Instant Pot Chicken Fajitas

5 from 14 votes

Dinner has never been easier! This recipe for Instant Pot chicken fajitas comes together in just 20 minutes. With tender and lightly spicy chicken breasts, bell peppers and onions, it’s a simple and delicious meal that’ll wow your family!

Three instant pot chicken fajita tacos on a wooden cutting board.

Instant Pot Chicken Fajitas Recipe

Busy weeknights call for easy dinners, am I right? Well, there’s nothing quite like the feeling you get when you make an absolutely delicious and healthy dinner in under 20 minutes. This is my new go-to easy weeknight dinner recipe for sure!

Recipes like buffalo chicken sweet potatoes and these Instant Pot chicken fajitas are always a hit with the whole family. And of course I must give credit where credit is due — my trusty Instant Pot is the MVP that makes it all possible!

This fajita mixture is seasoned with a homemade fajita seasoning blend of spices and herbs, making this a better-for-you balanced meal. Not to mention, the flavor is way better than any store-bought fajita seasoning that’s out there!

But please note that this recipe is not authentic Mexican food. It’s simply inspired by my favorite fajita recipes and the flavors I enjoyed while traveling in Mexico. I made it using the ingredients that work with my dietary restrictions and time constraints in a crazy busy life. Here’s an authentic fajitas recipe, if that’s what you’re looking for!

You’re going to love this easy dinner recipe and thank your electric pressure cooker for being the best sous chef ever. Add this to your meal plan this week, you won’t regret it!

Why You’ll Love this Recipe

Classic chicken fajitas are a family favorite meal, but making them in the Instant Pot makes it a favorite of mine! When you’re able to learn different ways to cook your favorite foods, it can save so much time:

  • It only takes about 20 minutes to make this incredible recipe. Taco night just got so much easier — you can thank me later!
  • This is a wonderful recipe for meal prep. It stores great and reheats beautifully, so make an extra large batch and eat on it for a few meals.
  • If you follow this recipe precisely, you’ll always have juicy chicken that is super flavorful. No more dry and bland chicken dinners.
Instant Pot chicken fajita ingredients on a white plate.

Ingredients

You can find these simple ingredients at all your favorite grocery stores. Make a list of what you need so that you can cook up this Instant Pot chicken fajita recipe whenever you want:

  • chicken breasts
  • olive oil
  • onion
  • bell peppers
  • fajita seasoning
  • water
  • lime juice, optional
  • cilantro, optional

Substitutions and Variations

I slice up boneless skinless chicken breasts for this recipe, but feel free to save a step by buying chicken tenders.

If you have a little extra time to marinate the chicken, you can optionally use my fajita lime marinade on the chicken before cooking. It’ll make it extra tender and delicious.

White onion, red onion, and yellow onion will all work great in fajitas. Use whichever you prefer or whatever you have on hand.

I like a mix of red and green bell peppers. Sliced fresh or frozen bell peppers can be used interchangeably in this recipe!

Use my homemade fajita blend or your favorite store-bought brand.

Two pictures of instant pot chicken with peppers and onions on a plate.

How to Make Instant Pot Chicken Fajitas

Follow these easy instructions and then cook this quick meal in your trust Instant Pot. Dinner will be ready before you know it:

First, do the prep work. It only takes five minutes, so don’t fret! Slice the bell peppers and onions into long, thin strips, about 1/2 inch wide. Then slice the fresh chicken breasts into strips too.

Two pictures showing how to make an instant pot Mexican chicken salad.

Toss the thin slices of peppers, onions, and chicken with the fajita seasoning and olive oil until fully combined. The pieces should be coated evenly.

When you’re ready to get cooking, turn your Instant Pot to sauté mode and wait until it gets good and hot. Then pour the chicken mixture into the Instant Pot and cook, stirring often, for about 3-4 minutes. This gives you some lovely color on the chicken and peppers.

Next, pour in the water or broth and then secure the lid to close the Instant Pot. Set it High Pressure for 3 minutes. Yup, only it only takes 3 minutes!

Once the timer is done, turn the pressure release valve for a quick release and then open the lid. You’re ready to eat!

Instant pot chicken fajitas are a flavorful and easy-to-make dish that combines tender chicken with sizzling vegetables.

How to Store Leftover Chicken Fajitas

Allow any leftover Instant Pot fajitas to cool completely. Then transfer them to an airtight container or zip top bag, and store in the refrigerator for 3-4 days.

You can also prep this dish and then freeze to cook later! Just follow steps 1-2, then add the chicken and vegetable mixture to a large zip top bag. Squeeze as much air out of the bag as possible, and freeze for up to 3 months. Once you’re ready to make your fajitas, allow the frozen mixture to defrost on a plate in the refrigerator overnight, then follow steps 3-4 to cook. 

Use my freezer inventory chart to keep track of the contents!

How to Make this Chicken Fajita Recipe Ahead of Time

This easy chicken fajita recipe can be prepped up to 18 hours in advance! Follow steps 1-2, then cover the bowl with the chicken and vegetable mixture tightly with plastic wrap. Store in the refrigerator for up to 18 hours, then follow steps 3-4 to cook. 

What to Serve with Instant Pot Chicken Fajitas

These fajitas go great with pretty much any Mexican-inspired side you enjoy. I love to make up a quick batch of air fryer tortilla chips, spaghetti squash, slice some avocado, grab some fresh cilantro, and call it a day. Some refried beans and shredded cheddar cheese are tasty toppings too.

But there’s just so much more you can do, too! Chicken fajitas go great with corn salsa, my mango guacamole, or coconut cauliflower rice. If you’re following Paleo or Whole30, grab some jicama tortillas from Trader Joe’s or make it a salad, and dive in. An ice cold lavender lemonade would be a tasty addition too.

Tips for Success

Good Instant Pot recipes are always easy to follow, but it never hurts to have a few solid tips and tricks to ensure success:

  • To avoid overcooking the peppers and onions, do a QPR (Quick Pressure Release) by turning the pressure release valve/button. This allows the steam to escape quicker than a natural pressure release and will will not prolong the cooking process.
  • The vegetables and chicken will naturally release a good amount of liquid during the cooking process. Put it to good use and use it as the liquid to make Instant Pot rice. I’m always on team flavor, and this liquid is FULL of flavor!
  • Feel free to make thicker slices with your veggies and chicken but just know that they may need a few extra minutes of cooking time. Whatever you do, make sure the slices are even across the board so that everything cooks at the same pace!
Instant pot chicken fajita tacos on a wooden cutting board.

FAQ

Are chicken fajitas low carb?

Chicken, bell peppers, and onions are 100% low carb and Keto friendly! To keep the entire meal Keto friendly, be sure to serve it with Keto-friendly tortillas and other sides like full fat cheese and sour cream.

Can I use frozen chicken in Instant Pot chicken fajitas?

Yes! The Instant Pot cooks chicken straight from frozen perfectly. Do not defrost the chicken. Follow the instructions below, but adjust the cook time. Cook at High Pressure for 10 minutes, turn the steam release valve to allow for a quick pressure release, and enjoy! Note that your peppers and onions will be cooked to a very soft texture in 10 minutes, so you may want to cook them separately.

More Instant Pot Recipes

Making this recipe? I’d love to hear about your experience!
Drop a star rating below, or tag me on Instagram @cookathomemom.

Close up of three plated chicken fajitas topped with cilantro and sour cream on a wooden board.

Instant Pot Chicken Fajitas

This Instant Pot chicken fajita recipe is the perfect quick dinner. Taco night is really easy with this simple and flavorful recipe!
5 from 14 votes
Print Pin Rate Text Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings
Author: Laura Miner

Ingredients

  • 2 lbs. chicken breasts
  • 4 bell peppers, any color
  • 2 medium onions red, white, or yellow
  • 3 Tablespoons olive oil
  • 3 Tablespoons fajita seasoning
  • 1/4 cup water
  • 1 Tablespoon cilantro, minced
  • 1 lime sliced
  • salt and pepper to taste

Video

Instructions

  • Wash and slice the bell peppers and onions into long, thin strips, about 1/2 inch wide, removing the seeds. Next, use a sharp knife or kitchen shears to slice the chicken breasts into 1/2 inch wide strips.
  • Toss the peppers, onions, and chicken with the fajita seasoning and oil until fully combined. The pieces should be coated evenly. 
  • Pour the chicken and vegetable mixture into the Instant Pot. Pour in the water, then secure the lid to close the Instant Pot.
    Set it High Pressure for 3 minutes. It will take about 10 minutes to get up to pressure.
    Carefully turn or press the steam release valve to allow for Quick Pressure Release (QPR). Once all the steam has released, open the lid.
  • Season to taste with salt and pepper, and spoon the cooked fajita filling into tortillas or on salad.
    Sprinkle with cilantro and a squeeze of lime.

Notes

To Make Ahead:
  • Prep this recipe up to 18 hours in advance! Follow steps 1-2, then cover the bowl with the chicken and vegetable mixture with plastic wrap. Store in the refrigerator for up to 18 hours, then continue following steps 3-4 to cook. 
To Freeze for Later: 
  • Follow the instructions through step 2. Add the chicken and vegetable mixture to a large zip top bag. Squeeze as much air out of the bag as possible, and freeze laying flat for up to 3 months, per USDA. Allow it to defrost on a plate in the refrigerator overnight, then follow steps 3-4 to cook. 
To Store Leftovers:
  • Allow any leftovers to cool. Transfer to an airtight container or zip top bag, and store in the refrigerator for 3-4 days, per USDA.

Nutrition

Calories: 262kcal | Carbohydrates: 6g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 179mg | Potassium: 739mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2539IU | Vitamin C: 106mg | Calcium: 17mg | Iron: 1mg
Did you try this recipe? Share it with us on Instagram! @cookathomemom!