Instant Pot Chicken Fajitas Recipe
Strips of honey-lime marinated chicken, bell peppers, and onions cook up quickly and easily in the Instant Pot to make the tastiest fajita filling!
Servings: 4 people
Calories: 380kcal
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
*Chicken tenders or strips of boneless chicken thighs can be used instead.
**Use tamari or coconut aminos for a GF alternative to soy sauce.
***Agave or maple syrup can be used in place of honey.
Instead of the listed spices, feel free to use an equivalent amount of fajita seasoning mix.
Tips:
- 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.
Nutrition
Calories: 380kcal | Carbohydrates: 11g | Protein: 51g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1510mg | Potassium: 1183mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3467IU | Vitamin C: 123mg | Calcium: 42mg | Iron: 2mg