Chicken Fajitas

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Chicken Fajitas
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Notes
["Beyond
• For an 8-quart Instant Pot, you must either use 1 1/4 cups broth or increase all the ingredients by 50 percent. (The sauce will take up to 5 minutes longer to reduce in step 6.)
• This recipe delivers only the chicken and vegetables for fajitas. You’ll also need warmed flour or corn tortillas; peeled, pitted, and thinly sliced avocados; shredded Monterey Jack, Cheddar, or Swiss cheese (or even a purchased Tex-Mex blend); minced scallions; sour cream; and/or stemmed, minced fresh cilantro leaves.
• If you want to make your own seasoning blend, skip the packet and mix the following in a small bowl: 1 tbsp chili powder, 1 tbsp mild smoked paprika, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tbsp dark brown sugar, and 1 tbsp table salt.
*Using a –­20°F CHEST FREEZER?
There is no difference in cooking times."]
cuisine icon Keywords
30-60 min, 6 people, chicken broth, contributed, cook 40 min, dairy free, dinner, easy, fajita seasoning, frozen bell pepper strips, frozen chicken tenders, large onion, main course, max pressure cook, modern, pickled jalapeño rings with some of the pickling juice, prep 5 min, pressure cook

prep icon Prep Time
5 min
cook icon Cook Time
40 min

serving icon Servings
6 people
Ingredients
  • 1 large onion
  • 3/4 cup chicken broth
  • 12 ounces fajita seasoning
  • 2 tbsp pickled jalapeño rings with some of the pickling juice
  • 2 lbs frozen chicken tenders
  • 1 lb frozen bell pepper strips
Instructions
  • Place the onion slices in an Instant Pot. Add the broth, half the seasoning blend, and all the pickled jalapeño rings with their juice and stir well. Set the pot’s rack (with its handles up) or a large, open vegetable steamer in this mixture.
  • Set half the chicken tenders on the rack. Sprinkle them with half the remaining seasoning blend (that is, a quarter of the original volume). Top with the remaining chicken tenders and sprinkle with the remaining seasoning blend. Top everything with the bell pepper strips. Do not stir or toss. Lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Poultry, Pressure Cook or Manual on High pressure for 15 minutes with the Keep Warm setting off.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs, silicone cooking mitts, or thick hot pads to remove the rack or steamer from the pot, letting the chicken fall into the sauce below. Stir well.
  • Press the button for SAUTE, set it for High, More or Custom 400°F. Set the timer for 15 minutes.
  • As the sauce comes to a simmer, use a slotted spoon to transfer the chicken tenders and the vegetables to a serving platter. Boil the sauce, stirring often, until reduced to a glaze, about 10 minutes. Turn off the SAUTÉ function and pour the sauce over the chicken and vegetables before serving.
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