Pressure Cooker Chicken Fajita Penne

Image of France Cevallos
Rated 5.0 based on 3 customer reviews
Pressure Cooker Chicken Fajita Penne
Pressure Cooker Chicken Fajita Penne
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  • Seasoning
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon oregano

  • Chicken
  • 1 1/2 pounds chicken breast, cut into 1/4-inch strips
  • 1 tablespoon olive oil
  • 1 medium red onion, cut into ½-inch wedges
  • 4 garlic cloves, minced

  • Pasta
  • 3 cups chicken broth
  • 1 cup salsa
  • 1 (16 ounce) box penne
  • 1 red bell pepper, cut into ½-inch strips
  • 1 yellow bell pepper, cut into ½-inch strips
  • 1 green bell pepper, cut into ½-inch strips
  • 1 cup shredded Cheddar cheese, and more to garnish
  • ½ cup sour cream
  • ½ cup chopped cilantro


For best results, we recommend using:


  1. Combine chili powder, salt, cumin, onion powder, garlic powder, and oregano in a bowl until seasoning is well mixed. Reserve 1 teaspoon seasoning. Coat chicken with the remaining seasoning.
  2. Set pressure cooker to Sauté on High. Add olive oil and saute half the chicken strips until lightly browned, 4 to 5 minutes. Transfer chicken to a bowl. Sauté remaining chicken and transfer to the bowl.
  3.  Lightly sauté onion and garlic in pressure cooker until fragrant, about 1 minute. Press Cancel.
  4. Combine chicken broth and salsa in the pressure cooker, scraping up any brown bits with a wooden spoon.
  5.  Stir penne pasta into broth mixture; top with chicken and bell peppers.
  6. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 5 minutes. Let pressure release naturally for 5 minutes, then set steam vent handle to Venting to quick-release remaining pressure.
  7. Open lid carefully and sprinkle with reserved seasoning and shredded Cheddar cheese. Stir to combine. Add additional salt, if desired.
  8. Spoon pasta into bowls and top with sour cream. Garnish with cilantro and additional shredded Cheddar cheese.
Mealthy tip:

Adjust the heat by using mild, medium or hot salsa. Any kind of pasta can be substituted for the penne. Rigatoni or rotini would work well.

Three medium chicken breasts is approximately 1 1/2 pounds chicken.

Double the Cheddar cheese to make it extra creamy. Or try half Cheddar cheese and half mozzarella cheese.


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Tracy Gallo

Tracy Gallo says:

This recipe was very yummy. At the end I stirred in spinach just into it welted some. I was worried about the bell peppers cooking too long, but everything came out perfect.

Image of Teddy Sibert

Teddy Sibert says:

Creamy, cheesy goodness with lots of southwest flavor. I added black beans and corn as well. Cooking pasta has never been easier!

Image of Sal Polisi

Sal Polisi says:

Don't let the long ingredients list fool you - this recipe is incredibly easy. I used gluten free penne pasta for my wife and kids, and they loved it. Also, I cooked the chicken in the pot of the pressure cooker in two batches, and the result was the perfect sear and cooked through to perfection. Tastes just like a fajita too.