Instant Pot Chicken Fajita Pasta Recipe

overhead view of a bowl of instant pot chicken fajita pasta with a fork.

4.50 from 4 votes

Instant Pot Chicken Fajita Pasta Recipe

Enjoy all the bold, smoky flavors of classic chicken fajitas in a comforting, one-pot pasta dish. This recipe uses the power of the pressure cooker to infuse penne with seasoned broth and tender chicken, finished with a splash of cream and fresh bell peppers.

Prep Time10

Cook Time10

Pressurize Time10

Total Time30

Course: Main Course

Cuisine: Mexican

Servings: bowls

Calories: 543kcal

Author: Becky Hardin

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

*You can use chicken thighs if you prefer. If using frozen raw chicken strips, increase pressure cooking time to 6-8 minutes.

**I used penne, but any short pasta shape will work well. Take the lowest boil time listed on the pasta box, divide it by two, and subtract one minute for the perfect Instant Pot cook time.

***Easily swap for an equal amount of your favorite jarred salsa.

****Coconut cream also works for a dairy-free option.

Tips:

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.

Stovetop Method: Sauté the chicken, onions, and garlic in a large pot or Dutch oven, then stir in the broth, pasta, and seasoning. Simmer covered for about 10-12 minutes until the pasta is tender, then stir in the heavy cream and sliced bell peppers at the end to keep them crisp.

Storage: Store Instant Pot chicken fajita pasta in an airtight container in the refrigerator for up to 3 days.

Nutrition