• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Foodie Eats

  • Home
  • Recipes
    • Air Fryer Recipes
    • Dessert
    • Drinks
    • Entrée
    • Gluten-Free
    • Instant Pot
    • Sides
    • Soups
    • Starters
    • Slow Cooker
    • Vegan
    • Whole30
  • How To
  • About
    • About
    • Our Story
    • Disclosure
    • Contact
    • Privacy Ploicy
  • Subscribe
  • Instant Pot Recipes
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Air Fryer
  • Dessert
  • Drinks
  • Entrée
  • Gluten-Free
  • Instant Pot
  • Low Carb
  • Sides
  • Slow Cooker
  • Soups
  • Vegan
  • Whole30
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Instant Pot

    Instant Pot Fajitas - Perfect for Salad

    Published January 11, 2019. Last modified January 17, 2019 By Gary White

    114 shares
    • Share
    • Yummly
    Jump to Recipe Print Recipe
    fajitas salad image for Pinterest

    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:

    • Instant Pot Salsa Chicken with Lime and Black Beans
    • Instant Pot Chicken Chili
    • Instant Pot White Chicken Chili

     

    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 ½ tablespoon measuring spoon

    Remove 1 ½ 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 ½ 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.
    5 from 1 vote
    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: Gary White

    Ingredients

    • 1 ½ tsp. sea salt
    • 1 ½ tsp. ground cumin
    • ½ tsp. garlic powder
    • ½ tsp. onion powder
    • ½ tsp. chili powder
    • ½ 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
    • ½ cup chicken broth

    Instructions

    • Add all spices to bowl and mix together. Remove 1 ½ 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 ½ 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
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

     

     

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




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

    Primary Sidebar

    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

    As Featured On

    Parade logo Delish logo Romper logo MSN logo Pop Sugar logo Forkly logo Shari's Berries logo Greatist logo Bulletproof Blog logo FoodBlogs logo openfit logo Brit+Co logo Misfits Market logo life Health HQ logo Zola logo Sortathing logo Pure Wow logo Cafe Mom logo VegNews logoBrightlyWell+Good

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2021 The Foodie Eats

    114 shares
    114 shares