Instant Pot Chicken Fajitas (with a slow cooker option)

Slow Cooker Chicken Fajitas has been one of my most popular recipes, both on the site and in my kitchen.  These Instant Pot Chicken Fajitas are destined to be just as popular.

They couldn’t be easier to make.  The Instant Pot version starts with still frozen chicken, adds onions and bell peppers along with a can of Red Gold Petite Diced Tomatoes with Green Chilies.

The tomatoes provide not only the extra liquid needed to bring the pot to pressure, but also a fantastic flavor boost.  Canned tomatoes are one of the staples that I always keep on hand in the kitchen.  In fact, I have a whole drawer in the pantry dedicated to tomatoes.  And Red Gold is my favorite brand.

I admit that I’d never thought too much about the flavor difference of canned tomatoes until I visited Red Gold in Indiana and then did a taste test myself.  Red Gold actually tastes like tomatoes.  Really good, farm fresh tomatoes. In fact, Red Gold was recently named the best canned tomato by Epicurious.  The tomatoes are grown on family farms in the Midwest and the Red Gold company is family-owned.  Those things shine through in every aspect, including the flavor of the tomatoes.

We usually wrap the chicken fajita filling in soft taco shells, adding cheese, sour cream and other fixings.  But it also makes great nachos.  Or try serving it over rice.

Using the Instant Pot makes the whole process quick.  You can have the entire meal done in about 30 minutes and that includes putting the ingredients in the pot, allowing time for it to come to pressure and to cook.

Instant Pot Chicken Fajitas (with a slow cooker option)

Serves: 6-8 servings

  • 2 lbs. frozen, boneless chicken tenders
  • 3 Peppers (Green, Red, and Yellow), sliced
  • 1 Onion, sliced
  • 1 can Red Gold Petite Diced Tomatoes with Green Chilies
  • 1 Package of Taco Seasoning
  • Flour or corn tortillas
  • Toppings – sour cream, cheese, guacamole, etc.
  1. Put frozen chicken tenders in pot.
  2. Add peppers and onions and pour tomatoes over the top.
  3. Sprinkle taco seasoning over everything.
  4. Seal the lid and set the cook time to 12 minutes. Do a quick pressure release.
  5. Serve in tortillas with toppings.

Disclosure: This post is sponsored by Red Gold, however all opions are my own.

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  1. Do the veggies get really soft when cooked like this in the instant pot? My family loves fajitas and I am in love with my instant pot, but I am scared the veggies will turn to mush.

    • The veggies do get soft. If you want them crisper, leave them out till the end of cooking time. Release the pressure on the pot, then add the veggies and give it another 1-2 minutes of cook time.

  2. I am still learning my IP, and I happen to have thawed tenders I would like to use. Any idea how much time I should cut back? Thanks!

  3. 12 minutes is definitely not long enough. Chicken was raw in the middle.

    • Ashley, I used frozen chicken tenders and the 12 minutes was long enough, but if your chicken was a larger cut or your pressure cooker cooks a bit different that can affect the cook time. If that happens, you can seal the lid again and set it for more time.

  4. Anonymous says:

    Do I add watee

  5. How do we open the pot to add veggies -won’t that cause t to take another 15 mins to get pressurized again?

  6. Mine was very liquidy. Was anyone else’s?

    • Yes, the instant pot version of this does turn out pretty liquidy. You’ll need to serve with a slotted spoon. Because the pot needs extra liquid to come to pressure, there’s not a great way around this.

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