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.

If you prefer less juice in your fajita meat, then you can use a mesh strainer when cooking your fajita meat. Check out my 10 Best Instant Pot Accessories post for information about that and other great tools to use with your Instapot.

Want more delicious instant pot dinners? Sign up to download the FREE menu and color-coded grocery list so you can enjoy one of these great instant pot meals tonight.

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.

    • Altitude makes a big difference, add time if you are over 2000 ft. I am at close to 5000 & have to add 15% to the timing on recipes.

  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?

  7. Do you know how much taco seasoning is in a packet? I make my own and keep it in a jar. A tbsp maybe?

  8. Tiffany says:

    I made this last week with larger breasts of chicken that we’re not quite thawed. It worked perfectly.

  9. Made this tonight with totally frozen chicken tenders. I had frozen diced red and yellow bell peppers. Instead of taco seasoning I used fajita chicken seasoning. I used hot rotel tomatoes. This was fabulous. Yes there was a lot of juice so I drained the veggies,onions and peppers out then sliced the chicken. Husband and I loved it!

  10. Anonymous says:

    If I use frozen chicken thighs how long do you think i should cook for?

  11. Anonymous says:

    How long do I set this to slow cook?

  12. Do you cook on the slow-cooker setting?

  13. Anonymous says:

    Absolute success. Canned tomatoes, chicken, and taco seasoning for 8 then added the veggies for another 3. Kept the veggies al dented and everything cooked. Thank you so much!

  14. It was good, though my family complained that the meat was a dry. I ate more sauce on mine and thought it was okay for breasts. I prefer thighs for this reason. We ate the breasts over brown rice. I I shredded the leftover for enchiladas or taco soup. I haven’t decided. Thank you for the recipe,

  15. Love this recipe-it is delicious! This will definitely be a staple in my house 🙂 The only thing I wanted to bring to your attention is that your recipe says “with a slow cooker option” BUT you don’t offer that info in the actual recipe. I had to look through the comments to find it. If you are going to say that there is a slow cooker option please put it in the recipe. Thanks!

    • I agree. This is the first time using my pressure cooker instapot. I found that the can size of tomatoes would also be helpfful, it doesn’t give that information.

  16. The canned tomatoes at Aldis are Red Gold.

  17. Sounds like a great recipe but after 12 min my chicken was still very raw! 🙁 I have an Instant pot ip-duo. If I should try again I will definitely put vegetables in after as they were just mush by the time I got the chicken cooked 🙁

  18. Anonymous says:

    We do not eat tomatoes in my family. Are there other liquids we can substitute the diced tomato with?

  19. Anonymous says:

    First time using IP – I think I am in trouble – used fresh boneless cb and probably not enough water… b u r n – oops. Maybe we are having pizza tonight 😂

  20. I remove the veggies and chicken. Add a cup of white rice and put it on the rice function. Gives you delicious tomatoe rice and you don’t have to throw away the liquid!

  21. In total this recipe was great! I used a insta pot and frozen chicken tenders. At 12 mins high pressure my chicken cake out perfect. I did time from starting to table total was 52mins. But only about 10 of that was prep work. Just took the pot a bit to come to pressure

  22. Just made this with thawed out boneless skinless thighs. It’s so delicious and tender…chicken melts in your mouth!

  23. I was wondering if you could make this into a freezer meal? I have a friend that is a dog breeder and sometimes will need a couple freezer meals to feed her family since she will be busy with new puppies.

    • Oh, I not going to use frozen chicken – fresh then freeze.

    • Beth Moore says:

      Yes you can, Nikki! Just have her put the chicken, peppers, onion & taco seasoning in a freezer bag, then thaw overnight in the fridge, and 6-8 hours on low or 3-4 hours on high in the slow cooker and dinner’s ready. If she has an Instant Pot then she could just add 1 can diced tomatoes with green chilies. Add all ingredients to the pressure cooker pot. Set for 15 minutes cook time. Do a quick pressure release.

      Either way, it’s a great dinner idea when there are new puppies, or new babies, or kids in sports, or a really good novel that you want to read over the weekend instead of spending an hour or so over dinner!

  24. I have the power cooker…not instant pot. Will it work the same way??

  25. My insta pot is taking forever to come to pressure! Is that because the frozen chicken?

    • Beth Moore says:

      Ally – that is probably exactly what’s going on! You can check the seal and gasket, but you’ll want to add extra time, probably 5 – 10 minutes depending on the weight and whether or not your using a whole chicken or pieces when starting from frozen. Hope that helps!

  26. You didnt mention what settings to use, just cook for 12 minutes. This would be helpful for us beginners.

  27. I need to make a larger quantity. Should I increase cook time by double?

  28. Made this tonight. After the chicken/peppers cooked I used some of the tomato broth for the liquid and cooked some rice. And served chicken, peppers and onions over the rice. Delicious!

  29. Jessica says:

    Do we mix this together? The way the instructions read it’s just layer on top of layer.. but I don’t see the chicken getting seasoned that way very well??

    • Tiffany says:

      Jessia – Tiffany doesn’t always mix ingredients in the crockpot, which works really well on some recipes. It may depend on the size of your chicken tenders and how well each of them is seasoned. But, it usually doesn’t hurt to mix things up a bit either!


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