Instant Pot chicken fajitas and rice makes for a fantastic weeknight dinner! Chicken, rice, bell peppers, and onions are all cooked together in the Instant Pot to give you the classic flavors of fajitas with the ease of a one-pot meal.

instant pot chicken fajitas and rice

This recipe is…

This month, we’ve been dedicated to bringing you a new one-pot meal every week – and these Instant Pot chicken fajitas may be our favorite of all of them! We’ve taken the ease of our reader-favorite lemon chicken and rice skillet and made it even better by using our favorite Mexican flavors and making it in the Instant Pot instead of the stovetop.

While we love classic fajitas done in the cast iron or on the grill, they don’t exactly lend themselves to easy weeknight cooking. These chicken fajitas, on the other hand, can be made in under 30 minutes with the help of the Instant Pot, and you’ll get a full meal that’s all cooked in the same pot. Better yet, this recipe delivers a ton of flavor, and is completely fool-proof!

How to Make Instant Pot Chicken Fajitas and Rice

Here’s how to make this chicken fajitas and rice recipe:

  1. Chop the fajita veggies. Instead of slicing up bell peppers and onions as you’d see in a traditional fajita recipe, we chose to chop them up for this recipe. This serves two purposes – first, it gives the rice incredible flavor, and second, we found that putting the veggies in sliced left them overcooked and flavorless.
  2. Cook the veggies. One of our favorite Instant Pot features is the fact that you can sear and saute in the pot before pressure cooking. You’ll cook the garlic, onion, and bell pepper until just wilted – this prevents the dish from taking on a raw onion flavor.
  3. Season the chicken. Since we wanted this to be a simple weeknight dinner, you’ll simply season the chicken instead of giving it a longer marinade (though you absolutely can marinate it longer if you’d like). We recommend using chicken breast tenders or boneless, skinless chicken thighs here because boneless, skinless chicken breast has a tendency to dry out. Place the chicken in a bowl and toss it with a few Mexican seasonings, lime juice, coconut aminos, and salt, then set aside.
  4. Rinse the rice. Don’t skip this step! Before adding the rice to the Instant Pot, place it in a strainer and rinse it thoroughly. This will ensure the rice cooks properly.
  5. Add everything to the pot. Once the veggies are cooked, you’ll add the rice to the pot along with the chicken broth and salt and whisk it all together, then place the chicken on top.
  6. Seal the pot and cook. Next, you’ll simply place the lid on the pot, make sure it is sealed, then set it to cook for 12 minutes. Once the timer goes off, let it sit for 10 minutes, then manually release the pressure.
  7. Slice the chicken. To make this a little more classic fajita-style as we did, you can remove the chicken from the pot and slice it into thin strips. If you’d prefer, you can also easily shred the chicken. Once you’ve finished with that step, you’re ready to eat!
instant pot chicken fajitas and rice in a metal pot garnished with limes and chopped cilantro

How to Serve

We recommend either making these chicken fajitas into tacos and serving the rice on the side or making some epic chicken fajita bowls! You can round out your bowls or tacos with some extra lime wedges, sliced avocados or guacamole, salsa, and cheese for the perfect meal. We hope you love this one-pot dinner as much as we do!

Instant Pot Chicken Fajitas and Rice

4.59 — Votes 17 votes
By Cassy Joy Garcia
Prep: 10 minutes
Cook: 22 minutes
Servings: 5 servings
Chicken, rice, and fajita veggies are all cooked in the Instant Pot for a delicious one-pot meal that’s done in under 30 minutes! **Note: this recipe has been updated with instructions to prevent the Instant Pot ‘burn’ warning**


For the Rice

For the Chicken

For Serving

  • 2 tablespoons lime juice about 1 lime
  • Fresh chopped cilantro


  • Set the Instant Pot to ‘saute’ mode, then add the olive oil to the pot. Once hot, add the onion, garlic, and bell pepper. Cook for 3-4 minutes, until the onion and bell pepper are slightly browned, then turn off the pot.
  • While the onion and pepper cook, add the chicken breast tenders to a bowl along with the lime juice, coconut aminos, and spices and toss to combine, then set aside.
  • Remove the cooked veggies from the pot, then pour in the chicken broth and salt, and scrape the bottom of the pot with a whisk or spatula to bring up all of the browned bits.
  • Add the chicken to the pot, then the cooked vegetables, and the rice.
  • Place the lid on the Instant Pot and ensure that the pressure release valve is set to ‘sealed,’ then set it to cook for 12 minutes on the manual setting.
  • Once the timer goes off, let the pressure naturally release for 10 minutes, then turn the pressure release valve to ‘venting.’
  • Take the lid off of the pot and remove the chicken and thinly slice it. Stir the lime juice into rice and taste, adding salt if needed. Return the sliced chicken to the pot, garnish with cilantro, and serve!

Recipe Notes

  • You can also use boneless, skinless chicken thighs in place of the tenders. We recommend against using boneless, skinless chicken breast as it will dry out.
  • To prevent the burn warning, make sure you rinse the rice, scrape the the browned bits off the bottom of the pot when you remove the vegetables, and add the chicken thighs to the bottom of the pot.
  • If you do receive the burn warning, open up the Instant Pot, scrape the bottom of the pot, and add an additional 1/2 cup of broth, then continue cooking.


Calories: 515kcal | Carbohydrates: 44.1g | Protein: 24.1g | Fat: 27g | Saturated Fat: 7.5g | Cholesterol: 68mg | Sodium: 1486.2mg | Fiber: 3.4g | Sugar: 3.3g

Additional Info

Course: Dinner
Cuisine: Mexican
Servings: 5 servings
Calories: 515
Keyword: chicken, fajitas, instant pot, Mexican food

Like this recipe?

Leave a comment

About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

More Like This

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This sounds great! I’m going to try it tonight. Do you think it would work if I added a can of fire roasted tomatoes and a can of black beans?

    1. We haven’t tried it, Rachel, but I don’t see why not! Let us know how it goes!

    1. Good catch, Christina! There are 27g of fat in this recipe. Thank you for bringing this to our attention! The recipe card has been updated. -Team FF

    1. The recipe would be quite a bit different because of the fact that the rice needs to fully cook too, Michelle. We haven’t actually tried it, so we don’t have instructions for it!

  2. 5 stars
    Amazing flavor!! Made this today after seeing it shared on IG last week. Wow! For how easy it was, it was so delicious! Whole family loved it. Topped with a little shredded cheese and sour cream, but would have been great without it, too.

    1. So glad you enjoyed it, April! Thank you so much for sharing this with us!

  3. This meal was easy and yummy! It is going to be a weeknight regular I think. What changes to time or prep would you have to do in order to use steak? I’d like to cook with this steak next time.

    1. We haven’t tried it, Michelle, but our guess is that the time would need to stay the same in order for the rice to cook!

  4. Thank you for sharing a delicious, one pot meal! Everyone in my family from the 3 yr old to 13 yr old loves it. I do add a bit more water to make it more moist. We like it topped with avocado, fresh tomatoes, cilantro and cheese. On our monthly rotation

    1. So glad you love it, Mary! Thank you so much for sharing this with us!

  5. 5 stars
    This was so delicious and easy! It was so flavorful and my 3 year old inhaled the rice! I did not get any burn notice, and that was after following the instructions from the e-book. I left the veggies in the pot, threw in the rice (I didn’t even rinse since i was multitasking and I ran out of time) and then poured in broth and mixed everything up and threw in the chicken.

  6. I just have “instant” rice. Would this work? Still figuring out how the IP works!

    1. I’m not sure, Joanna! We haven’t ever tried it with instant rice. If you do try it, let us know how it goes!

  7. 5 stars
    Made this tonight for my family of 6 and everyone loved it, thank you. Very quick for busy moms

  8. This was delicious!
    I doubled the batch and brought half to our friends who just had a baby, they also loved it.
    I used brown rice, I set the instapot to 25 min and added extra half cup of water per the other recommendation. Came out great!

    1. So glad you loved it, Laura! How sweet of you to bring it to your friends, too!! Thanks for sharing this with us!

    2. I’ve wondered about doubling it! We are a family of 5 with 3 boys (6, 3.5 and almost 2) and it is rare to have leftovers! Tonight they asked for more but we had to offer fruit. We’d already added a side of broccoli. That’s why I was looking at the comments to see if anyone mentioned doubling it!

  9. 5 stars
    This recipe is a family favorite! It is made at least a couple of times a month because I can count on all 3 of my kids to eat it and my husband and I love it just as much as they do!

  10. This was great! I even added too much rice on accident and it STILL turned out delicious! Even leftovers the next day

    1. That’s so great to hear!! We’re glad you loved it, Jessica!

  11. Hi Amber – do you know how I might change the recipe / cook time if I leave out the rice? I already have some cooked rice. Thank you!

    1. About 7 minutes at high pressure should do the trick, Amanda! Enjoy!

    1. We actually haven’t tried this recipe on the stovetop, so we can’t guarantee the outcome or the exact times. This lemon chicken + rice stovetop recipe is really yummy though, so it may be one to add to your list!