This Easy Weeknight Pressure Cooker Chicken Fajita Recipe is a family favorite. So easy to make you still taste the love even though you may not have the time.
Love a recipe that’s always delicious in a pinch. Chicken fajitas are one of our go to weeknight recipes on days that are super busy. Any recipe I don’t have to think about and can just throw together but it super delicious in spite of my lack of exuberance is wonderful. It’s literally a recipe where you can feel the love even though I might have not put a whole lot of effort into it.
After our trip to California, I really felt like I had to step my fajita game up. It’s really … because it’s healthy and filled with vegetables (actually fruit but you get what I mean). I’m becoming more and more … with healthy food and I find that some of the places I love to visit the most have the most delicious, healthy comfort food.
I make this recipe in the pressure cooker just because it’s a better use of my time. If you don’t have a pressure cooker throw all of these ingredients (minus the chicken broth) into a storage bag and let it marinate for a bit. Then toss it into a heavy bottom pan or grill over medium high heat and cook for about 6 to 10 minutes (depending on thickness of chicken) or until completely cooked.
Family of six it’s easy to spend most of my time in the kitchen but I also like spending time with my family so my intent is always to make a big batch of this so there will be leftovers. Unfortunately, (or fortunately I”m not sure which) that never happens. I’m lucky we get to enjoy it.
Easy Weeknight Pressure Cooker Chicken Fajita Recipe
Makes 12 fajitas
- 2 pounds boneless chicken thighs (cut into strips)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 2 small onions, sliced
- 3 cloves garlic, minced
- 2 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon adobo (onion, garlic, pepper
- 3 bell peppers, sliced
- juice from 1 lime
- 1 cup chicken broth
- 1 (8 ounce) can diced tomatoes and chiles
- 12 flour tortillas
Season chicken with salt and pepper and set aside.
Press saute, add olive oil and garlic.
Once onions are translucent add chicken.
Then add seasoning, peppers and juice from lime.
Cancel saute. Then and chicken broth and diced tomatoes and chiles.
Secure and lock lid on pressure cooker. Press the poultry (or manual) button and set to 15 minutes.
Once finished, quick release and serve on soft tortilla.
These are so delicious, I actually don’t add anything to mine. But I always have cheese, sour cream, salsa and avocados available for those who might want some extras.
If you want to make this a vegetarian pressure cooker dish, use black beans and increase the cooking time to 25 minutes.