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Three tacos filled with Instant Pot chicken fajita filling with chicken, bell peppers, and onions and topped with freshly chopped cilantro on a rustic background.
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Instant Pot Chicken Fajitas

Easy Instant Pot Chicken Fajitas with tender, juicy, seasoned chicken with bell peppers and onions make a quick, easy, and mouthwateringly delicious weeknight meal.
Course Main Course
Cuisine Mexican, Tex-Mex
Keyword Instant Pot Chicken Fajitas
Prep Time 15 minutes
Cook Time 15 minutes
Marinade Time 2 hours
Total Time 30 minutes
Servings 6 servings
Calories 265kcal
Author Michelle

Ingredients

  • 2 tablespoons homemade fajita seasoning
  • 3 tablespoons lime juice (from 2-3 limes)
  • 3 tablespoons olive oil divided
  • 2 pounds chicken breast (about 3 to 4 breasts)
  • 1 cup chicken broth
  • 2 medium bell peppers seeded and sliced
  • 2 onions sliced

Instructions

  • Combine Fajita Seasoning in small bowl. Set aside.
  • In a zip bag or large bowl, combine fajita seasoning, lime juice, and olive oil.
  • Poke chicken thoroughly with a fork or skewer to allow the marinade to penetrate through. Add to the marinade mixture and toss to coat completely.
  • Cover or seal and refrigerate for at least 2 hours or overnight.
  • Set the Instant Pot to the Saute setting and add 1 tablespoon olive oil to heat.
  • When the olive oil is hot add the chicken breasts and sear on all sides. SAVE THE MARINADE! You might have to do this in 2 batches. Remove the chicken from the Instant Pot and set aside.
  • Pour the chicken broth into the Instant Pot, then place the trivet inside. Place the chicken on top of the trivet.
  • Top the chicken with onions and peppers in as evenly a layer as possible. Pour remaining marinade mixture on top of all.
  • Close the Instant Pot lid. Set the valve to sealing and set the Instant Pot to Manual/High Pressure for 5 minutes.
  • When the time is up, let the Instant Pot release naturally for 10 minutes then quick release remaining pressure.
  • Open the lid and transfer the vegetables to a serving dish or plate and the chicken to a cutting board or serving platter. Let the chicken rest for 5 minutes before slicing.
  • Slice chicken.
  • Serve hot with flour tortillas and your favorite fajita toppings.

Video

Notes

  • Marinating your chicken is recommended but can be made quickly without waiting if in a time crunch.
  • Storage: Store leftovers covered in the refrigerator for up to 3 to 5 days. Reheat in individual servings in the microwave.

Nutrition

Serving: 1serving without toppings or tortilla | Calories: 265kcal | Carbohydrates: 7g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 391mg | Potassium: 713mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1371IU | Vitamin C: 58mg | Calcium: 21mg | Iron: 1mg