We love this Instant Pot recipe for light and tasty chicken fajitas. Like most recipes, I like to keep it simple and so I let the chicken, peppers and onions be the stars of the meal.
Cooking with an Instant Pot is scary at first. I feel like dishes come out slightly different every time, but they’re always good. Start with my recipe for Taco Chicken. Go look – I’ll wait right here…
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The first rule of Instant Pot is don’t forget the water! I’ve done that a few times and wondered why there’s no seal! If you have a lot of liquid after cooking, you may want to remove all but a cup.
Add the veggies on top of the cooked chicken. If you look reeeeeally hard you can see the cooked chicken peaking out of all those veggies. Next I add a can of tomatoes and taco seasoning.
Next time, I’m using a red pepper too – OY – the orange and yellow peppers lost some color and it’s a very yellow meal!
Not that there’s anything wrong with yellow. Think of it as eating a bit of sunshine in every bite!
Now, I’m on a low carb diet, so I’m not eating tortillas. I put the fajitas over cauliflower rice – sometimes I add a little cheese and greek yogurt, and delish!
Every bite was fabulous. Like my own Chipotle. But yellow. It’s one of those recipes where you can’t wait for the leftovers… for breakfast. Oh, yes I did.
You could definitely eat it with flour or corn tortillas, or if you want low carb, buy these Mama Lupe low carb tortillas. Here are a few options to make low carb / keto tortilla recipes yourself – check out my friends’ blogs below for some great options and then stick around for my chicken fajita recipe at the bottom of the post.
I love tortilla bowls so much, I’m going to give that a try with these recipes. I’ll let you know which one works best!
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- 3 large chicken breasts (frozen)
- 2 tbs taco seasoning
- 1 can tomatoes
- 1/2 c water
- 2 bell peppers sliced thickly
- 1/2 large yellow onion, sliced thickly
Cook chicken on manual for 17 minutes with a quick release.
Remove any excess liquid, leaving about 1/2 cup. Add the sliced peppers & onions (make the slices fairly thick). Add the tomatoes or salsa and the taco seasoning and mix.
Cook on manual for another 10 minutes or until the chicken can easily shred. Use quick release.
Nutrition InformationYield 6 Serving Size 1 cup
Amount Per Serving Calories 129 Total Fat 2g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 1g Cholesterol 51mg Sodium 288mg Carbohydrates 6g Fiber 2g Sugar 3g Protein 19g