Instant Pot Fajitas - Perfect for Salad
Easy peasy fajita chicken and veggies.
Servings 6
Calories 296kcal
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