Marinated Instant Pot Chicken Fajitas
These Marinated Instant Pot Chicken Fajitas, or Fajitas De Pollo in Spanish, are spicy, smoky, sizzling hot strips of chicken breast served with sliced red and green bell peppers, and sautéed onions in flour tortillas.
Servings 8
Calories 324kcal
Ingredients
Chicken Fajita Marinade
- 1/4 cup orange juice
- 2 Tablespoons lime juice
- 1/3 cup oil
- 1/4 cup soy sauce
- 2 Tablespoons Worcestershire
- 2 Tablespoons fajita seasoning (Homemade or Store-Bought)
- 1 Tablespoon minced garlic (about 3 cloves)
Chicken Fajitas
- 2 pounds chicken breast cutlets, sliced into thin strips
- 1 onion sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 8 flour tortillas
Fajita Toppings (Optional)
- Shredded Cheese
- Sour Cream
- pico de gallo
- Guacamole
- chopped cilantro
- sliced limes
Instructions
Chicken Fajita Marinade
- In a large measuring cup or bowl, combine the ingredients under Chicken Fajita Marinade above.
- Place 2 pounds of chicken breast in a plastic zip-top bag. Pour the fajita marinade over the chicken. Securely close the plastic bag and refrigerate several hours, preferably overnight.
- Just before starting to cook, remove the chicken from the marinade and drain.
Instant Pot Chicken Fajitas
- Wait a minute for the oil to heat and then add the thin chicken strips and cook for about 5 minutes. Stir, turning, and cook for about 3 minutes more. Remove the chicken, cover with foil, and set aside until ready to serve.
- Saute vegetables. Add the sliced onions, green and red bell peppers, and stir, cooking for about 5 minutes or until the onions and bell peppers are softened and slightly charred. Remove and place on serving platter with chicken. Serve hot with flour tortillas and your favorite fajita toppings.
Stove Top Chicken Fajitas
- Heat a large skillet over medium-high heat and add oil. When the oil is hot, add the sliced chicken and cook for about 5 or 6 minutes, stirring until all sides are browned and the chicken is no longer pink, and the juices run clear.
- Add the sliced onions and bell peppers and stir until they are softened and slightly charred about 5 minutes. Remove from heat and serve with flour tortillas and your favorite fajita toppings.
Video
Notes
To make this recipe, I used a 6 quart Instant Pot Duo.
Don't have an Instant Pot, make the chicken fajitas on top of the stove. See the instructions in the Skillet Chicken Fajitas Recipe.
Tips For Perfect Instant Pot Chicken Fajitas
- Marinade the chicken overnight, if possible. If you don't have that much time, I recommend marinating at least for an hour.
- Be Sure your chicken slices are not too thick. For this recipe to cook quickly the chicken strips need to be very thin. If you use chicken tenders, you will need to slice those vertically into 1/4 inch strips.
- Be sure to set the SAUTE function to the "More" setting. This is the hottest setting for the Saute function and should be used. Otherwise, it may not get hot enough to cook the chicken.
- For oil, I recommend using vegetable, avocado, or peanut oil. You need an oil that has a high smoke point and does not burn if used with high heat.
Nutrition
Calories: 324kcal | Carbohydrates: 20g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 836mg | Potassium: 588mg | Fiber: 1g | Sugar: 4g | Vitamin A: 629IU | Vitamin C: 38mg | Calcium: 47mg | Iron: 2mg