Toppings of your choice like shredded cheese, sour cream, diced tomatoes or guacamole
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.
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.