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5
from 1 vote
Instant Pot Chicken Fajitas
Instant Pot chicken fajitas can be made in less than 30 minutes! This easy, weeknight meal is perfect for the whole family.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
dinner, Main Course
Cuisine:
Mexican
Servings:
6
servings
Calories:
316
kcal
Author:
Ashlee Welter
Ingredients
5
medium
raw chicken breasts
(about 4 pounds raw)
3
tablespoon
olive oil
¼
cup
water
1
package
taco seasoning
4
medium
bell peppers
any color
1
medium
white onion
Instructions
Slice peppers and onions into thin strips (about ¼ inch wide by 1 inch long). Set aside.
Slice chicken breast into thin strips (about ¾ inch wide by 2 inches long).
Place metal rack in bottom of instant pot. Layer chicken on top of metal rack.
In a small bowl, mix together the olive oil, water and taco seasoning. Pour over the chicken breast.
Place lid on instant pot, set valve to sealing position and set as manual cook time to 7 minutes.
Once 7 minutes is up, do a quick release and open lid.
Add the sliced peppers and onions, close lid, set valve to sealing position and reset manual cook time to 3 minutes.
Once 3 minutes is complete, do a quick release and open lid.
Remove meat and veggies from Instant Pot using a slotted spoon. Serve on tortillas or over rice.
Notes
Tip: freeze the chicken for 30 minutes before cutting. It is easier to cut slightly frozen chicken.
Nutrition
Calories:
316
kcal
|
Carbohydrates:
10
g
|
Protein:
41
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.02
g
|
Cholesterol:
121
mg
|
Sodium:
694
mg
|
Potassium:
891
mg
|
Fiber:
3
g
|
Sugar:
5
g