This healthy and delicious Chicken Fajita Bowl is ready in minutes when made in the Instant Pot!
Tender chicken, peppers, and onions are infused in Tex-Mex seasonings and ready for all kinds of tasty toppings!
The Instant Pot makes dinner time a breeze!
Instant Pot Chicken Fajita Bowls!
- Colorful and full of nutrition, Chicken Fajita Bowls are a fun family meal to make on taco night!
- Skip the Chipotle takeaway and make a healthy homemade Chicken Fajita Bowl with fresh ingredients and your favorite toppings
- Potluck and party-ready, serve straight from the Instant Pot and offer a variety of mix-ins and toppings so everyone can help themselves!
Ingredients and Variations
Chicken – Fresh or frozen chicken breasts, thighs, and even frozen chicken strips are perfect in this recipe and don’t need to be thawed! No chicken? Toss in leftover cooked ground beef, pork, or shrimp with the cooked veggies in Step 5.
Vegetables – For quicker prep, use a bag of frozen peppers and onions, no need to thaw! This is a great recipe for tossing in leftover veggies or sneaking in fresh veggies like diced broccoli, shredded Brussels sprouts, or sliced zucchini for those picky eaters!
Seasonings – Adjust the seasonings to suit your liking or use a packet of your favorite taco or chili seasoning blend. Spice it up with a shot of Tabasco added to the Instant Pot in Step 3.
Toppings – Customize your own Fajita Chicken Bowls with rice, beans, corn, diced tomatoes, salsa, guacamole, sour cream, shredded cheese, and cilantro or parsley.
Variations – Make a low-carb, low-calorie version by omitting the rice, beans, and corn and adding salad greens or shredded cabbage.
How to Make Instant Pot Chicken Fajita Bowls
Healthy and delicious Chicken Fajita Bowls are ready in minutes when made in the Instant Pot!
- Season chicken and sear in the Instant Pot. Add remaining ingredients and cook (per recipe below).
- Shred the chicken and spread it out on a baking sheet with vegetables.
- Broil the fajita chicken mixture until the edges are crisp and charred.
Serve with desired toppings and a drizzle of queso blanco.
Fajita chicken mixture will last up to 5 days in the refrigerator and can be enjoyed hot or cold in salads, wraps, burritos, or even omelets!
Did you enjoy these Instant Pot Chicken Fajita Bowls? Leave a comment and rating below!
Instant Pot Chicken Fajita Bowls
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 boneless skinless chicken breasts or 4 small
- 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
- Black or Refried Beans
- Avocado or Guacamole
- Tomatoes or Salsa
- Charred Corn
- Parsley or Cilantro
- Sour Cream or Crema
- 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.
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 information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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