Instant Pot Chicken Fajitas Recipe

Nothing is quite as fun to eat as sizzling-fresh fajitas, and they’re so easy to make with a pressure cooker. The sweet, spicy, and zesty marinade adds tons of Mexican flavor to the fajita chicken, and cooking it in my Instant Pot takes little more than pressing a button! Once the chicken and veggies are ready, I just serve them with warm tortillas and my favorite toppings, like sour cream and guac. Yum!

What’s in this Instant Pot Chicken Fajita recipe?

With just a few ingredients, like chicken, fresh veggies, and some spices, a tasty Mexican dinner will be on the table fast!

Chicken: For fajitas, use boneless, skinless chicken breasts, cut into thin strips. Honey: This adds sweetness to the chicken fajita marinade. Maple syrup or a similar sweetener can be used instead. Lime: Fresh lime juice adds zest and brightness to the marinade. Soy Sauce: This creates a more savory element to balance the other marinade ingredients. Use a low-sodium soy sauce to cut down on saltiness. Spices: Use a combination of chili powder, cumin, garlic powder, onion powder, and salt for the marinade. Bell Peppers: This classic fajita veggie adds freshness into the mix. Use any color bell peppers, cut into thin strips. Onion: Use red onion, cut into strips. Chicken Broth: This liquid helps cook the chicken in the Instant Pot.

How to Store and Reheat

Store Instant pot chicken fajitas in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven, in a skillet over medium heat, or in the microwave until the chicken is fully heated through.

How to Freeze

Store fajita chicken and veggies in a resealable bag, and freeze for up to 3 months. For best results, defrost in the fridge before reheating.

Note

I recommend letting the chicken marinate for at least 30 minutes in the honey-lime mixture for the most flavor. But if you are short on time, just coat the chicken in the fajita marinade and let it sit while you cook the veggies in the Instant Pot.