Instant Pot Chicken Fajitas

You only need 10 ingredients and 30 minutes to make chicken fajitas in your Instant Pot!

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Prep: 15

Cook: 10

Total: 25

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 587kcal

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.