Instant Pot Chicken Fajitas Recipe
This Instant Pot chicken fajitas recipe is everything you would expect from a fajita recipe and more! Make it in no time with all of the wonderful Mexican flavors.
Serving8
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, (Do not drain)
- 14 ounces canned petite diced tomatoes with green chilies
- 3 bell peppers, sliced (1 red, 1 yellow and 1 green)
- 1 yellow onion, large, sliced
- 4 cloves garlic, minced
- 2½ teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ¾ teaspoon pepper
- 2 Tablespoons fresh lime juice
- 1 Tablespoon honey
Equipment
Instructions
- Place chicken on the bottom of the instant pot.
- Add the rest of the ingredients in the order they are listed - putting the honey right on top.
- Put the lid on turning the knob to SEALING.
- If chicken is frozen, cook for 25 minutes.
- If chicken is thawed, cook for 20 minutes.
- When the timer is done, turn the knob to VENTING and let all the pressure out for a quick release. Serve with your favorite toppings on tortillas or on top of a salad.
Notes
How to turn this into a freezer meal:
- Place chicken and all ingredients listed into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 1/3 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Serve on tortillas or on top of a salad.
Nutrition
Calories: 260 kcal · Carbohydrates: 25 g · Protein: 30 g · Fat: 4 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 73 mg · Sodium: 732 mg · Potassium: 889 mg · Fiber: 6 g · Sugar: 6 g · Vitamin A: 1706 IU · Vitamin C: 69 mg · Calcium: 58 mg · Iron: 3 mg