Description
Instant pot chicken fajitas bring sizzling Tex-Mex flavors to your table in about 30 minutes, with tender chicken and peppers that cook together in one pot. Just layer everything in your Instant Pot, pressure cook, and finish with a quick sear for those charred edges that make these fajitas taste like they came straight from a restaurant.
Ingredients
Scale
Seasonings and liquids:
- 1 cup water
- 1 pkg au jus seasoning
- 1 pkg ranch dressing mix
- 1 pkg Italian dressing mix
- 0.5 teaspoon chili powder
Proteins:
- 2 chicken breasts (thinly sliced)
Vegetables:
- 2 bell peppers (sliced)
- 0.5 red onion (sliced)
Instructions
- Pour 1 cup of water into your Instant Pot liner and sprinkle in the au jus seasoning packet, stirring until combined, then nestle your 2 thinly sliced chicken breasts into the mixture.
- Seal the lid and set the valve to sealing, then cook on high pressure for 2 minutes at 100% power.
- Let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure from the valve.
- Drain out most of the cooking liquid from the pot, keeping just 2 tablespoons behind for later.
- Switch your Instant Pot to saute mode and stir in the ranch dressing mix packet, Italian dressing mix packet, and 1/2 teaspoon of chili powder.
- Add your 2 sliced bell peppers and 1/2 sliced red onion to the chicken, gently tossing everything together to coat evenly in the seasoning blend.
- Continue sauteing on medium heat for 3 to 5 minutes, stirring occasionally, until your peppers and onions reach the tenderness your family prefers, adding that reserved 2 tablespoons of liquid if the vegetables seem too dry for your taste.
Notes
- Slice your chicken breasts thin and as evenly as possible so they cook through quickly and absorb the seasoning better during those 2 minutes.
- The natural pressure release is important here because rushing it can make your chicken tough, so set a timer for 5 minutes and resist the urge to release early.
- When sautéing your peppers and onions, keep the heat at medium so they soften nicely without drying out, and add back that reserved liquid if needed to keep everything moist and flavorful.
- Cut your peppers and onions into similar-sized strips so they cook evenly with the chicken, and taste the mixture before serving since seasoning strength varies between brands of dressing mixes.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 75 mg