These Instant Pot Chicken Fajitas are perfect for meal prep! Dump in 5 ingredients, then cook on high pressure for 8 minutes with a natural pressure release.
Servings: 4 people
- 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
- 1/2 cup grated cheddar cheese
- fresh chopped cilantro
- Corn tortillas, to serve
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.
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