Instant Pot Chicken Fajitas
This recipe is packed with flavor and endlessly adaptable - make soup, dip, nachos, fajitas, and more!
Ingredients
- 2 frozen chicken breasts
- 1 onion - diced
- 2-3 bell peppers - diced
- 1 can diced tomatoes - with juice
- 1 can corn - drained
- 1-2 cups chicken stock - depending on how thick you like it (1 cup for dips, fajitas, nachos, etc.; 2 cups for soup)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, lime wedges, chopped cilantro
Instructions
Sauté the aromatics (optional):
- Set your Instant Pot to sauté mode. Add a splash of oil and cook the onions and bell peppers for 2-3 minutes until softened. If you're short on time, you can skip this step and throw everything in directly.
Dump and Go:
- Add the frozen chicken breasts, canned tomatoes, corn, chicken stock, and spices. Stir to combine.
Pressure Cook:
- Seal the lid and cook on high pressure for 12-15 minutes. If your chicken breasts are thick, lean toward 15 minutes to ensure they cook through. If your two chicken breasts are frozen together, increase the time to 18 minutes.
Release and Shred:
- Let the pressure release naturally for 5-10 minutes, then quick release the rest. Remove the chicken, shred it with two forks, and stir it back into the soup.
Taste and Adjust:
- Add more seasoning, a splash of lime juice for a fresh kick, chopped cilantro, etc.
Notes
Serving Suggestions
Now, let’s talk about how to serve your Instant Pot Chicken Fajitas. The possibilities are endless:
1. Classic Fajitas: Load the shredded chicken mixture onto warm flour or corn tortillas. Top with shredded cheese, sour cream, or fresh cilantro for a simple, satisfying meal.
2. Tortilla Chip Dip: Keep the mixture thick and serve it with tortilla chips for an easy appetizer or snack. Sprinkle extra cheese on top and call it a party!
3. Soup Vibes: Add the full 2 cups of chicken stock, and you’ll have a hearty fajita soup. Ladle it into bowls and garnish with sour cream, shredded cheese, and a squeeze of lime.
4. Burrito Bowls: Skip the tortillas and serve the fajita mixture over rice or cauliflower rice. Add your favorite toppings like avocado or a dollop of guacamole for a quick Tex-Mex bowl.
5. Nacho Night: Spread tortilla chips on a baking sheet, spoon the chicken fajita mixture over the top, sprinkle on some cheese, and bake until bubbly.
