In less than 30 minutes, you can have these Instant Pot Chicken Fajitas on the dinner table! Tender seasoned chicken is paired with peppers and onions, then folded onto warm corn tortillas for an easy weeknight meal.
The Instant Pot has been a game-changer for my family when it comes to weeknight dinners. Not only is it fast, it also frees up my oven and stovetop for other dishes and it makes meat tender, juicy, and all-around perfect. These Instant Pot Chicken Fajitas are our current favorite!
Tex-Mex cuisine is always a hit in our house, and the Instant Pot makes chicken fajitas easier—and more delicious!—than ever. Kids love being able to put together their own plates and add their favorite toppings, and you'll love that you only need 10 ingredients and 30 minutes to make this meal.
Do You Have to Add Water to Instant Pot Chicken?
Instant Pots require some liquid to function, so you will need to add water or, in this case, chicken broth. You may think you've made soup when you open the Instant Pot, but simply drain the liquid or use tongs to remove the chicken and vegetables.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Olive oil
- Sweet yellow onion – Like a Vidalia or Walla-Walla.
- Red bell pepper
- Yellow bell pepper
- Boneless skinless chicken breasts
- Fajita seasoning – Use a store-bought packet or make your own.
- Chicken broth
- Lime juice – I recommend freshly squeezed, not the kind from the bottle.
- Small corn tortillas – You can substitute flour tortillas if you prefer.
- Queso fresco
- Salt and pepper
- Optional garnishes – Avocado, salsa, lime wedges, fresh cilantro, or anything else you like on tacos.
What Kind of Cheese Is Queso Fresco?
Queso fresco is a type of Mexican cheese that translates to "fresh cheese." It has a soft, crumbly texture and a mild, slightly salty flavor. You can find it in the refrigerated cheese section of most grocery stores, or you could substitute another type of cheese, like Monterrey Jack.
How to Make Instant Pot Chicken Fajitas
Gather your ingredients and get out your Instant Pot! Here’s what you’ll need to do:
Sauté the veggies. Set your Instant Pot to sauté mode and add a tablespoon of oil, along with the onions and peppers. Cook for about 5 minutes, or until the veggies are softened, and transfer them to a plate. Cancel the sauté mode.
Season the chicken. In a medium bowl, toss the sliced chicken with the olive oil and fajita seasoning, coating it evenly.
Cook the chicken. Layer the chicken onto the bottom of the Instant Pot, then pour in the broth and lime juice. Close the lid and set the vent to sealing. Pressure cook on manual high pressure for 5 minutes.
Finish. Use the quick release to vent the pressure. Stir the chicken and broth, then add the peppers and onion to the sauce. Season to taste with salt and pepper, then transfer the chicken and veggies to a serving dish, leaving behind the excess liquid.
Serve. Serve with warm tortillas and crumbled queso fresco, along with any other garnishes and toppings your family likes.
Here are a few ways you can switch up this recipe for Instant Pot chicken fajitas:
- Streamlining the process. I do not like soggy veggies, so I opted to sauté my peppers and onions and set them aside, rather than cook them with the chicken. If you don't mind soft veggies, you can skip the sautéing and add your peppers and onions in step 3. Reduce the amount of chicken broth to ½ cup, as the veggies will create their own liquid.
- Thickening the sauce. If you want a thicker sauce for your chicken fajitas, simply remove the lid after cooking and set the Instant Pot to sauté mode to cook down the sauce until it thickens. You can spoon this onto the fajitas or toss the chicken and veggies in it before serving.
- Add more veggies. Sliced mushrooms and zucchini are delicious in fajitas, or you can spice things up with a poblano pepper. During summer, you can even add some fresh corn kernels.
Fajitas are traditionally served with small corn or flour tortillas, but you can totally get creative with your chicken fajitas and use them in all kinds of ways:
- Spoon them over baked potatoes (or baked sweet potatoes)
- Use them in meal bowls or salads
- Make a batch of sheet pan nachos using chicken fajitas as the topping
- Fold them into burritos or quesadillas
How to Store and Reheat Leftovers
Store leftovers in a covered container in the refrigerator for 3-4 days.
To reheat, add chicken fajitas to a skillet over medium heat, stirring occasionally until heated through. You can also reheat them in the microwave.
Can This Recipe Be Frozen?
Yes! Let the chicken fajitas cool completely and store in a freezer-safe, airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Instant Pot Recipes
- Instant Pot Taco Pasta
- Kid-Friendly Instant Pot Chili Mac
- Instant Pot Mongolian Beef
- Easy Instant Pot Orange Chicken
- Instant Pot Baby Back Ribs
Instant Pot Chicken Fajitas
- 2 tablespoon olive oil divided
- 1 small sweet yellow onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 2 lbs boneless skinless chicken breasts cut into ½ inch strips
- 3 tablespoon fajita seasoning
- 1 cup chicken broth
- 2 tablespoon lime juice freshly squeezed
- 12 small corn tortillas
- ½ cup queso fresco crumbled
- Salt and pepper, to taste
- Avocado, salsa, lime wedges, and fresh cilantro (for serving)
- In an instant pot set to sauté mode add in 1 tablespoon olive oil, onions and peppers. Sauté until softened, about 5 minutes and set aside. Cancel the sauté mode.
- Place the sliced chicken in a medium bowl. Add olive oil and fajita seasoning. Gently stir until the chicken is evenly coated.
- Layer the seasoned chicken evenly along the bottom of the Instant Pot. Pour in the broth and lime juice.
- Close the lid of your instant pot and set the vent to sealing. Pressure cook on manual high pressure for 5 minutes. My instant pot took 10 minutes to come to full pressure and start cooking.
- When your chicken is cooked, use the quick release to vent the pressure. Stir chicken and broth. Add the peppers and onion to the sauce. Salt and pepper to taste.
- Using tongs, remove the chicken, peppers and onions and add to a serving dish. You can leave the excess liquid in the pot.
- Serve with warm tortillas and top with crumbled queso fresco. Optional garnishes: avocado, sour cream, salsa, lime wedges and fresh cilantro.
- Instant pots require some liquid to function. You may think you have made soup when you open the instant pot. Simply drain the liquid or use tongs to remove the chicken and vegetables.
- I do not like soggy veggies, so I opted to sauté my peppers and onions and set them aside rather than cook them with the chicken. If you do not mind soft veggies, you can skip step one and add your peppers and onions in step 3. Reduce the amount of chicken broth to ½ cup as the veggies will create their own liquid.