Instant Pot Chicken Fajitas with Peppers & Onions

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Instant Pot Chicken Fajitas with Peppers & Onions

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Healthy Fajita Chicken & Veggies, cooked together in the Instant Pot

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings servings

Calories 310

Author Alyssia Sheikh

Ingredients

Fajita Chicken & Marinade

1½ lbs chicken breast sliced (or chicken thighs, or steak!)
3 Tbsp avocado oil
2 Tbsp lime juice
1 tsp garlic powder
1 tsp dry oregano
½ tsp cumin
½ tsp chili powder
¼ tsp paprika
½ tsp salt

Fajita Veggies

3 bell peppers sliced
1 onion sliced
1 Tbsp coconut aminos
1 Tbsp avocado oil
1 Tbsp lime juice
pinch of salt & pepper

For Serving (optional)

tortillas
guacamole
sour cream
shredded cheese
lime wedges
cilantro

Instructions

To make chicken fajitas in instant pot

Add marinade ingredients to a large zip-top bag, seal, and shake to mix. Add sliced chicken, seal bag once more, and shake to coat chicken thoroughly with marinade. Refrigerate 1-2 hours, or up to overnight.
For fajita veggies, line a large bowl with a large piece of foil. Add sliced peppers and onions to the foil along with flavoring ingredients and toss to coat. Fold over the edges of the foil to make a foil pocket.
When ready to cook, pour chicken and marinade from bag into pressure cooker. Arrange in a flat layer on the bottom of the cooker.
Place a steam rack into the bottom of the cooker (that’s tall enough so it’s not crushing your chicken), and place the foil packet of veggies onto the rack.
Secure the lid and cook on manual setting at high pressure for 7 minutes. (See note below about manual setting on different pressure cookers.)
Turn off heat and flip Quick Pressure Release switch to release steam for 6 minutes.
Carefully open lid—watch out for steam! Use oven mitts or towels to protect hands while removing foil pocket and steam rack from cooker. Remove chicken using tongs or a spoon.
Serve on tortillas with your favorite fajita fix-in’s, serve, and enjoy!
This recipe also freezes well after cooked!
Yields 4 servings.

To freeze after cooking

Allow cooked fajita chicken and veggies to cool completely.
Place cooled chicken into its own large freezer-safe bag. (Or, divide chicken into individual portions and freeze in smaller bags, if preferred.) Remove as much air as possible, seal the bag, and label with the prep date.
Freeze chicken for up to 2 months.
Arrange cooled veggies in a single layer on 1-2 baking sheets—leaving some space between slices so they don’t clump. Transfer baking sheets to the freezer for ~1 hour, or until frozen.
Remove trays from freezer and transfer frozen veggies into freezer-safe bags. (Either one large bag, or divide into individual portions.) Remove as much air as possible before sealing, and label with the prep date.
Freeze veggies for 4-6 months.
To reheat, transfer frozen fajita chicken & veggies (or desired portions of each) to the fridge to thaw ~24 hours before you want to eat.
Heat until warmed through in the microwave or in a pan on the stovetop, serve, and enjoy!

Notes

*I have a Crock-Pot brand pressure cooker, not an Instant Pot brand cooker. They both do the same thing, you’ll just need to know how to use the “manual” setting on whichever pressure cooker that you have. On my Crock-Pot pressure cooker, I access the manual setting using the “BEANS/CHILI” button. If you’re unsure about your machine’s manual setting, refer to its instruction manual or check out the brand’s website!

**Nutrition per serving of Chicken & Veggies separately:**

**Nutrition per Instant Pot Chicken Fajitas meal:**

Nutrition below provided for 1 serving(~6 oz) of instant pot fajita chicken and 1 serving (~1 – 1½ cups) of fajita veggies. Does not include optional tortillas and toppings.

Nutrition