Pressure Cooker Chicken Fajitas

Image of Marrekus and Krysten Wilkes
Rated 4.0 based on 5 customer reviews
Pressure Cooker Chicken Fajitas
Pressure Cooker Chicken Fajitas


  • 2 pounds chicken tenderloins
  • 1 taco seasoning packet
  • 1 tablespoon olive oil
  • 1 (24 ounce) can diced tomatoes
  • 1 green bell pepper, cut into 1/4-inch thick strips
  • 1 red bell pepper, cut into 1/4-inch thick strips
  • 1 yellow bell pepper, cut into 1/4-inch thick strips
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 lime, juiced
  • salt and ground black pepper
  • corn tortillas
  • optional toppings: guacamole, salsa, shredded cheese, cilantro


For best results, we recommend using:


  1. Stir chicken and taco seasoning together in a bowl until chicken is evenly coated.
  2. Set pressure cooker to Sauté on Normal. When it reads "HOT", add oil.
  3. Sear chicken tenderloins until browned, about 2 minutes per side. Press the Cancel button to turn off the Sauté function.
  4. Add tomatoes, bell peppers, onion, garlic, and lime juice to chicken; season with salt and pepper.
  5. Lock pressure cooker lid in place and set steam vent to Sealing. Select Poultry and cook on High Pressure for 4 minutes. 
  6. Set steam vent handle to Venting to quick-release pressure. Press Cancel.
  7. Press the Sauté button on Normal and cook the chicken and bell peppers until liquid is reduced and desired consistency is reached, 2 to 4 minutes.
  8. Use a slotted spoon to transfer chicken and bell peppers to tortillas.
  9. Serve with your favorite toppings.
Mealthy Tip

Use chicken breasts instead of tenderloins if you already have them on hand! Just cut the breasts from top to bottom into 1/4-inch thick strips. The cook time will be the same.

Substitute flour tortillas for the corn tortillas if desired!

You can buy the pre-made taco seasoning or make your own for a fresh, preservative-free version.

For more Chicken Fajitas recipes, you might enjoy:

One-Pan Chicken Fajitas

Chicken Fajitas

Chipotle Chicken Fajitas

Nutrition Facts

Per Serving: 530 calories; 15g fat; 20.9g carbohydrates; 75g protein; 199mg cholesterol; 760mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 530 Calories from Fat 139
% Daily Value*
Total Fat 15g 24%
Saturated Fat 4g 21%
Trans Fat 0.0g
Polyunsaturated Fat 2.7g
Monounsaturated Fat 6.6g
Cholesterol 199mg 66%
Sodium 760mg 32%
Total Carbohydrate 20.9g 7%
Dietary Fiber 6g 26%
Sugars 10.2g
Protein 75g
Vitamin A 57% Vitamin C 246%
Calcium 13% Iron 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Image of caroline chambers

caroline chambers says:

Yum. Definitely liquidy but like the author said, just use a slotted spoon to drain off before building your tortillas!

Image of Jason Owens

Jason Owens says:

Tasty but very runny. Probably will make a good soup for leftovers.

Image of Haley Morrison

Haley Morrison says:

Very easy. Only used half the peppers, onions and tomatoes in the multipot with the chicken — the rest we kept whole and chopped as toppings. Kids loved it!

Image of Jennifer Shafei

Jennifer Shafei says:

Tasted great, but very watery. I had to put the chicken and veggies in a strainer. Good news, I’m going to use the liquid from this in a veggie soup.

Image of Lisa Tisdel

Lisa Tisdel says:

Was easy to make but very runny and sort of bland. I added some seasonings to my increase the flavor