Dinner doesn’t have to be a complicated time of the day. Especially when you are making these delicious Instant Pot Chicken Fajita Bowls. Not only are they somewhat easy to make, but they are also done rather quickly and ready to serve.
We love to make this recipe on busy weeknights. It is the perfect meal after a super busy day and thanks to the Instant Pot it is done quite fast and ready to put on the table. These Instant Pot Chicken Fajita Bowls are a great solution for your weekly meal plan, allowing you to cook a nutritious and delicious dinner any night of the week.
When you create this recipe, you will be reminded of your favorite restaurant. Easy to make without taking too much work to create, and easier on the budget than getting take out. This recipe is sure to please everyone that gathers around your table.
Because my Instant Pot Chicken Fajita Rice became such a big hit (and one of my most visited recipes last year, even on Facebook), I thought it would be fun to reinvent them in a way for a new take.
How to Make Instant Pot Chicken Fajita Bowls
When it comes to this delicious recipe, thankfully you don’t have to do too much in the way of prep. While you do have to slice the vegetables and prepare the chicken, you will find this recipe perfect for those nights you just don’t know what to make. Chances are you probably already have all the ingredients on hand.
- To get started making this recipe you will want to ensure that you have boneless skinless chicken breasts. They make this recipe easier to complete and come out tender and juicy every time.
- Heat your Instant Pot using the Saute-Normal function and add in your olive oil.
- Using a small bowl, combine your chili powder, garlic powder, onion powder and paprika. You want to ensure that you sprinkle your spice mixture over the chicken breasts as evenly as possible on all sides.
- Add your seasoned chicken breasts to the pot and sear on both sides. You will want to make sure they are seared for about 1-2 minutes on each side.
- After searing, add your water and lime juice into your instant pot. Place the sweet onions, red peppers, orange peppers, and garlic on top of your chicken.
- Attach the lid to the Instant Pot and ensure that you set the valve to sealing. Turn your Pot to the Pressure Cook-High Pressure setting and set the timer to run for 10 minutes.
- Once your Instant Pot has completed cooking, release the pressure manually by switching the valve to the venting position.
- Remove your chicken from the Instant Pot and shred it using a fork.
- Transfer the chicken and peppers to a baking sheet.
- Broil on high in the oven for 3-5 minutes or until the edges start to become slightly charred and crispy.
- Serve with your favorite garnishes.
What Can I Use to Garnish Instant Pot Chicken Fajita Bowls?
There are so many different garnishes you can choose to use for these delicious fajitas. We like to use a variation of the following:
- Rice
- Black or Refried Beans
- Avocado or Guacamole
- Tomatoes or Salsa
- Charred Corn
- Parsley or Cilantro
- Sour Cream or Crema
Instant Pot Chicken Fajita Bowl
Ingredients
For the Fajita Chicken
- 1 tablespoon olive oil
- 1 tablespoon chili powder see notes
- 2 teaspoons garlic powder see notes
- 1 teaspoon onion powder see notes
- 1 teaspoon paprika see notes
- 2 large or 4 small boneless skinless chicken breasts
- ⅔ cup water
- 1 teaspoon lime juice
- ½ sweet onion sliced
- 1 red pepper sliced
- 1 orange pepper sliced
- 2 garlic cloves minced
To Garnish, all optional and to taste
- Rice
- Black or Refried Beans
- Avocado or Guacamole
- Tomatoes or Salsa
- Charred Corn
- Parsley or Cilantro
- Sour Cream or Crema
Instructions
- Heat the Instant Pot using the Saute-Normal function. Add the olive oil.
- In a small bowl, combine the chili powder, garlic powder, onion powder, and paprika. Sprinkle the spice mix evenly over all sides of the chicken breasts. Add the chicken breasts to the pot and sear for 1-2 minutes per side.
- After searing both sides, add the water and lime juice. Place the sweet onion, red pepper, orange pepper, and garlic on top of the chicken. Attach the lid and ensure the valve is in the sealing position. Turn the Instant Pot to the Pressure Cook-High Pressure setting and set the timer for 10 minutes.
- Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position.
- Remove the chicken and shred it. Transfer the chicken and peppers to a baking sheet. Broil on High for 3-5 minutes, or until the edges have started to crisp and char. Serve with your favorite garnishes.
Notes
You can use any peppers you have on hand-- I like the sweetness of orange and red pepper, but green and yellow are delicious as well.
Broiling the chicken is optional but highly recommended. It helps create more texture and crunch-- otherwise the vegetables tend to get a little soggy.
Nutrition
If you’re looking for a delicious and quick dessert for after dinner, check out this Perfect Instant Pot Cheesecake or Instant Pot Pumpkin Chocolate Chip Cheesecake!
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