Instant Pot Chicken Fajitas

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recipe by From Freezer to Instant Pot Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Fajitas are so easy when you start with frozen chicken tenders! You may need to cut the tenders into smaller bits before serving them, depending on how stuffed you like the tortillas. We prefer them filled to the brim with whole tenders in the mix. You may want to take more, um, delicate bites. The best way to cut them to bits is to use kitchen shears after cooking. The pickling brine from the jalapeño rings adds salt and a little sour kick to the dish. The amount you use is not crucial (there’s already enough liquid in the pot). Just stick a tablespoon into the jar and pull out some of the rings with their brine. A little more or less won’t change the overall character of the dish. Unfortunately, because of the way the timing works in this recipe, you can’t use fresh bell pepper strips. They get too soggy with the longer cooking time that the chicken tenders require.

Inspired by:

recipe updated Jun 8, 2020


  • Onion icon
    1 (about 140 g)
  • Chicken broth icon
    Chicken broth
    ¾ cup (about 186.75 g)
  • Fajita seasoning icon
    Fajita seasoning
    170.25 g (about ¾ cup)
  • Pickled jalapeno icon
    Pickled jalapeno
    2 tbsp (about 30 g)
  • Frozen chicken tenders icon
    Frozen chicken tenders
    454 g (about 30 ¼)
  • Frozen bell pepper strips icon
    Frozen bell pepper strips
    454 g (about 2 cups)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Serving plate
  • kCook icon Inner pot
  • kCook icon Rack

Step preview

  1. Add onion to the inner pot
  2. Add chicken broth, fajita seasoning and pickled jalapeno to the inner pot
  3. Stir well
  4. Place a clean rack in the inner pot
  5. Place frozen chicken tenders on the rack
  6. Sprinkle with fajita seasoning
  7. Top with frozen chicken tenders
  8. Sprinkle with fajita seasoning
  9. Top with frozen bell pepper strips
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, High, 15 min
  12. Release pressure -
  13. Remove rack, letting chicken and vegetables fall into the sauce
  14. Stir inner pot well
  15. Pre-heat - Sauté, More
  16. Wait until simmering
  17. Transfer just the content of inner pot to serving plate
  18. Heat inner pot until reduced while stirring frequently - approx 10 min
  19. Pour content of inner pot into serving plate
  20. Serve
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