Cooked chicken strips and veggies on an oval black cast iron skillet on a wooden trivet surrounded by cilantro, lime and jalapeno peppers
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Chicken Fajitas (Fajitas de Pollo) in Instant Pot®

Course Dinner
Cuisine Mexican
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 4
Author Dr. Karen Lee

Ingredients

  • 2 tbsp butter, ghee, or avocado oil
  • 1 1/2 lbs chicken breast thinly sliced
  • 1/2 cup chicken broth
  • 1/4 cup fresh cilantro chopped
  • 1 red onion peeled and sliced
  • 5 cloves fresh garlic minced
  • 1 small red bell pepper stemmed, seeded, and sliced
  • 1 small green or yellow bell pepper stemmed, seeded and sliced
  • 2 jalapeño peppers stemmed, seeded and sliced
  • 1 russet potato peeled and cut into wedges
  • 1 small tomato seeded and diced
  • 1 1/2 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/4 tsp ground black pepper
  • 1/4 cup fresh lime juice

Optional Toppings and Fixings

Instructions

  • Add the healthy fat of your choice to the Instant Pot and press "Sauté." When the fat has melted, add the chicken and brown for 2 minutes on each side. 
  • Remove the browned chicken to a plate and set aside. Add the broth to deglaze the Instant Pot.
  • Press the "Keep Warm/Cancel" button. 
  • Add the cilantro, onion, garlic, bell peppers, jalapeños, potato, tomato, salt, cumin, chili powder, oregano, black pepper, lime juice, and chicken, then stir to coat the chicken.
  • Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the "Manual" button and set for 5 minutes.
  • When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 10 minutes. 
  • Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid. 
  • Serve immediately with your favorite fajita toppings and fixings. 

Notes

  • Make sure to dry the chicken breast strips before browning them. Otherwise, you'll end up with too much liquid for them to brown.
  • Do not crowd the chicken strips in the inner pot. I had to sauté  them in small batches to get the golden brown color. 
  • You'll end up with more liquid from peppers and onions so you only need about 1/4 cup of chicken broth.
  • Cooking time will depend on how thick the chicken strips are. I cut mine about 1/4" thick and cooked for 8 minutes on HIGH, and released the pressure manually because I didn't want the vegetables to get too soft.
  • If you want more spicy heat, use 4 Jalapeño peppers or more.