Instant Pot Chicken Fajita Bowls
These healthy Instant Pot Chicken Fajita Bowls are a fantastic recipe for a family friendly dinner or easy meal prep lunches. They are made entirely in one pot with PIP rice!
Servings: 4
Calories: 431kcal
Equipment
Ingredients
Chicken Fajitas
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 2 large boneless skinless chicken breasts*
- ⅔ cup water
- 1 teaspoon lime juice
- 1 small onion sliced
- 2 bell peppers sliced (your choice of color)
- 2 garlic cloves minced
PIP Rice
- 1 cup long grain white rice**
- 1 cup water
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- Juice of 1/2 lime
Bowl
- 1 cup Black beans or Refried Beans
- 1 Avocado or Guacamole
- Tomatoes or Pico de gallo
- 1 cup Charred Corn
- Cilantro
- Lime wedges
- Sour Cream or Crema optional
- Salsa optional
Instructions
- Turn the Instant Pot on using the Sauté function. Add the olive oil.
- Season the chicken breasts with chili powder, garlic
powder, onion powder, and paprika. Add the chicken breasts to the pot and sear for 1-2 minutes per side. - After searing both sides, add the water and lime juice to the pot. Stir the brown bits off the bottom of the pot with a wooden spoon.
- Place the onion, bell peppers and garlic on top
of the chicken. Place the included trivet over the chicken and vegetables. - In a small (2 cup) oven proof glass bowl, add the rinsed rice, water, oil and salt. Carefully place the bowl on the trivet, ensuring it is at least 1 inch below the top of your inner liner.
- Place the lid on top and turn the valve to the sealing position.
- Turn the Instant Pot to the Pressure Cook-High Pressure setting and set the
timer for 10 minutes. When the 10 minutes is complete, allow the pot to sit an additional 10 minutes or a natural pressure release. - After the 10 minute natural release, carefully turn the knob to vent and release the remaining pressure.
- Remove the chicken and place it on a cutting board. Fluff the rice and add the juice of a half lime.
- Assemble the bowls with the beans, avocado, tomatoes and rice.
- After the chicken has allowed to rest for a few minutes, shred it using two forks. Add the chicken to the bowls.
- Serve the bowls topped with cilantro, lime wedges and optional salsa and sour cream.
Notes
*Do not use small chicken breasts or they will overcook. Be sure to use chicken breasts' that are at least 1 inch thick, preferably about 1 1/2 inches thick.
**This recipe is for white long grain rice only. If you use brown rice, it won't be cooked in the cooking time it takes to cook the chicken. I you want to use brown rice, follow the instructions, remove the chicken, peppers and onions from the pot when the time is done. Then return the lid to the pot and cook the brown rice under pressure for an additional 10 minutes.
Nutrition
Serving: 1g | Calories: 431kcal | Carbohydrates: 45g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 51mg | Sodium: 440mg | Fiber: 11g | Sugar: 6g