Instant Pot Fajitas – Perfect for Salad

Instant Pot Fajitas Salad

It’s not always fun to eat light and healthy, but that doesn’t mean it can’t taste great while doing it. At least, that’s our philosophy! The idea for this recipe came during a season while eating a Whole30 diet. So we took one of our favorite foods and put it on top of a salad! These Instant Pot fajitas chicken and veggies are everything! The chicken is seasoned perfectly and the veggies are crisp tender and not overcooked. I’m pretty sure we’ll be eating this later in the year topped with cheese and sour cream, rolled in a flour tortilla!

 

More Chicken Breast Recipes:

 

fajitas salad topped with guacamole in white bowl

 

The Process

separated spices in metal bowl

Add all spices to bowl…

 

blended spices in metal bowl with whisk

…and mix together.

 

spice blend in metal bowl with 1/2 Tbsp measuring spoon

Remove 1 1/2 teaspoons of spice blend and set aside.

 

thinly sliced chicken in Ziplock back

Add thinly sliced chicken to Ziplock bag…

 

thinly sliced chicken topped with oil and spices in Ziplock back

…and add 2 tablespoons of oil, lime juice, and remaining spices.

 

thinly sliced chicken marinating in Ziplock back

Mix well to coat chicken and marinate in refrigerator for at least one hour.

 

raw fajita vegetables

Using sauté setting… once hot, add 2 tablespoons of oil, peppers, onions, and scallions.

 

raw fajita vegetables topped with spices

Add reserved 1 1/2 teaspoons of spice blend…

 

fajita vegetables sautéing with spices

…mix well…

 

fajita vegetables

…and sauté for about 5 minutes. Do not overcook, they should still have a little texture. Remove and set aside.

 

chicken broth in Instant Pot

Do not rinse or wipe pot. Add chicken broth…

 

raw chicken in Instant Pot

…and chicken with marinade. Lock lid and cook for 10 minutes at high pressure. Once cook time is complete, quick-release pressure. Drain off excess liquid and serve chicken in the fajita style of your choice. At the time we posted this recipe, we were eating a Whole30 diet, so we added the chicken and veggies to a salad. But you could totally add them to tortillas with cheese and sour cream, if you like. There are no rules!

 

And this is the AMAZING Result…

fajitas salad topped with guacamole in white bowl

 

And as Always… Please Pin & Share the Love!

fajitas salad image for Pinterest

 

★ Did you make this Instant Pot Fajitas Salad?

Please give it a star rating below! ★

fajitas salad topped with guacamole in white bowl

Instant Pot Fajitas - Perfect for Salad

Easy peasy fajita chicken and veggies.
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 296kcal
Author: The Foodie Eats

Ingredients

  • 1 1/2 tsp. sea salt
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground coriander
  • 4 Tbsp. olive oil divided
  • 2 Tbsp. lime juice
  • 2 lbs. boneless skinless chicken breasts cut into thin strips
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1 cup yellow onions cut with the grain into strips
  • 1 green onion thinly sliced
  • 1/2 cup chicken broth

Instructions

  • Add all spices to bowl and mix together. Remove 1 1/2 teaspoons of spice blend and set aside.
  • Add thinly sliced chicken to Ziplock bag and add 2 tablespoons of oil, lime juice, and remaining spices. Mix well to coat chicken and marinate in refrigerator for at least one hour.
  • Using sauté setting… once hot, add 2 tablespoons of oil, peppers, onions, and scallions. Add reserved 1 1/2 teaspoons of spice blend, mix well, and sauté for about 5 minutes. Do not overcook, they should still have a little texture. Remove and set aside.
  • Do not rinse or wipe pot. Add chicken broth and chicken with marinade. Lock lid and cook for 10 minutes at high pressure. Once cook time is complete, quick-release pressure. Drain off excess liquid and serve chicken in the fajita style of your choice. 
  • Once cook time is complete, quick-release pressure. Drain off excess liquid and serve chicken in the fajita style of your choice. 

Notes

At the time we posted this recipe, we were eating a Whole30 diet, so we added the chicken and veggies to a salad. But you could totally add them to tortillas with cheese and sour cream, if you like. There are no rules!

Nutrition

Calories: 296kcal | Carbohydrates: 7g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 671mg | Potassium: 747mg | Fiber: 1g | Sugar: 2g | Vitamin A: 885IU | Vitamin C: 69.7mg | Calcium: 32mg | Iron: 1.9mg

 

 

You Might Also Like

No Comments

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    shares