![]() Storage – Store cooked fajita mix in an airtight container in the fridge for up to 4 days.Remember that when cooking from frozen, make sure to add an extra 5 minutes to the total cook time. To cook your frozen Instant Pot Chicken Fajitas, simply dump the mixture into the Instant Pot and cook following the directions above. Then place the ingredients in glass meal prep containersor freezer-safe plastic storage bags and keep in the freezer for up to 3 months. Prep Ahead, Freezer Prep And Storageįreezer prep for uncooked mix – Just slice everything up, making sure to cut your vegetables in thicker strips. To keep your chicken from being submerged, place a trivet in the Instant Pot insert and then put your chicken and vegetables on top of that. You need to have some liquid (broth or water) in the Instant Pot so it can come up to pressure. Thinly sliced chicken breasts work better for this Chicken Fajitas in Instant Pot recipe than thicker cuts.Ĭhef’s Tip: It’s important that you do NOT skip out on the chicken broth if you’re afraid of your chicken and vegetables becoming too soupy.Add to sandwiches and rice or pasta dishes throughout the week. If you’re lucky enough to have leftovers of this Chicken Fajita Instant Pot recipe, you can use as a base for meal prep.Keep in mind, this may cook your veggies longer and make them mushy and fall apart. If you’re looking to make shredded Chicken Fajitas in Instant Pot, you may want to add on an extra few minutes of cooking time to make them slightly more tender and easy to shred.Cooking time does not include time needed for the Instant Pot to come up to pressure or for the pressure to release.Serve shredded chicken with the bell peppers, onions and tortillas. Remove the chicken from the slow cooker and shred.Place the lid on, and cook for 3-4 hrs (I recommend 3 1/2 hrs) on high, or 6-7 hrs on low.Add all of the ingredients to your slow cooker, plus 1 cup of diced tomatoes.No Instant Pot? No Problem! You can make these chicken fajitas using your slow cooker instead. Serve with tortillas and your choice of toppings.Squeeze some lime onto your Pressure Cooker Chicken Fajitas and garnish with parsley.Remove the chicken, place it on a cutting board and shred.Open the lid and take out the bell peppers and onions.Then perform a quick pressure release to allow any remaining steam to escape. When cook time is complete, allow for 5 mins natural pressure release.Set to Manual / High Pressure for 7 mins.Place the lid on, lock and turn the valve to sealed position.Add the sliced bell peppers and onions on top of the Chicken, try to distribute them in an even layer.Add the chicken breasts and 1 cup of chicken broth to the Instant Pot and sprinkle with taco seasoning and garlic.Just the thing to make ahead for a family or company picnic, birthday party, Cinco De Mayo fiesta, or a Quinceanera celebration. Plus it is a great excuse for you to whip up some Instant Pot Steak Fajitas, Instant Pot Chicken Breast, or this super easy Instant Pot Chicken Tortilla Soup and Instant Pot Mexican Rice Instant Pot Chicken Fajitas are the kind of quick and easy make-ahead meal that’s perfect for feeding a crowd. If you’re looking for a frugal meal that you can easily double or triple, these Instant Pot Fajitas are it. Just cut everything up, dump into the Instant Pot, press start and you’re done. This Instant Pot Fajita Chicken recipe is one to add to your Dump and Start Instant Pot collection. And these Instant Pot Chicken Fajitas do not disappoint in that aspect.Ĭreating recipes that can be cooked in one pot, or even better, in my trusty Instant Pot is totally my jam. If you haven’t figured it out by now, I looooooove making one-pot meals. ![]() ![]() ![]() For more information, check my disclosure ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |