This Instant Pot Shredded Chicken Fajitas are a simple, time-saving dish, made with chicken breasts, peppers, onions, and a handful of seasonings, all wrapped up in a low-carb tortilla.
I like to shake up my regular dinner routine with these shredded chicken fajitas. They are full of flavor and so easy to make in the Instant Pot that I want to make it over and over again.
Why You’ll Love It
- Effortless: The Instant Pot does all the heavy lifting, transforming chicken, peppers, and onions into perfectly cooked fajitas in a fraction of the time it takes to make them the traditional way.
- Quick: Ideal for busy weeknights or when you’re craving something delicious without the wait.
- Healthier: Uses way less oil than the regular version, along with low carb or keto tortillas.
» You might also like this Easy Low Carb Chicken Fajita Casserole Recipe.
Ingredients You’ll Need
- Chicken Breasts – I use boneless, skinless chicken breasts.
- Seasonings – Salt, black pepper, garlic powder, cumin, paprika, chili powder
- Onion – I use sweet onions, but you can do red or yellow onions.
- Bell peppers – Use whatever color you like. I think it’s fun to use a variety of colors.
- Chicken Broth or water – Choose a low-sodium broth option for better control over the dish’s overall saltiness. If you don’t have it, water will do.
- Low-carb or Keto flour tortillas – There are so many different brands available now. Go with the ones you like best.
Equipment Needed
Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
Helpful Tips
- For even more efficiency, you can make extra chicken in the first step to use for later.
- Allow the Instant Pot to release pressure naturally for 5 minutes after cooking to ensure the chicken remains tender and juicy.
- Use two forks for traditional shredding or a hand mixer for a quicker, more efficient shredding process.
How to Make Instant Pot Shredded Chicken Fajitas
Step 1: Cook the chicken
Place the chicken breasts inside the Instant Pot. Season with 1 teaspoon salt, 1/2 teaspoon pepper and garlic powder. Pour the water around the chicken.
Close and lock the lid. Set the pressure release valve to the sealing position. Cook on high pressure for 7 minutes. Allow for a 5-minute natural pressure release, then release any remaining pressure.
Carefully open and remove the lid.
Step 2: Shred the chicken
Transfer the chicken to a cutting board. Using two forks, shred the chicken. It’s okay if it’s not 100% cooked yet, because it will continue to cook in the next step.
Quick Tip: Use these first two steps to easily make shredded chicken for so many different meals or as weekly meal prep. Add it to salads, sandwiches, or soups with little to no work at all.
Step 3: Cook with veggies
Pour out all but one cup of the liquid in the pot. Return the shredded chicken to the pot. Scatter the bell peppers and onion on top. Sprinkle on the remaining salt and pepper, chili powder, cumin, and paprika. Don’t stir.
Close and lock the lid. Pressure cook on high for 2 minutes, followed by a natural pressure release. Stir the contents of the pot.
Heat the tortillas until pliable. Serve the fajitas in the flour tortillas.
How to Store & Reheat
Storing
Place shredded chicken in an airtight container or sealable plastic bag before storing it in the refrigerator. Shredded chicken typically stays fresh for 3-4 days in the refrigerator. For longer storage, you can freeze shredded chicken. Use freezer-safe bags or containers, and remove as much air as possible to prevent freezer burn.
Reheating
Microwave: Reheat small portions in the microwave at 30-second intervals, stirring between each interval to ensure even heating.
Stovetop: For larger quantities, reheat in a pan on the stovetop over medium heat. Add a splash of broth or water to prevent drying.
Oven: Use an oven-safe dish, cover with foil, and reheat in the oven at a low temperature (325°F(165°C)) until warmed through.
To prevent the chicken from becoming dry, avoid overcooking during the reheating process. Check the temperature regularly. Add a small amount of broth or water while reheating to maintain moisture and prevent the chicken from drying out.
Questions About the Recipe
Can I use frozen chicken for this recipe?
It’s generally recommended to use thawed chicken for more even cooking. If using frozen chicken, you’ll need to add about 2 minutes to the cook time.
Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs for breasts. Thighs may result in a richer flavor and more moist shredded chicken.
How do I avoid the “Burn” notice on the Instant Pot?
Ensure there’s enough liquid in the Instant Pot, and deglaze the bottom to prevent the burn notice. Follow the manufacturer’s guidelines for your specific Instant Pot model.
YOU MIGHT ALSO LIKE
Pin it! If you liked this recipe please share it on Pinterest so others can find it too. We always appreciate your support! Follow us on Pinterest and Facebook to keep up on what we’re cooking up.
Instant Pot Shredded Chicken Fajitas
Equipment
Ingredients
- 1 pound (454 g) boneless skinless chicken breasts
- 1 1/2 teaspoons (9 g) salt divided
- 1 teaspoon (2 g) ground black pepper divided
- 1/2 teaspoon (2 g) garlic powder
- 1 cup (237 ml) water
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 small onion sliced
- 1/2 teaspoon (1 g) chili powder mild to spicy
- 1/2 teaspoon (1 g) ground cumin
- 1/2 teaspoon (1 g) smoked paprika
- 12 small low-carb flour tortillas
Instructions
- Place the chicken breasts inside the Instant Pot. Season with 1 teaspoon salt, 1/2 teaspoon pepper and garlic powder. Pour the water around the chicken.
- Close and lock the lid. Set the pressure release valve to the sealing position.
- Cook on high pressure for 8 minutes. Allow for a 5-minute natural pressure release, then release any remaining pressure.
- Carefully open and remove the lid. Check the internal temperature of the chicken to ensure it’s reached 165°F(75°C) or higher. If not, seal and cook for an additional 2 minutes.
- Transfer the chicken to a cutting board. Using two forks, shred the chicken.
- Pour out all but one cup of the liquid in the pot.
- Return the shredded chicken to the pot. Scatter the bell peppers and onion on top. Sprinkle on the remaining salt and pepper, chili powder, cumin, and paprika. Don’t stir.
- Close and lock the lid. Pressure cook on high for 2 minutes, followed by a natural pressure release. Stir the contents of the pot.
- Heat the tortillas until pliable. Serve the fajitas in the flour tortillas.
Notes
- For even more efficiency, you can make extra chicken in the first step to use for later.
- Allow the Instant Pot to release pressure naturally for 5 minutes after cooking to ensure the chicken remains tender and juicy.
- Use two forks for traditional shredding or a hand mixer for a quicker, more efficient shredding process.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.