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The BEST Chicken Fajitas | Instant Pot Recipe

Chicken and peppers on tortillas with a side of lime wedges and guacamole

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The BEST Chicken Fajitas!  Chicken, peppers, and onions cook in one pot making this a super easy, flavorful meal.

Ingredients

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For the Chicken

  • Juice of 1 medium lime
  • 1 Tablespoon white vinegar
  • 2 Tablespoons low sodium soy sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 2 pounds boneless skinless chicken breast or tenderloins – if the chicken breast is thick, pound to about ½ inch thickness

For the Peppers and Onions

  • 3 bell peppers (I like a combo of red, yellow, and orange), thinly sliced
  • 1 sweet or yellow onion, very thinly sliced

For Serving: 

  • Fajita size flour or corn tortillas, guacamole, sour cream or Greek yogurt, salsa or pico de gallo, sliced jalapeños, cilantro, lime wedges, etc.

Instructions

  1. Place the chicken ingredients in the pressure cooker pot. Arrange the chicken so it is in a flat layer on the bottom of the pot as much as possible.  
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 12 minutes.
  3. When cooking is complete, use a 10 minute natural release, then release any remaining pressure.
  4. Set chicken on a plate and shred or slice into strips.  Drizzle with some of the juices from the pot.
  5. Place peppers and onions into the pot and toss in the juices.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 2 minutes.
  6. When cooking is complete, use a quick release.
  7. To serve, place a few slices of chicken on a warm tortilla, top with peppers, onions, and other desired toppings like guacamole, sour cream, and salsa.

Notes

To warm several tortillas at a time, I wrap them in tin foil and place them in a 250°F oven for about 10 minutes.  Keep them wrapped until ready to serve.