Instant Pot Fajita Rice
A versatile and easy one-pot meal you can get on the table fast!
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Servings: 6
Calories: 467kcal
Ingredients
- 3 ½ cups (800ml) chicken stock
- 2 cups (370g) rice basmati, rinsed until water runs clear and then drained
- 2 boneless, skinless chicken breasts cut into 1-inch cubes
- 3 bell peppers deseeded and diced
- 1 onion peeled and diced
- 4 tablespoons fajita seasoning
- 1 tablespoon smoked paprika
- salt to taste
- 1 cup (83g) shredded cheese
- ½ cup (130g) salsa
- ½ cup (123g) sour cream
Instructions
- Add chicken stock, rice, chicken breast, bell peppers, and onion into the Instant Pot insert.
- Sprinkle fajita seasoning, paprika and salt on top, making sure to not mix in.
- Cover, turn the valve to sealing position, set to high pressure, pressure cook (or manual) for 4 minutes.
- When done, perform a quick pressure release, open the lid and then stir in cheese, salsa and sour cream. Place the lod back on let and let it stand for 5 minutes before serving.
Video
Notes
- Rinse your rice beforehand. It removes excess starch, so the grains are less sticky.
- Add the salsa, sour cream, and cheese AFTER you pressure cook the chicken and rice.
- Make it Meatless - Leave out the chicken for a meatless meal. For a vegetarian meal, use vegetable stock instead of chicken stock.
- Make it EXTRA Spicy - Add in slices of poblano or jalapeno peppers and use a spicy salsa for an extra spicy fajita chicken rice bowl.
- Change the meat - feel free to use turkey instead of chicken.
- There are 9 Blue Plan SmartPoints in one serving of this.
Nutrition
Calories: 467kcal | Carbohydrates: 62g | Protein: 22g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 536mg | Potassium: 643mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2866IU | Vitamin C: 79mg | Calcium: 198mg | Iron: 2mg