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the completed chicken fajitas instant pot

Instant Pot Chicken Fajitas

A quick and easy meal that is full of great Mexican flavor!
5 from 5 votes
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Course: Dinner, Main Course
Cuisine: American, Mexican, Western
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 4 minutes
Servings: 4
Calories: 481kcal


  • 2 1/2 pounds (1.1kg) boneless and skinless chicken breast cut into strips
  • 1 cup (240ml) chicken broth
  • 2 tablespoons fajita seasoning
  • 3 bell peppers (1 red, 1 yellow, 1 green or orange), sliced in thicker long slices
  • 1 large onion sliced
  • 1 tablespoon lime juice
  • zest of 1 lime
  • 8 small corn or flour tortillas
  • Optional toppings: sour cream, parsley, avocado, lime wedges


  • Pour chicken broth into the Instant Pot insert, and in chicken strips and sprinkle with fajita seasoning.
  • Place bell peppers and onions on top of the chicken distributed in an even layer.
  • Add the lime juice and zest.
  • Place the lid on and turn the valve to the sealing position. Set to Manual Pressure / High Pressure for 4 minutes.
  • When done, perform a quick pressure release, open the lid and transfer fajita mixture to a serving plate.
  • Squeeze some additional lime juice onto the chicken and veggies.
  • Serve with tortillas and toppings of your choice.



  • Use a meat thermometer to check for doneness. Chicken should be cooked to an internal temperature of 165F / 74C. 
  • Cut the chicken into evenly sized pieces. 
  • The onions and peppers may be more tender than traditionally cooked fajitas, but you will still love this recipe. 
  • Cook time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.
  • There are 4 Blue Plan SmartPoints in one serving of this.


Calories: 481kcal | Carbohydrates: 32g | Protein: 65g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 673mg | Potassium: 1426mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3001IU | Vitamin C: 125mg | Calcium: 73mg | Iron: 2mg