My 30-minute Instant Pot chicken fajita pasta recipe is the kind of last-minute dinner that really saves me on busy weeknights! It’s loaded with all the delicious ingredients I put in my creamy chicken fajita pasta, but using my Instant Pot makes it super quick and mostly hands-off.
Pressure Cooker Fajita Pasta
I figured if I can make fajitas in my Instant Pot, then I could just as easily make this creamy fajita pasta dish — and I was right! Loaded with tender bites of chicken breast, penne, crunchy bell peppers, and a creamy sauce, every bite tastes as good as a sizzling plate of fajitas. I just throw the ingredients into the pot and everything cooks in minutes. It’s such a simple process, and it leaves me time to step out of the kitchen before dinner. This chicken fajita pasta is exactly why I love my Instant Pot so much. It gives me delicious meals without any stress!
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Instant Pot Chicken Fajita Pasta Recipe
Equipment
- Instant Pot
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (cut into thin strips*)
- ½ pound dry penne pasta (½ box**)
- 2½ cups low-sodium chicken broth
- 1 red onion (finely diced)
- 2 cloves garlic (minced)
- 2 tablespoons fajita seasoning
- ½ teaspoon kosher salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- ¾ cup diced tomatoes (***)
- ½ cup heavy cream (room temperature****)
- 3 bell peppers (any color; deseeded and sliced)
Optional Toppings:
- chopped fresh cilantro
- shredded cheese
- sour cream
- lime wedges
Instructions
- To the Instant Pot, add the olive oil, chicken, pasta, chicken broth, onion, garlic, fajita spice, salt, and black pepper. Make sure the pasta is submerged in liquid.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 2½ cups low-sodium chicken broth, 1 red onion, 2 cloves garlic, 2 tablespoons fajita seasoning, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ pound dry penne pasta
- Add the diced tomatoes on top (do not mix).¾ cup diced tomatoes
- Close the Instant Pot and set the valve to the "SEAL" position. Pressure cook on “HIGH” for 4 minutes. When done, quickly release the pressure.
- Open the Instant Pot, add the heavy cream, and quickly mix well.½ cup heavy cream
- Add the sliced peppers and close the Instant Pot for a few minutes to allow the peppers to soften (you can also cook them with the pasta mixture if you want them not crispy).3 bell peppers
- Mix everything together well, then serve with garnishes and toppings of choice.chopped fresh cilantro, shredded cheese, sour cream, lime wedges
Notes
- Make sure the pasta is submerged in liquid to ensure it cooks properly. If needed, add a little more chicken broth, ¼ cup at a time, to fully submerge all of the noodles.
- To avoid getting the “burn” notice, do not mix after adding the chopped tomatoes.
- Be careful when releasing the pressure immediately after cooking as quite a bit of steam has built up. Make sure you are away from the direction of the vent.
- If your sauce is too thin after pressure cooking, use the “SAUTÉ” function for 2 minutes to reduce the liquid before adding the cream.
- Work quickly when mixing in the heavy cream as you do not want the heat to escape before adding the peppers. You need the pasta still very hot to ensure the peppers soften.
- Make it even creamier by adding in some shredded cheese or cubed cream cheese with the heavy cream.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Avoid Soggy Peppers!
The biggest issue I had when developing this recipe was that my bell peppers often turned into a flavorless mush when I cooked them with the pasta and chicken. To fix this issue, I decided to skip pressure cooking them altogether, and instead add them to my Instant Pot after the pressure cycle, allowing them to gently steam in the residual heat. This ensures they keep their vibrant flavor, color, and crunch!
How to Make Chicken Fajita Pasta in the Instant Pot Step by Step
Fill the Instant Pot: To your Instant Pot, add 1 tablespoon of olive oil, 1 pound of boneless, skinless chicken breasts (cut into strips), ½ pound of dry penne pasta, 2½ cups of low-sodium chicken broth, 1 finely diced red onion, 2 minced cloves of garlic, 2 tablespoons of fajita seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Make sure the pasta is fully submerged in the liquid so it doesn’t turn hard.
Cook the Pasta: Add ¾ cup diced tomatoes on top, but do not mix them in. The Instant Pot sensors are at the bottom. Thick ingredients like tomatoes or heavy spices can settle and scorch. By layering them on top, we keep the thin broth at the bottom where the heat is most intense. Close your Instant Pot and set the valve to the “SEAL” position. Pressure cook on “HIGH” for 4 minutes. When done, quickly release the pressure.
Soften the Peppers: Open your Instant Pot, add ½ cup of room-temperature heavy cream, and quickly mix well. After adding the cream, the sauce may look thin, but stirring for 60 seconds allows the pasta starch to emulsify with the fat in the cream. Add 3 bell peppers (seeded and sliced) and close the Instant Pot for a few minutes to allow the peppers to soften (you can also cook them with the pasta mixture if you want them not crispy).
Mix and Serve: Mix everything together well, then serve with garnishes and toppings of choice. If the sauce still seems too thin, turn your Instant Pot to “SAUTÉ” and cook, stirring constantly, until thickened, about 1-2 minutes.
How to Store and Reheat
Store leftover Instant Pot chicken fajita pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pot set over medium-low heat, stirring often, until warmed through. You may need to add a splash of chicken broth or cream to rehydrate everything.
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