Quickly get dinner on the table with this easy Instant Pot Chicken Fajita Pasta. Ready to serve in less than 30 minutes, it's a delicious go-to for tasty weeknight dinners.
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 spice, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ pound dry rotini pasta
Add the diced tomatoes on top. Do no 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). Mix well.
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.
Work quickly when mixing in the heavy cream as you do not want all the heat to escape before adding the peppers. You need the pasta still very hot to ensure the peppers soften.
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.
Nutritional information does not include optional toppings.
Storage: Store instant pot chicken fajita pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.