Instant Pot chicken fajitas are my new favorite dinner recipe, because they’re so delicious and so easy to make! I start by marinating strips of chicken in a flavorful honey-lime marinade, then simply cook the chicken, bell peppers, and onions in my pressure cooker to create the tastiest fajita filling. Everything comes together so fast, and my kids eat these Instant Pot fajitas right up!
Top Reader Reviews
My family’s new favorite chicken fajitas recipe!
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This recipe is amazing! I followed all instructions as written. Incredible flavor & texture. Not difficult at all to make. I will be making this again many times over!
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Instant Pot Marinated Fajita Chicken
Nothing is quite as fun to eat as sizzling-fresh fajitas, and they’re so easy to make in my Instant Pot. The sauté setting means I can get crisp peppers without a skillet, then I pressure-cook marinated chicken for the ultimate fajitas. The sweet, spicy, and zesty fajita marinade is an upgrade to my simple honey lime marinade, infusing the chicken with the most mouthwatering flavor. Everything comes together so easily, then I serve the fajita mix on warm tortillas with my fave toppings. Yum!
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Cook Chicken and Peppers Separately for the Perfect Texture
Many Instant Pot recipes are dump-and-go style, which is great for convenience. But with these fajitas, doing that led to over-cooked and soggy peppers. To avoid this, I cook the veggies and chicken separately (though both in the pressure cooker), then combine to create a perfectly crisp and flavorful fajita mix!
Instant Pot Chicken Fajitas Recipe
Equipment
- Instant Pot
Ingredients
- 2 pounds boneless, skinless chicken breasts (cut into strips*)
- 2 tablespoons olive oil
- 3 bell peppers (sliced into strips)
- 1 red onion (sliced)
- ½ cup chicken broth
Fajita Chicken Marinade:
- ¼ cup low-sodium soy sauce (**)
- 2 tablespoons lime juice (from 1 lime)
- 1 tablespoon honey (***)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
Instructions
- Combine the soy sauce, lime juice, honey, chili powder, cumin, onion powder, salt, and garlic powder in a bowl.¼ cup low-sodium soy sauce, 2 tablespoons lime juice, 1 tablespoon honey, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon garlic powder
- Add the chicken breasts, and coat in the marinade. Let the chicken marinate for at least 30 minutes for maximum flavor; or just let it sit while the peppers cook.2 pounds boneless, skinless chicken breasts
- Press the "SAUTE" button on the Instant Pot. Add in 1 tablespoon of olive oil.1 tablespoons olive oil
- Once heated, add in the peppers and sprinkle with salt. Sauté for a few minutes until softened and slightly browned. Transfer the peppers to a plate.3 bell peppers
- Add in the remaining 1 tablespoon of olive oil and the onions, and sprinkle with salt. Sauté for a few minutes until softened and slightly browned. Transfer the onions to the plate of peppers.1 red onion, 1 tablespoons olive oil
- Press the "CANCEL" button.
- Add in the chicken, excess marinade, and chicken broth.½ cup chicken broth
- Place the lid on the Instant Pot and set the timer for 12 minutes. When the timer is up, release the pressure manually or naturally.
- Press the "CANCEL" button, remove the lid, and add in the peppers and onion.
- Press the "SAUTE" button, and stir the chicken, peppers, and onions together until everything is heated through.
- Serve the chicken, peppers, and onions in tortillas with your favorite toppings.
Notes
- Marinate chicken for 15-30 minutes while prepping and cooking the peppers. For more flavor, marinate in the fridge for up to 4 hours.
- I sauté the peppers in the Instant Pot, then cook the chicken, then combine. To cut down slightly on cook time, you can sauté the peppers on the stovetop while the chicken pressure-cooks.
- To quickly warm tortillas, wrap a stack in damp paper towels, and microwave for 30-60 seconds. Or wrap in foil, and place them in a preheated oven while the chicken and veggies cook.
- Serve Instant Pot fajitas with sour cream, guacamole, or salsa.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Fajita Chicken Marinade
I make the marinade for this Instant Pot fajita chicken with simple ingredients like soy sauce, lime juice, honey, and spices. It has a slightly sweet but mostly savory and bright flavor. A little chili powder spices things up, while cumin, garlic powder, and onion powder enhance the savory profile. If you’re gluten-free, you can substitute the soy sauce for tamari or coconut aminos. And you can swap the honey for agave, maple syrup, or brown sugar.
I recommend letting the chicken marinate for at least 30 minutes in the honey-lime mixture for the most flavor. But if you are short on time, just coat the chicken in the fajita marinade and let it sit while you cook the veggies in the Instant Pot.
How to Make Chicken for Fajitas in an Instant Pot Step by Step
Prep: Gather the list of ingredients for these Instant pot fajitas. Cut chicken breast into strips, then slice the bell peppers and red onion.
Marinate the Chicken: Combine ¼ cup of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of honey, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, ½ teaspoon of onion powder, ½ teaspoon of kosher salt, and ¼ teaspoon of garlic powder in a bowl. Then add 2 pounds of sliced boneless, skinless chicken breasts to the fajita marinade, and toss to fully coat. Let chicken marinate for 15-30 minutes, while the veggies cook. For maximum flavor, marinate chicken in the fridge for 2-4 hours.
Cook the Fajita Veggies: Press the “SAUTE” button on your Instant Pot, and add 1 tablespoon of olive oil. Once heated, add 3 sliced bell peppers and sprinkle with salt. Sauté for a few minutes, until softened and slightly browned. Then transfer the peppers to a plate. Next, add the remaining 1 tablespoon of olive oil, 1 sliced red onion, and a sprinkle of salt. Sauté for a few minutes, until softened and slightly browned. Then transfer the onions to the plate with the peppers. Press the “CANCEL” button.
Cook the Fajita Chicken: Add the chicken, excess fajita marinade, and ½ cup of chicken broth to the Instant Pot. Secure the lid and set the timer for 12 minutes. Once done, release the pressure manually or naturally. Press the “CANCEL” button and remove the lid. Then add the peppers and onions back to the pot with the chicken. Press the “SAUTE” button, and stir everything together until combined and heated through.
Assemble: Arrange fajita chicken and peppers on a serving platter, along with warmed tortillas. To quickly warm tortillas, wrap a stack in damp paper towels, and microwave for 30-60 seconds. Or wrap in foil, and place them in a preheated oven while the chicken and veggies cook.
Serve: My favorite thing about fajitas is that everyone gets to make their own! Fill tortillas with as much fajita chicken as you like, then top with sour cream, guacamole, pico de Gallo, or any favorite toppings.
How to Store, Freeze, and Reheat
Store leftover Instant Pot chicken fajita mix in an airtight container in the refrigerator for 3 days, or in the freezer for up to 3 months. Reheat fajita mixture on the stovetop over medium heat, stirring until warmed through. Or reheat in the microwave in 30-second increments. Assemble with freshly-warmed tortillas and toppings.
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