Instant Pot Chicken Fajita (with lettuce cups)
This is a recipe we know you are going to come back and remake often. It takes almost no hands on work at all and tastes like a dish you’d order at a restaurant. Make sure to bookmark this delicious dinner recipe as it is going to become a weeknight staple in your meal plan!
We love lettuce wraps because they add a crisp texture to the dish. They also make for a fun family dinner since you get to eat with your hands without making a huge mess! And the best part is that lettuce wraps can be used for any cuisine.
Why we love instant pot recipes
If you’ve been here a while, you know we love creating recipes that require minimal cleanup and deliver maximum flavor. What’s even better is a recipe that requires no work beyond combining ingredients and serving them up.
And that’s why we love our instant pot.
Instant pot recipes are incredibly convenient. Instead of setting aside a half hour or hour ahead of dinner time to cook, you can cook on your own terms. You can easily prepare the ingredients for this recipe in advance. Then when you are ready to cook, all you need to do is layer the ingredients in the instant pot.
Similar to our easy chicken fajita bowls, this instant pot chicken fajita recipe can also be made in advance and heated up when you are ready to serve. This recipe is 100% on your time!
The history of lettuce wraps
The exact origination of lettuce wraps is unknown, but food historians believe that they were first used in China thousands of years ago. They did not become a staple in traditional Chinese cuisine, though.
In fact, lettuce wraps became a popular way to serve food throughout Southeast Asian countries like Thailand, Cambodia and Laos. Used as a vessel for many different dishes, lettuce wraps are commonly found in that region!
It wasn’t until P.F.Changs added lettuce wraps to their menu that this dish became popularized in the western world. Fun fact: their famous lettuce wraps were added to the menu in an effort to become a leader in gluten-free offerings in the restaurant industry.
What is the best kind of lettuce to use for lettuce wraps?
As long as your lettuce leaves are hardy 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 that is firm in texture. This will ensure that your filling will stay put while you eat your wrap.
While a softer piece of lettuce isn’t the end of the world, it may add some challenges when you’re eating. A softer piece of lettuce is unlikely to hold it’s shape once you add something hot, and 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.
How to make instant pot chicken fajita lettuce wraps
- 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 seasoning, making sure to evenly distribute them across the chicken.
- Then add in sliced red onions, green bell peppers, red bell peppers, yellow bell peppers, garlic cloves, jalapeños, green chiles and a can of diced tomatoes in chili peppers (such as Rotel).
- Set for 14 minutes on the manual setting.
- At the end of the cook time, hit the pressure release. Shred the chicken with a fork and scoop everything in a bowl.
- Set up a lettuce wrap station with cotija cheese, cilantro, and sour cream as toppings.
If you want to pair this with something, try the One Pot Mexican Quinoa!
Instant Pot Chicken Fajitas (with lettuce cups)
Ingredients
- 1 1/2 pounds chicken breasts
- 2-4 Tablespoons taco seasoning
- 1/2 medium red onion
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 4 cloves minced garlic
- 1 jalapeno (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 seasoning, making sure to evenly distribute them across the chicken.
- Then add in sliced red onions, green bell peppers, red bell peppers, yellow bell peppers, garlic cloves, jalapeños, green chiles, broth (if using) and a can of rotel tomatoes.
- Set for 14 minutes on the manual setting.
- At the end of the cook time, hit the pressure release. Shred the chicken with a fork and scoop everything in a bowl. Set up a lettuce wrap station with cotija cheese, cilantro, and sour cream as toppings.
when cooking in the IP liquid is required – eliminating any liquid may activate the BURN message
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!!