Instant Pot Chicken Fajita Rice Bowl
This Instant Pot Chicken Fajita Rice Bowl brings together juicy chicken, bell peppers, and seasoned rice in one pot. It’s fast, full of flavor, and makes the kind of dinner that’s easy to clean up and even easier to enjoy.
Equipment
- Instant Pot For pressure cooking
- Tongs To stir and serve
- Cutting board and knife For prepping vegetables and chicken
Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into strips
- 1 onion sliced thin
- 2 bell peppers any color, sliced
- 1 cup white rice rinsed
- 1.25 cups chicken broth low sodium
- 1 packet fajita seasoning mix
- 1 lime juiced
Instructions
- Turn the Instant Pot to sauté mode. Add a bit of oil, then cook sliced onion and bell peppers for 2–3 minutes. Remove and set aside.
- Add chicken strips to the pot and cook for another 2 minutes. Stir in rice, chicken broth, and fajita seasoning.
- Close the lid. Cook on HIGH pressure for 8 minutes. Let pressure release naturally for 5 minutes, then manually release any remaining steam.
- Open the lid. Stir the cooked onions and peppers back into the pot. Squeeze in fresh lime juice and fluff everything with a fork.
Notes
- Add black beans or corn before cooking for extra texture.
- Serve with avocado, salsa, or shredded cheese to customize each bowl.
- Store leftovers for up to 4 days in the fridge.
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