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Instant Pot Chicken Fajitas

These Instant Pot chicken fajitas are juicy, colorful, and packed with flavor. Perfect for busy nights when you want a quick, easy, and satisfying dinner. Works for tacos, bowls, or meal prep containers. Minimal effort, maximum taste.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

Chicken and Veggies
  • 1.5 pounds chicken breasts boneless skinless or thighs
  • 3 bell peppers sliced into strips
  • 1 onion large sliced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 1 lime Juice
Fajita Seasoning
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper

Method
 

  1. Place chicken in a large bowl. Add all the seasoning and olive oil. Toss with your hands until every piece is coated.
  2. Pour chicken broth into the Instant Pot. Add seasoned chicken. Layer sliced peppers, onions, and garlic on top. Do not stir.
  3. Close lid and set valve to sealing. Cook on high pressure for 8 minutes. Let pressure naturally release for 5 minutes, then carefully do a quick release.
  4. Remove chicken and shred or slice. Return chicken to the pot with the veggies.
  5. Squeeze fresh lime juice over everything. Stir gently.

Notes

Tips

  • Chicken thighs stay extra juicy.
  • Slice peppers thick to avoid mushiness.
  • For thicker sauce, use sauté mode after cooking to reduce liquid.
  • Hands-on seasoning makes it more flavorful.

Variations

  • Add mushrooms or zucchini for extra veggies.
  • Swap chicken for shrimp or beef, adjusting cook time as needed.
  • Spice it up with jalapeños or cayenne.
  • Make bowls with rice and beans instead of tortillas.

Meal Prep & Storage Tips

Meal Prep
  • Slice peppers and onions ahead of time.
  • Cook chicken and veggies in bulk and store separately.
  • Portion into containers for grab-and-go lunches or dinners.
Storage
  • Store cooked chicken and veggies in an airtight container for up to 4 days.
  • Freeze portions for up to 2 months, thaw in fridge before reheating.
  • Keep tortillas or rice separate until serving to prevent sogginess.