Skip tacos this week and whip up a fun new meal that everyone in the family will love! This Instant Pot Chicken Fajita Rice is packed with a ton of southwest flavor and glorious cheese! It’s a super easy, delicious, and filling meal perfect for lunch or dinner!
Check out how easy Instant Pot Chicken Fajita Rice is to make:
If you are a Mexican/southwest food lover, you are absolutely going to love Instant Pot Chicken Fajita Rice! It’s a flavorful rice dish made peppers, onions, and chicken. It requires almost no prep and takes only minutes to cook. It really is the perfect one pot meal for weeknight dinners! This recipe can also be easily doubled or tripled with no added time for large families!
Being that tacos are a weekly staple around here that nobody really argues about, changing that up was something I was pretty nervous about. Luckily, this was just as well received! My little one even asked for seconds, which almost cause me to fall out of my chair.
This dish is pretty much a simple spin on the Instant Pot Beef and Brown Rice Burrito Bowls I made recently. I figured we love anything that comes in a bowl with rice, why not try it with another Mexican/southwest dish, chicken fajitas. Not only is this meal easy to make, it’s also cheap, and a great way to sneak in a few veggies your kiddos normal wouldn’t even touch. You can even make it a little healthier you can easily substitute the sour cream for non-fat Greek yogurt and omit the cheese.
If you are looking for an easy meal you can throw together literally in 5 minutes, you have to give Instant Pot Chicken Fajita Rice a try!
Instant Pot Chicken Fajita Rice
Turn IP onto saute. When hot add butter/oil and chicken. Cook until chicken turns white.
Turn IP off and add rice, broth, peppers, onion, chilies, and seasoning. Don’t stir everything together but use the back side of a spoon to push down any rice sticking out of the liquid.
Close IP lid and set to seal. Cook on manual high pressure for 4 minutes. When Timer is up, allow for a 5 minute natural pressure release.
After 5 minutes, release any remaining pressure. Add in sour cream and stir well.
Top with shredded cheese and place lid back on pot for around 5 minutes (to melt the cheese). Top with desired toppings such as tomatoes, sour cream, avocado, etc.
- 1 lb boneless skinless chicken breast cut into bite sized pieces
- 1 tbsp butter/oil
- 1 1/3 cup long grain rice rinsed
- 1 1/3 cup chicken broth/stock
- 1 medium green pepper chopped
- 1 medium red pepper chopped
- 1 small onion
- 1 pkg Fajita seasoning
- 1 small can chopped green chilies
- 1/4 cup sour cream
- 1 cup shredded monterey jack chees
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Turn IP onto saute. When hot add butter/oil and chicken. Cook until chicken turns white.
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Turn IP off and add rice, broth, peppers, onion, chilies, and seasoning. Don't stir everything together but use the back side of a spoon to push down any rice sticking out of the liquid.
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Close IP lid and set to seal. Cook on manual high pressure for 4 minutes.
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When Timer is up, allow for a 5 minute natural pressure release.
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After 5 minutes, release any remaining pressure. Add in sour cream and stir well.
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Top with shredded cheese and place lid back on pot for around 5 minutes (to melt the cheese).
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Top with desired toppings such as tomatoes, sour cream, avocado, etc.
If you are looking for another delicious and quick meal check out this Instant Pot Chicken, Broccoli, and Rice or Instant Pot Cashew Chicken!
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This was really good, my wife and kids all loved it. My son told me to “put this into the recipes we want to keep making”.