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Instant Pot Chicken Fajitas
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3.99 from 273 votes

Easy Instant Pot Chicken Fajitas

These Easy Instant Pot Chicken Fajitas are super flavourful and perfect for your weekly meal prep. They come together in just 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: bell peppers, chicken, fajitas, low carb, meal prep, mexican
Servings: 4 people
Calories: 254kcal

Ingredients

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts
  • 4 cloves minced garlic
  • 2 tbsp fajita seasoning
  • 1 (500mL) container fresh salsa (or jarred salsa)
  • 1 yellow onion, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • Salt & pepper, to taste

Optional toppings

  • 1/2 cup grated cheddar cheese
  • fresh chopped cilantro
  • Corn tortillas, to serve

Instructions

  • Add olive oil, chicken, salsa, and fajita seasoning to Instant Pot. Place lid on Instant Pot and make sure valve is set to seal. 
  • Press the pressure cook button and set to high, then cook for 8 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 8 minutes.
  • Allow the pressure to release naturally (about 10-15 minutes), then open the lid when pressure gauge has dropped and the lid opens easily.
  • Remove chicken and shred. Meanwhile, switch Instant Pot to saute mode and add a bit of extra olive oil, then onions and peppers. Season with salt & pepper. Cook for 5 minutes until veggies are tender.
  • Add chicken back to the peppers and onions, then stir to combine. Top with cheese and cilantro and serve in corn tortillas if desired.

Video

Notes

Serve these chicken fajitas with refried beans, black beans, steamed veggies or quinoa black bean salad.
Make sure to use boneless and skinless meat so you can easily shred the chicken after cooking.
Store the leftovers in the fridge for 4-5 days. Microwave or reheat in a pan on the stovetop then assemble your fresh fajitas.
Freeze the chicken either cooked or raw for up to 3 months. Defrost in the fridge overnight then reheat or cook as normal.

Nutrition

Calories: 254kcal | Carbohydrates: 9g | Protein: 29g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 332mg | Potassium: 651mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1400IU | Vitamin C: 120.5mg | Calcium: 120mg | Iron: 1mg