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Instant pot chicken fajitas
4.95 from 77 votes

Instant Pot Chicken Fajitas

Instant pot chicken fajitas are so easy to make and require very simple ingredients. Cooked in under 20 minutes in the Instant Pot.
Author Diana
Servings 6 servings
Prep Time 5 minutes
Cook Time 4 minutes
IP to come to pressure 10 minutes
Total Time 20 minutes



  • 2 large chicken breasts sliced thinly
  • 1 large onion sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 1 tablespoon vegetable oil optional - for taste
  • 3 tablespoons fajita seasoning
  • ¼ cup (60 ml) water


  • Place all of the ingredients in the Instant Pot, mix everything so that the chicken and the peppers are well coated in the spices.
  • Seal the lid, and make sure that the valve is in sealing position. Choose manual or pressure cooker on high for 4 minutes. Once the cooking is finished, do a quick release and serve on warmed tortilla bread (Use gluten-free tortillas if following GF diet) with pico de galo (or simple tomato onion salad), avocado, cilantro leaves, and lime or lemon juice.


  • For a freezer meal, slice the chicken and the veggies, season the chicken and put everything in a freezer bag. Keep in the freezer for up to 3 months.
  • The bell peppers WILL become really tender, so if you prefer crunchy peppers then only add them AFTER pressure cooking. Cover with the lid, and let them steam for a couple of minutes before serving.
  • You could also cook this recipe using frozen chicken, the instructions will remain the same just set the cooking time to 7 minutes instead of 4 and I recommend not adding the peppers before pressure cooking as they'll become mushy.
  • WE CHANGED OUR RECIPE: If you've made this before, you may notice that the cooking time and the water amount have changed. We changed this recipe in February 2020, as this recipe was shared when we were new to the Instant Pot and thought it was a good idea to cook everything for 10 minutes which basically made the peppers go too tender. So we changed the recipe, by slicing the chicken a bit thinner, reduced the amount of water to 1/4 cup which is more than enough, and cooked for 4 minutes instead of 10. The result is 1000% times better!
  • This recipe was tested in the 6 quart Instant Pot.


Calories: 135kcal | Carbohydrates: 6g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 486mg | Potassium: 461mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1175IU | Vitamin C: 80.4mg | Calcium: 14mg | Iron: 0.9mg