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

Ingredients
  • 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.
Instructions
  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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Instant Pot Beans for the Freezer

I’ve been making this recipe for years in the slow cooker.  It’s one of my favorites, because you get a lot of bang for your buck and for your time.  Using the Instant Pot makes it really easy too.  Not that the slow cooker is hard to use, but the Instant Pot (or any pressure cooker) makes it faster.

This recipe makes a lot and that’s a good thing!  Freeze the beans in 1-2 cup quantities, depending on your family size.  You can use them just like you would canned black beans.  A quick thaw int he microwave and they’re ready to be added to:

  • tacos
  • quesadillas
  • enchiladas
  • casseroles or soups
  • mash them to make “refried” beans

 

The kids love having these in the freezer for a quick snack or late meal.  Grab a tortilla, cheese and any other fixings you like and you have a healthy, quick meal.

Since I’ve made these a number of times, I’ve learned that you can substitute for the diced jalepeno.  I don’t always have a fresh pepper on hand, so I’ve used a can of diced green chilies or diced jalapeno instead.  Any of these options works fine.

Instant Pot Beans for the Freezer
Ingredients
  • 1 lb. dry pinto beans
  • 1 lb. dry black beans
  • 10 big cloves garlic, crushed
  • 2 onions, diced
  • 4 oz can diced green chilies or diced jalapeno
  • 1½ tsp. cumin
  • 2 Tbs. Kosher salt
  • 1 Tbs. black pepper
  • water - enough to cover the beans, but no higher than half way mark on pot
Instructions
  1. Sort and rinse beans. Place in the instant pot.
  2. Add remaining ingredients to the pot.
  3. Set manual cook time for 25-30 minutes, depending on how soft you like the beans.
  4. Do a natural pressure release.
  5. Mash or keep them whole.
  6. Can be frozen for later use.

 

 

 

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