Instant Pot Chicken Fajitas


These Instant Pot Chicken Fajitas are a one-pot wonder! This family favorite is quick, easy, healthy, and loaded with tender chicken and crisp veggies!

plate of instant pot chicken fajitas held one hand

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        <ul>
    <li class="nav-heading">General</li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make</a></li><li><a class="" href="#recipe">Get the recipe</a></li><li><a class=" watch-video" href="#recipe_video">Step-by-step video</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#how_to_season_fajitas">How to season fajitas</a></li><li><a class="" href="#using_frozen_chicken">Using frozen chicken</a></li><li><a class="" href="#can_you_stack_chicken">Can you stack chicken?</a></li><li><a class="" href="#pairing_suggestions">Pairing suggestions</a></li><li><a class="" href="#how_to_store">How to store</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>

If you’ve been a follower of Show Me the Yummy then you know how much Trevor and I love our Friday Night Mexican Nights. We’ve moved multiple times throughout the years, but our Friday nights have always stayed the same. Our go-to when we go out? Fajitas!

These instant pot chicken fajitas are restaurant quality and BONUS you don’t have to leave the house. 😉

Ingredients

This simple ingredient list creates a quick, healthy, and flavor packed dinner the whole family will love!

Pro tip
Don’t throw out the leftover orange/lime/lemon/soy sauce mixture after the chicken is cooked. Spoon it over your cooked fajitas, or use it as a dipping sauce. There’s TONS of flavor there.

How to make

These instant pot chicken fajitas are ridiculously easy to make!

  1. Mix olive oil with the seasonings to create a paste then rub the mixture evenly over the chicken breasts. Allow that to sit at room temp for 30 minutes or up to 8 hours in the fridge.chicken breasts with spice rub in bowl
  2. Pour orange juice, lime juice, lemon juice, and soy sauce into your instant pot, top with the trivet, the place the chicken on the trivet. Cover and cook for 10 minutes. Release the pressure in the instant pot then remove the chicken and liquid (don’t discard.)cooked chicken in instant pot
  3. Clean the instant pot, then add in oil and veggies. Sauté until the veggies are crisp tender then season with salt and pepper.veggies in instant pot
  4. Slice the chicken into smaller pieces.chicken being sliced on cutting board
  5. Assemble your fajitas and enjoy!assembled fajita held
Pro tip
Let your chicken rest before slicing while you’re cooking the veggies. This helps seal in the juices, creating ultra juicy chicken!

How to season fajitas

Season fajitas with a spice rub and a marinade:

  • Homemade spice rub. Whisk together olive oil with paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper. Cover the chicken breasts in the spice rub and let sit for 8 hours in the fridge (preferred) or 30 minutes at room temp.
  • Marinade. We’re using orange juice, lime juice, lemon juice, and soy sauce to place in the instant pot while the chicken cooks. This helps steam and flavor the chicken. It also acts as a great dipping sauce for the assembled fajitas!

Can you use frozen chicken?

Technically, yes but I do recommend using fresh or thawed chicken. It soaks up the flavor from the spices better than frozen chicken would.

If you decide to use fully frozen chicken:

  1. Pour orange juice, lime juice, lemon juice, soy sauce, and frozen chicken into the bottom of a 6 quart Instant Pot.
  2. Cover and lock the lid, making sure the pressure valve is pointed towards SEALING.
  3. Cook on HIGH pressure for 25 minutes.
  4. Remove chicken, cube, then toss together with 2 tablespoons olive oil, paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper. If it’s dry, stir in the leftover juices in the instant pot.
Pro tip
To quickly thaw frozen chicken, place the breasts in a bowl of cold water and let them sit under a running faucet until thawed.

Can you stack chicken in an instant pot?

You can, but you won’t have to with this recipe, because we’re only using two chicken breasts.

If you do stack the chicken, you’ll want to make sure each piece is seasoned well beforehand. Otherwise some bites of the chicken will be super seasoned and others will be bland.

plate of instant pot chicken fajitas above

What to serve with chicken fajitas

Top these fajitas with all your favorite toppings — I love guacamole, pico de gallo, sour cream, and shredded cheese — and serve next to your favorite Mexican inspired sides:

How to store

Store leftover fajita chicken and veggies in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge if frozen then microwave to warm or reheat back in the instant pot.

– Jennifer

instant pot chicien fajitas on plate above

Print

Instant Pot Chicken Fajitas

These Instant Pot Chicken Fajitas are a one-pot wonder! This family favorite is quick, easy, healthy, and loaded with tender chicken and crisp veggies!
Course Dinner, Lunch
Cuisine Mexican
Keyword chicken breast, healthy, instant pot
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 309kcal
Author Jennifer Debth

Equipment

Ingredients

  • 4 tablespoons olive oil divided
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt more to less to taste
  • 1/2 teaspoon pepper
  • 2 (8 oz) boneless skinless chicken breasts
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons soy sauce or gluten free alternative
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small red onion sliced
  • Tortillas, sour cream, shredded lettuce, guacamole, feta, pico de gallo, cilantro etc. optional for serving

Instructions

  • Mix together 2 tablespoons olive oil, paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper.
  • Rub the mixture evenly over the chicken breasts.
  • Allow to marinate at room temperature for 30 minutes or preferably up to 8 hours in the fridge.
  • Pour orange juice, lime juice, lemon juice, and soy sauce into the bottom of a 6 quart Instant Pot.
  • Place trivet into the Instant Pot.
  • Place chicken onto the trivet.
  • Cover and lock the lid, making sure the pressure valve is pointed towards SEALING.
  • Cook on HIGH pressure for 10 minutes.
  • Allow the Instant Pot to naturally release for 5 minutes, then do a quick release by flipping the pressure valve to VENTING.
  • Remove chicken and set aside for 10 minutes.
  • Drain liquid and set aside to drizzle on chicken. Don’t discard, the liquid has a ton of flavor.
  • Clean Instant Pot, then proceed with remaining steps.
  • Hit SAUTE on Instant Pot.
  • Once it reads HOT, add in the remaining 2 tablespoons of olive oil, sliced peppers, and sliced onions.
  • Cook, stirring often, until veggies are crisp tender, or cooked to your liking, about 10 minutes.
  • Season with salt and pepper, to taste.
  • Slice chicken, then assemble fajitas to your liking!

Video

Notes

Nutrition information does not include optional serving suggestions.

Nutrition

Serving: 1person | Calories: 309kcal | Carbohydrates: 12g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 1230mg | Potassium: 713mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1547IU | Vitamin C: 129mg | Calcium: 23mg | Iron: 2mg

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