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These Instant Pot Chicken Fajitas are a quick and flavorful weeknight dinner that can be made entirely in your pressure cooker. Packed with tender pieces of chicken, fresh bell peppers, and big, bold Tex-Mex spices, this one-pot meal is ready in under 30 minutes and is perfect for busy families.
Fajitas are one of those meals that everyone loves, and making them in the Instant Pot means less mess and cleanup. The combination of red, green, and yellow bell peppers adds a pop of color, while the spice blend gives every bite a smoky, slightly spicy flavor.
Try This Next: My Mexican Rice Recipe or these Mexican Black Beans are perfect side dishes for these fajitas!
Why I Love This Recipe
- One-pot convenience – Everything cooks together in the Instant Pot for easy prep and cleanup.
- Family-friendly – Customize each fajita with your favorite toppings so everyone gets exactly what they want.
- Great for meal prep – Store individual portions for quick lunches or dinners during the week.
- Bold flavors – The spice blend packs just the right amount of heat and smokiness.
RECIPE WALK-THROUGH
Before You Begin
Gather all your ingredients, prep your veggies, and slice your chicken before you start. Having everything ready to go will make this recipe come together even faster, especially when you’re working with a pressure cooker.
Tools and Equipment
- Instant Pot or electric pressure cooker
- Sharp knife
- Cutting board
- Measuring spoons
- Tongs or a spoon for stirring
How To Make Instant Pot Chicken Fajitas
See the recipe card below for full, detailed instructions
Add chicken + spices to the Instant Pot. Start by adding the sliced chicken, spices, and water to the Instant Pot and stirring to combine.
Add bell peppers. Next, layer in the sliced bell peppers and onions and stir again.
Cook. Seal the lid and pressure cook on high for 7 minutes.
Release pressure and serve. Once the timer goes off, perform a quick release, then spoon the fajita filling into warm tortillas and top with your favorite garnishes.
Serving Suggestions
Serve these fajitas with a side of rice, beans, or chips and salsa. You can also swap the chicken for steak or shrimp, or make them vegetarian with portobello mushrooms and black beans.
Don’t forget the fajita toppings! Try shredded cheese, sour cream, diced tomatoes, guacamole, or a squeeze of lime juice.
Storage Tips
Make Ahead and Storage Tips
Storage: Place your fajita mixture in an airtight container in the fridge for up to 4-5 days. Or, freeze for up to 4 months.
Reheating: If frozen, thaw completely overnight. Warm the chicken and veggie mixture in the microwave, throw it into a warm tortilla and top with salsa and sour cream.
Meal Prep: Cook the fajita mixture according to the directions and store 4-6 individual portions in meal prep containers. When it’s time to eat, just pull one out of the fridge and enjoy cold or heat up in the microwave.
Recipe Tips
- Use pre-sliced veggies to save time.
- Add a splash of lime juice or a sprinkle of chopped cilantro before serving for an extra burst of flavor.
- Double the recipe to feed a crowd or stock up on freezer meals.
- Boneless, skinless thighs work great too, and add a bit more richness.
- You can use frozen chicken, but increase the cook time to 10-12 minutes and make sure to slice it thinly once thawed.
More Instant Pot Recipes You’ll Love
- Instant Pot Pulled Pork
- Instant Pot Chicken Stew
- Buffalo Chicken Sliders (Instant Pot)
- Instant Pot Whole Chicken
- Instant Pot Chicken Tortilla Soup
- Instant Pot Mushroom Risotto
Instant Pot Chicken Fajitas
Ingredients
- 3 pounds Thinly sliced chicken breast
- 2 Green bell peppers seeded and sliced
- 2 Red bell peppers seeded and sliced
- 2 Yellow bell peppers seeded and sliced
- 1 White onion thinly sliced
- 1 tablespoon Cumin
- 2 teaspoons Paprika
- 2 teaspoons Chili powder
- 2 teaspoons Red pepper flakes
- 4 teaspoons Garlic salt
- ½ cup Water
- Warm tortillas
- Toppings of your choice like shredded cheese, sour cream, diced tomatoes or guacamole
Instructions
- Add sliced chicken, cumin, paprika, chili powder, red pepper flakes, garlic salt, and water into the pot of the pressure cooker. Give the mixture a good stir.
- Add sliced bell peppers and onion to chicken mixture and stir again.
- Place the lid onto the pressure cooker, making sure the valve is set to sealed.
- Pressure cook on high for 7 minutes before performing a quick release.
- Once your quick release is complete, remove the lid from your pot, spoon your fajita filling into your tortillas and garnish with the toppings of your choice.
Notes
- Storage: Place your fajita mixture in an airtight container in the fridge for up to 4-5 days. Or, freeze for up to 4 months.
- Reheating: If frozen, thaw completely overnight. Warm the chicken and veggie mixture in the microwave.
- Meal Prep: Cook the fajita mixture according to the directions and store 4-6 individual portions in meal prep containers. When it’s time to eat, just pull one out of the fridge and enjoy cold or heat up in the microwave.
- Seasoning: To make things even easier, feel free to use your favorite fajita seasoning in place of the spices in this recipe.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
