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–+ servings
4.76 from 25 votes

Instant Pot Fajita Rice

These Instant Pot Fajita rice bowls are so quick to make, filling and full of flavor! They make feeding the family so easy, and will soon become one of your favorite Instant Pot recipes.
Author Diana
Servings 6 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Equipment

Ingredients

  • 1 tablespoon (15 ml) vegetable oil
  • 2 medium (650 g) chicken breasts cut into bite sized pieces
  • 1 medium red onion diced
  • 3 bell peppers red, yellow and green - diced
  • 1 medium tomato diced
  • 2 cups (400 g) long grain rice rinsed
  • 6 tablespoons fajita seasoning
  • 2 cups (480 ml) vegetable stock
  • 4 tablespoons (60 g) sour cream optional
  • 1 cup (120 g) mozzarella cheese grated - optional

Instructions

  • On the Instant Pot, press on the SAUTE button and let the pressure cooker preheat. When the message HOT is displayed, add the oil and sear the chicken for 2-3 minutes. It does not need to be cooked all the way through.
  • Move the chicken to one side of the pot, then add the diced onion and bell peppers and cook them for a few minutes.
  • Switch off the SAUTE setting and add the diced tomato.
  • Rinse the rice until the water runs clear, then add it to the pot. Add the fajita seasoning with the stock and cover the pot with the lid.
  • Cover the Instant Pot with the lid and set the valve on SEALING position. Press on PRESSURE COOK or MANUAL on high for 8 minutes. Allow the Instant Pot to come to pressure, and cook. Once the cooking has finished, quickly release the steam.
  • With a fork, carefully fluff the rice.
  • Optional: Stir in sour cream, then sprinkle cheese on top and cover the Instant Pot again with a lid for 1 minute. The residual heat will allow the cheese to melt.
  • Give everything a quick stir and serve with your toppings of choice.

Video

Notes

  • The nutritional facts are rough estimates and are calculated for the fajita rice without any sour cream, cheese or toppings.
  • You can use steak instead of chicken. Keep everything the same (saute first, then pressure cook).
  • If you like the peppers firm/crunchy, leave them out and only add them after pressure cooking the fajita rice.

Nutrition

Calories: 435kcal | Carbohydrates: 57g | Protein: 26g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 531mg | Potassium: 576mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2400IU | Vitamin C: 81mg | Calcium: 135mg | Iron: 1.2mg
Find it online: https://littlesunnykitchen.com/instant-pot-fajita-rice/