Combine the soy sauce, lime juice, honey, chili powder, cumin, onion powder, salt, and garlic powder in a bowl.
¼ cup soy sauce, Juice of 1 lime, 1 tablespoon honey, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon garlic powder
Add the chicken breasts, and coat in the marinade.
2 pounds boneless skinless chicken breasts
Let the chicken marinate for at least 30 minutes for maximum flavor, or skip marinating if short on time.
Press the Sauté button on the Instant Pot.
Add in 1 tablespoon of olive oil.
2 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.
2 tablespoons olive oil, 1 red onion
Sauté for a few minutes until softened and slightly browned. Transfer the onions to the plate of peppers.
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 Sauté 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
Storage: Store Instant Pot chicken fajita mix in an airtight container in the refrigerator for 3 days. Assemble fresh to serve.