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Instant Pot Fajita Chicken Bowl

This Instant Pot Chicken Fajita Bowl is a pot-in-pot method. This allows you to cook your seasoned chicken, rice, and peppers and onions for an incredible fajita rice bowl. Whip this up for lunch, dinner, or meal prep. Pile on your favorite toppings for this chicken fajita rice bowl.
Course Dinner
Cuisine Mexican
Keyword  instant pot mexican recipe, chicken bowl instant pot, chicken fajita rice bowl, fajita bowl, fajita bowl meal prep, fajita chicken bowl, instant pot fajita bowl, instant pot fajita chicken, instant pot meal prep, instant pot mexican bowl, instant pot rice bowl, Instant Pot Tex Mex recipe, pressure cooker Mexican recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 -8 servings
Calories 264kcal
Author Kelsey

Ingredients

Rice Ingredients

  • 1 1/2 cup white rice
  • 1 1/2 cup water or chicken broth
  • 1/8 teaspoon salt

Fajita Chicken Bowl Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon chili powder see notes
  • 2 teaspoons garlic powder see notes
  • 1 teaspoon onion powder see notes
  • 1 teaspoon paprika see notes
  • 2 garlic cloves minced
  • 2 large or 4 small boneless skinless chicken breasts
  • cup of water
  • 1 teaspoon lime juice

For the Peppers and Onions

  • ½ sweet onion sliced
  • 1 red pepper sliced
  • 1 orange pepper sliced
  • 1 teaspoon oil

Instructions

  • Start by rinsing your rice in a strainer and drain the water, until it runs clear. You want to remove off the excess starch.
  • Pour the rice into a 7-inch cake pan or other Instant Pot safe pan. Add in your water and salt. Set the dish aside.
  • Next, you will grab a piece of aluminum foil. Make it into a little container and place your onion, pepper, and teaspoon of oil. Toss the vegetables. Then wrap up the aluminum foil to create a pouch. Make sure it is sealed up tight. Set it aside.
  • Heat the instant Pot using the Saute function. Add the olive oil.
  • In a small bowl, combine the chili powder, garlic powder, onion powder, and
    paprika. Sprinkle the spice mix evenly over all sides of the chicken breasts. Add the chicken breasts to the pot and sear for 2-4 minutes per side.
  • After searing both sides, remove the chicken. Slice your chicken up into chunks, this will help cook faster. Then add the water and lime juice into Instant Pot. Use a wooden spoon to deglaze the bottom of your pot.
  • Toss the chicken back into the mixture.
  • Then place the packet of sweet onion, red pepper, orange pepper, on top of the
    chicken.
  • Carefully take your pot with the rice and place it on top of the aluminum foil
    pouch. Lock the lid and make sure the valve is set to sealing. Do a manual cook or high pressure for 5 minutes. Allow it to naturally release pressure for 5-10 minutes. Release the remaining pressure and take the lid off.
  • Remove the rice carefully, and set it aside. Taste the rice and if it is not quite done, cover it with aluminum foil, to allow it to steam for a few minutes. Take the pepper and onion mixture out.
  • Remove the chicken and shred it. Transfer the chicken and peppers to a baking
    sheet.
  • Broil on High for 3-5 minutes, or until the edges have started to crisp and char. Serve with your favorite garnishes.

Notes

Toppings Ideas | Diced tomatoes, black beans, corn, avocado, sour cream, salsa, pico de gallo, etc.
You do not have to broil chicken and peppers, it just adds some extra flavor.
You can double the recipe, just make sure to keep the cooking time the same.

Nutrition

Serving: 1g | Calories: 264kcal | Carbohydrates: 25g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 61mg | Sodium: 316mg | Fiber: 2g | Sugar: 8g