Instant Pot Chicken Fajitas (Fast, Flavorful, and Foolproof!)

These Instant Pot chicken fajitas are my go-to when I want something colorful, juicy, and packed with flavor—but without hovering over a stove. I’ve made them on hectic weeknights and even for laid-back weekend dinners, and they’ve never let me down.

You toss everything in, let the Instant Pot do its thing, and just like that—you’ve got tender chicken and perfectly cooked peppers with just the right amount of spice. It’s the kind of meal that makes you look like you tried way harder than you actually did.

Why You’ll Love These Chicken Fajitas

• Ready in 30 minutes or less
• One-pot cleanup (hello, time saver!)
• Tastes like sizzling restaurant fajitas—without the hot skillet
• Great for tacos, rice bowls, or lettuce wraps

Plus, your kitchen will smell amazing.

Ingredients You’ll Need

I keep it simple but super flavorful:

• 1.5 lbs chicken (boneless, skinless breasts or thighs – I usually go with thighs for that juicy bite)
• 3 bell peppers, sliced (mix of red, yellow, green for that pop of color)
• 1 large onion, sliced
• 1 tbsp olive oil
• 1 packet fajita seasoning (or 2 tbsp homemade)
• 1/3 cup chicken broth or water
• Juice of 1 lime
• Tortillas (flour, corn, or low-carb)
• Optional toppings: sour cream, guacamole, shredded cheese, salsa, cilantro

How to Make Chicken Fajitas in the Instant Pot

Let me walk you through it—this is one of those “dump, cook, done” recipes that feels too easy for how good it tastes.

Step 1: I start by tossing the chicken with the fajita seasoning right in the Instant Pot.

Step 2: Add sliced onions and half of the bell peppers on top. This helps them soften during pressure cooking without turning to mush.

Step 3: Pour in the broth and squeeze in the lime juice. Lock the lid, seal the valve, and cook on High Pressure for 10 minutes.

Step 4: Let it naturally release for 5 minutes, then quick release the rest.

Step 5: Add the rest of the sliced bell peppers (the fresh ones!). Close the lid again (no pressure this time), and let them steam for about 3–5 minutes. This keeps them slightly crisp—just like classic fajitas.

Step 6: Shred or slice the chicken, stir everything together, and serve hot in warm tortillas. Don’t forget the toppings!

Variations to Try

Switch things up if you’re feeling adventurous:

• Add sliced mushrooms or zucchini for extra veggies
  
• Use steak or shrimp instead of chicken (adjust cook times)
  
• Go low-carb with lettuce wraps or over cauliflower rice
  
• Toss in chipotle peppers in adobo for smoky heat
  

How to Store and Reheat

These make the best leftovers.

• Store in an airtight container in the fridge for up to 4 days
• Freeze in portions for up to 2 months
• Reheat on the stovetop or microwave with a splash of broth

What to Serve With Chicken Fajitas

These fajitas go great with:

• Spanish rice or cilantro lime rice
• Refried beans or black beans
• Tortilla chips with queso or salsa
• A cold margarita or lime soda (no judgment either way)

More recipes

• Instant Pot Marry Me Chicken
• Instant Pot Chicken Enchiladas
• Instant Pot Rotisserie Chicken – Juicy, Flavorful, & Easy!

FAQ: 

Can I use frozen chicken?
Yes! Just cook for 12 minutes instead of 10. Slice after cooking.

Do I need to sauté the veggies?
Nope! Letting the second batch steam after pressure cooking keeps them crisp and fresh without extra steps.

Can I make this ahead of time?
Absolutely. Store in the fridge, then reheat and stuff into tortillas when ready to eat.

Is it spicy?
It’s more smoky than spicy—but that depends on your fajita seasoning. Add hot sauce if you want extra heat.

What size Instant Pot works best?
I use a 6-quart model. If you’re using an 8-quart, you can easily double the recipe.

Final Tips for the Best Chicken Fajitas

• Add your peppers in two stages—trust me, it makes a difference in texture.
• Squeeze fresh lime juice just before serving for that bright zing.

Warm your tortillas (in a pan or microwave) to make everything taste 10x better.