept this ingredient list for this recipe simple, packing in loads of color, nutrients, and flavor with a handful of fresh items and plenty of seasonings. Here’s what you’ll need:
- Chicken – We prefer to use boneless, skinless chicken breast, but chicken thighs will also work.
- Taco Seasoning – We almost always have homemade taco seasoning on hand, but you could also use store-bought taco seasoning packets.
- Veggies – Red onion, red bell pepper, green bell pepper, yellow bell pepper, garlic cloves, jalapeño, canned diced tomatoes with chili peppers, and canned diced green chilis add bold color, lots of flavor, and tons of nutrients for a tasty, well-rounded dish.
- Optional Broth – We use low-sodium chicken broth to help create fall-apart tender chicken. However, if you prefer less liquid, feel free to omit the broth completely, and drain the diced tomatoes while you’re at it!
Four Simple Steps To Make Instant Pot Chicken Fajitas with Ease
This fajita recipe is one of the easiest meals you’ll ever make! With a cook time of less than 20 minutes, you’ll be in and out of the kitchen fast.
- Season the Chicken. Add the chicken to the bottom of the Instant Pot, and pour half of the spices on top. Flip the meat over, and add the remaining seasoning, distributing it evenly.
- Combine the Ingredients. Add the vegetables and broth, if using.
- Cook. Set the Instant Pot to cook on the “Manual” setting. Then, allow the pressure to release.
- Serve. Use two forks to shred the chicken into pieces, and enjoy right away while it’s still warm!
Tips and Tricks for Success
Thanks to the Instant Pot, this chicken fajita recipe is virtually failproof. However, as usual, we have a few extra tips for you.
- Make Chicken Strips. If you prefer slices of chicken, follow the instructions as normal, reducing the cooking time by just a couple of minutes. Then, transfer the chicken to a cutting board, allow it to rest for 5-10 minutes, and slice it into strips.
- Quick Release. We highly recommend using the quick-release method to get rid of the pressure and prevent your veggies from becoming too soft.
- Broil. If you want your fajita mixture to be crisp, transfer it to a baking sheet, pour the leftover liquid on top, and place it under the broiler for 3-5 minutes just until the top crisps up. Be careful not to let it burn!
Serving Suggestions
There are endless ways to serve these Instant Pot fajitas, but some of our favorite options include:
- In lettuce wraps for a low-carb lunch.
- Stuffed into hard taco taco shells or soft tortillas.
- Over a bed of rice or one pot Mexican quinoa.
- On top of tortilla chips as nachos.
What Is the Best Kind of Lettuce to Use for Lettuce Wraps?
As long as your lettuce leaves are sturdy and symmetric, you can’t go wrong. Basically, when making lettuce wraps, you want to find lettuce that naturally forms a cup or a boat and is firm in texture. This will ensure that your filling will stay put while you eat your fajita wrap.
While a softer piece of lettuce isn’t the end of the world, it may add some challenges when you’re eating as it’s unlikely to hold its shape once you add something hot. As a result, flimsier lettuce can easily tear apart as you eat.
Ideally, you are looking for lettuce with some crunch. Iceberg lettuce, little gem lettuce, Boston lettuce, and bibb lettuce all work great for lettuce wraps. Make sure to get a head of lettuce that is large enough to fit your fillings!
Topping Ideas
These Instant Pot chicken fajitas are packed with flavor on their own, but you can never go wrong with extra toppings! Right?
Finish off your meal with options like:
- Mexican, Cheddar, or Cotija Cheese
- Lettuce
- Sour Cream
- Cilantro
- Sliced Avocado or Guacamole
- Salsa
- Beans
- Corn
How to Store and Reheat
Go ahead and make a double batch of this Instant Pot chicken fajitas recipe. Leftovers store well making for a great
- To Store: Once cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to four days.
- To Freeze: Transfer the mixture to an airtight container, or lay it flat in a sealable bag, and squeeze out all the air. It can be frozen for up to three months.
- To Reheat: Allow leftovers to thaw in the fridge overnight. Then, warm them in the microwave.
Common Questions About These Instant Pot Chicken Fajitas
If your chicken turns out rubbery or tough, it likely either wasn’t cooked long enough or was cooked for too long!
Nope! You’ll want to add it to the Instant Pot whole. Slicing it ahead of time can actually cause it to be a bit tough.
Oil! Restaurants typically squirt oil onto hot plates before adding the fajita mixture, causing the food to sizzle.
Sure! Follow our easy chicken fajita recipe to make them in a skillet instead.
More Fajita-Inspired Meals
Looking for more ways to enjoy the flavor of fajitas? Try out the family-friendly recipes below!
- Easy Chicken Fajita Sandwiches
- Easy One Pot Fajita Seasoned Rice
- Crock Pot Chicken Fajitas
- Air Fryer Chicken Fajitas
Instant Pot Chicken Fajitas
Ingredients
- 1 1/2 pounds chicken breasts
- 2-4 Tablespoons taco seasoning
- 1/2 medium red onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 garlic cloves, minced
- 1 jalapeño seeded and chopped (optional)
- 14 ounces canned diced tomatoes with chili peppers such as rotel
- 4 ounces canned diced green chilis
- 1/3 cup low-sodium chicken broth see note below
Instructions
- Place the raw chicken breast in the bottom of the instant pot. Pour half the spices over the chicken. Flip the chicken, and add the remaining seasonings, making sure to evenly distribute them across the chicken.1 1/2 pounds chicken breasts, 2-4 Tablespoons taco seasoning
- Add the sliced red onion, green bell pepper, red bell pepper, yellow bell pepper, garlic cloves, jalapeños, green chiles, broth (if using), and a can of Rotel tomatoes to the Instant Pot.1/2 medium red onion, sliced, 1 red bell pepper, sliced, 1 green bell pepper, sliced, 1 yellow bell pepper, sliced, 4 garlic cloves, minced, 1 jalapeño, 14 ounces canned diced tomatoes with chili peppers, 4 ounces canned diced green chilis, 1/3 cup low-sodium chicken broth
- Cook for 14 minutes on the "Manual" setting.
- At the end of the cook time, allow the Instant Pot to quick release.
- Using two forks, shred the chicken into pieces. Serve warm in lettuce wraps or as desired with toppings of choice.
- Store leftovers in an airtight container in the fridge for up to 4 dasy or in the freezer for up to 3 monhts.
Video
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
when cooking in the IP liquid is required – eliminating any liquid may activate the BURN message
This was my first, and now favourite FOOD DOLLS recipe! The seasoning is so good. Instructions so, so clear and all the recipes are very easy for me to follow.
Thank you so much, Amanda! We’re so glad you enjoy it. 😊
Xo,
Alia & Radwa
I saw this recipe and tried my best to work with the ingredients listed. I ended up using what I had in my kitchen: Chicken breast, white onion, orange & yellow peppers, chicken broth, flavor god taco Tuesday seasoning and I used the sliced jalapeños from the jar (like the one for nachos- drained). It did have a lot more liquid than expected but that’s fine because I just used a colander spoon to grab what I wanted. I warmed up tortillas, topped with sour cream. And it was DE-LI-CIOUS. So many ways to play with this recipe but as soon as I get to the store I will shop for these exact ingredients listed on original recipe. I’m looking forward to it!
So glad to hear! Yes, we definitely agree to you just strain out some of the liquid! Let us know how else you end up trying this recipe! xo, Alia & Radwa
Flavors were okay. It turned to soup and I omitted the chicken broth. The peppers were also so over cooked they were mushy so it didn’t have a good texture. Definitely would not make this again.
Can this be frozen?
Are you asking if it can be frozen after it’s been made or if you can use frozen chicken?
Too much liquid and lacks depth of flavour.
Can this be done in a Crockpot?
Yes, you can cook on high for 4 hours or low for 8!
How can you leave out the liquid (chicken broth and tomato liquid)? I thought a insta pot always had to have at least a cup of liquid.
We add broth and the liquid from the tomatoes in our recipe but everyone is saying that it ends up being too liquid-y! So you can add it like we did or keep it our if you want it with much less liquid!
my thoughts too – I may try this in the oven covered or better yet as a sheet pan recipe I like my fajitas to have a bit of char
Would this work without the broth or tomatoes?
Yes, it will work!
Tasted amazing after straining it. I didn’t put any extra liquid in, and used 1/3 of the tomato’s which I strained first and mine turned out like soup. 🤔
Tried this recipe today and it tasted incredible. There was extra liquid but I just strained it out.
Thank you!
Hi! I love your Instagram! Any idea if this would work w frozen chicken breasts?
Yes, you can! Here is a guide to using frozen chicken-
1 lb = 25 minutes on high pressure with a 15 minute release
2 lbs = 30 minutes on high pressure with a 15 minute release
I just made this for a quick lunch and it was delicious! If I doubled the recipe, would the cook time be the same?
No, you don’t have to change the time.The instant pot is smart, it will automatically adjust the time to come up to pressure.
how would I make this if I don’t have an instant pot? thanks, Jennifer
You can use a slow cooker, too! Set to high for 2-3 hours to low for 5-6!
The video showed some kind of liquid being poured………what is it and how much?
See note in the recipe card. We add chicken broth, but some people found that it had too much liquid. You have the option to keep out if you prefer it with less liquid.
The video shows pouring some liquid in before cooking that is not included in the recipe. Does this need added liquid, like a broth?
See note in the recipe card. We add chicken broth, but some people found that it had too much liquid. You have the option to keep out if you prefer it with less liquid.
Smells amazing but more soupy than yours. Followed to the T. I feel like I needed maybe 3-4 lbs of chicken instead of just one lb
Same thing happened to me! Not sure what I did wrong 🤷🏼♀️
It should have liquid and not be dry. When you shred the chicken, it soaks up some of that liquid!
Can you suggest cook time and liquid for using this or cooking this in a slow cooker or Ninja air fryer? Thank you!
Not sure this will work in an air fryer but you can definitely slow cook it. Set it on high for 2-3 hours or low for 5-6.
Can you use a crockpot? If so, how long is the cooking time?
Absolutely! You can do high for 2-3 hours or low for 5-6 hours.
Awesome! Thanks for answering …I only have a slow cooker.
Looks amazing!!