Instant Pot Chicken Fajitas
Instant Pot Chicken Fajitas
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Servings: 4 people
Calories: 217kcal
Cost: $5
Equipment
Ingredients
- 1 pound chicken **skinless, boneless chicken thighs or breasts cut into2 or 2.5 inch thin strips
- 1 onion **medium yellow onion thickly sliced.
- 1 tbsp garlic **minced.
- 1 green bell pepper **sliced thickly. Medium bell pepper.
- 1 red bell pepper **sliced thickly. Medium bell pepper.
- 1 orange bell pepper **sliced thickly. Medium bell pepper.
- 2 tbsp Fajita seasoning **use our homemade sugar free & salt free fajita seasoning for best flavor
- 1 tbsp Better Than Bouillon **chicken base in paste form.
- ¼ cup Water
- 2 tbsp Olive Oil **use light or extra light or you may use any neutral oil. Refer the list in NOTES below.
- salt **according to your personal preference.
Instructions
- Marinate chicken: Cut the skinless, boneless chicken thighs or breasts or both into 2-2.5 inch thin strips & marinate them with 2 tbsp homemade fajita seasoning, salt (use according to your own personal preference) & 1 tbsp olive oil or any neutral oil. Massage the chicken pieces very well with the fajita seasoning & oil and keep them in the fridge overnight for the best flavor.
- Saute aromatics: Set the instant pot on SAUTE function and add 1 tbsp oil. When the oil becomes moderately hot gently release the garlic & saute for 1 min, add the onion and saute for 60 seconds.
- Deglaze pot: Pour water and deglaze the pot very well scrapping the sides and the bottom of the pot with the help of a spatula. This will help loosen ay stuck food particles & help prevent the BURN error. CANCEL the SAUTE function.
- Pressure Cook: Now throw in the bell peppers & the marinated chicken strips, add better than bouillon chicken base on top of the bell peppers. DO NOT stir or mix the ingredients in the pot. Secure the lid, seal the valve and PRESSURE COOK on HIGH for 3 minutes. When the cooking cycle is over the instant pot will begin to beep, immediately perform a quick pressure release by manually moving the valve from the sealing to the venting position. Open the lid carefully when the metal pin on the lid drops.
- Stir & serve: Now, give everything in the pot a good stir. This will help mix the ingredients well. You'll have a little more sauce because the onion and the bell peppers will also release moisture. Serve hot with Mexican rice, Cilantro lime rice, Jasmine rice or stuff the fajita chicken in tortillas. If you prefer more sauce add more water or chicken stock at this stage. Enjoy!
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Notes
- Neutral oils: Flavorless oils like avocado oil, canola oil, sunflower oil, extra light or light olive oil, vegetable oil are all good examples of neutral oil. The do not have any taste or flavor of their own. You can use any of these oils to make the chicken fajitas in instant pot.
- Saucy fajita chicken: If you prefer more sauce you can add ⅓ or ½ cup water instead of ¼ cup. The veggies and the onion will also release some amount of moisture.
- Should I add salt: Yes, you need to add salt according to your personal taste preference because our homemade fajita seasoning is salt free and also sugar free.
- Crisp & crunchy bell peppers: If that's what you prefer do not pressure cook the bell peppers instead add them once the pressure cooking cycle is over and allow them to rest for 5-10 before serving. This way the bell peppers will perfectly cook down and also remain crunchy.
Nutrition Facts
Instant Pot Chicken Fajitas
Amount Per Serving
Calories 217
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 41mg14%
Sodium 44mg2%
Potassium 329mg9%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 11g22%
Vitamin A 2050IU41%
Vitamin C 103mg125%
Calcium 24mg2%
Iron 1mg6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 217kcal | Carbohydrates: 8g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 44mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2050IU | Vitamin C: 103mg | Calcium: 24mg | Iron: 1mg