Instant Pot Chicken Fajita Pasta
Instant pot chicken fajita pasta recipe combines everything you love about fajitas into a tasty pasta dish. The pressure cooker makes this meal in minutes!
Servings: 6
Cost: $11.12, $1.85 per serving
Ingredients
- 2 boneless skinless chicken breasts cut into bite size picces
- 2 tablespoon Taco seasoning
- ½ onion diced
- 1 bell peppers diced (one red and one green)
- 2 teaspoons minced garlic
- 1 can diced tomatoes with green chilis 10 oz
- 2 cups chicken broth
- 16 oz penne pasta cooked
- 2 cups shredded cheddar cheese
- Optional toppings avocados, diced tomatoes, sour cream, tortilla strips
Instructions
- Add the diced chicken, taco seasoning, onion, bell peppers, minced garlic, diced tomatoes with green chilies, and chicken broth to the Instant Pot.
- Stir to combine.
- Secure the lid and set the valve to the Sealing position.
- Cook on High Pressure for 15 minutes.
- When the cooking time is complete, carefully perform a quick release to release the remaining pressure.
- Remove the lid and stir the mixture.
- Stir in the cooked penne pasta and shredded cheddar cheese until the cheese is melted and everything is well combined.
- Serve warm with avocado, diced tomatoes, sour cream, and tortilla strips, if desired.
Notes
The ingredient list appears to call for both 1 red and 1 green bell pepper, so the instructions and cost calculation use 2 bell peppers total.
Cook the pasta separately before adding it to the Instant Pot.
Store leftovers in an airtight container in the refrigerator.
Add fresh toppings after reheating for the best texture.
Nutrition
Calories: 508kcal | Carbohydrates: 62g | Protein: 29g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 379mg | Potassium: 557mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1143IU | Vitamin C: 31mg | Calcium: 309mg | Iron: 2mg
