Pasta - Instant pot chicken fajita pasta recipes

Author: Bethany Davis

This Instant Pot Chicken Fajita Pasta is a comforting and cheesy dump and start recipe that is perfect for a busy weeknight dinner! Quickly get dinner on the table with this easy Instant Pot Chicken Fajita Pasta.

Instant Pot Chicken Fajita Pasta
Instant Pot Chicken Fajita Pasta
Instant Pot Chicken Fajita Pasta Recipe
Chicken Fajita Pasta in Instant Pot
How to cook chicken fajitas in an Instant Pot?
What is the best way to cook chicken in an Instant Pot?
What can you cook in an Instant Pot?
Can you freeze fajita seasoning for Instant Pot?

Instant Pot Chicken Fajita Pasta

Don't get me started on Fajitas. They're like one of my favorites things ever to eat. So obviously I had to make a lip-smackin' pasta out if it!
Provided by: Jeffrey
Total time: 24 minutes
Cook time: 19 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

1/4 cup extra virgin olive oil
1 large Vidalia/sweet onion, sliced longways into strands about 1/4-inch thick
1 red bell pepper, sliced longways into strands about 1/4-inch thick
1 green bell pepper, sliced longways into strands about 1/4-inch thick
1 yellow bell pepper, sliced longways into strands about 1/4-inch thick
3 cloves (1 tablespoon) garlic, minced or pressed
2 pounds chicken breast, sliced longways into strands about 1/2-inch thick
1-ounce packet fajita or taco seasoning (you can use two packets if you want a more intense flavor, see yellow “Jeffrey Sez” section)
3 cups chicken broth (I used 3 teaspoons Chicken Better Than Bouillon + 3 cups water)
1 pound (1 box) penne pasta
1 teaspoon seasoned salt
1 teaspoon ground cumin
1 teaspoon chili powder (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups (8-ounce bag) shredded Mexican cheese blend, with some reserved for topping
5.2-ounce package Boursin herb cheese (any flavor) or 4 ounces of a brick of cream cheese, cut into small chunks

Nutrition:

Calories: 666 calories
Carbohydrate: 27 grams carbohydrates
Cholesterol: 187 milligrams cholesterol
Fat: 34 grams fat
Fiber: 6 grams fiber
Protein: 64 grams protein
Saturated Fat: 13 grams saturated fat
Serving Size: 1 serving
Sodium: 1144 grams sodium
Sugar: 7 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 17 grams unsaturated fat

How to cook:

Add the oil to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion and peppers and sauté for 5 minutes, until slightly softened. Then, add the garlic and sauté for 2 minutes longer.
Add the chicken and sauté for another 3 minutes until it becomes pinkish-white in color (it should not be fully cooked). Add in the fajita or taco seasoning and coat everything in it. Scrape the bottom of the pot to make sure none is sticking to it.
Pour in the broth and give everything a good stir, again, scraping the bottom of the pot to ensure nothing’s stuck on it and so that it’s all submerged in the broth. Add the pasta BUT DO NOT STIR. Simply smooth it out so it’s submerged in the broth the best it can (NOTE: a lot of the pasta will definitely peak above the broth due to all the chicken and veggies in the pot, but don’t worry! It will cook perfectly since the chicken and veggies release liquids as they cook).
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then and hit Manual or Pressure Cook at High Pressure for 6 minutes. Quick release when done.
Give the finished pasta a stir so everything is mixed up. You’ll see some extra liquid in the pot – this is a GOOD thing as it serves as the base for the sauce! Speaking of which, let’s put on the perfect finishing touches.
Add in the seasoned salt, cumin, chili powder (if using), garlic powder, onion powder, shredded cheese and Boursin/cream cheese. If using a second packet of fajita/taco seasoning, add it now too. Stir until fully melded and combined.
Serve in bowls and feel free to top with additional fixins’, if desired (See the yellow “Jeffrey Sez” section).

Notes: Instant Pot Chicken Fajita Pasta, Instructions. Add the oil to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion and …

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Instant Pot Chicken Fajita Pasta

This Instant Pot Chicken Fajita Pasta is a comforting and cheesy dump and start recipe that is perfect for a busy weeknight dinner!
Provided by: Diana
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

2 teaspoons vegetable oil
2 medium chicken breasts (boneless, skinless and cubed into bite-size or 1 inch pieces)
1 medium onion (finely diced)
2 cloves garlic (minced)
1 cup salsa (I used mild chunky salsa)
2 tablespoons fajita seasoning
½ teaspoon salt
2 cups vegetable or chicken stock
4 cups pasta (I used penne)
½ cup heavy cream
1 cup mozzarella cheese (shredded)
1 and ½ cups mixed bell peppers (diced)

Nutrition:

How to cook:

To the Instant Pot, add oil, chicken, onion, garlic, salsa, fajita seasoning, salt, and stock. Give everything a good mix.
Add the pasta, and make sure that it stays on top of the rest of the ingredients. If the stock is not covering it, add more stock/water so all of the pasta is covered (I added 2 tablespoons of water).
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 8-10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Add cream, and cheese while the pasta is still hot and stir until the cheese is all melted.
Stir in the bell peppers, then cover with the lid and leave it on for 5 minutes for the bell peppers to soften. Garnish with fresh cilantro leaves, and serve!

Notes: Instant Pot Chicken Fajita Pasta, I love a great bowl of pasta, and this Instant Pot Chicken Fajita Pasta is no different, made with chicken breasts, diced onions, peppers, and pasta. The …

Instant Pot Chicken Fajita Pasta Recipe

Quickly get dinner on the table with this easy Instant Pot Chicken Fajita Pasta. Ready to serve in less than 30 minutes, it's a delicious go-to for tasty weeknight dinners.
Provided by: Becky Hardin
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 13

Ingredients:

1 tablespoon olive oil
1 pound chicken breasts (cut into thin strips)
½ pound pasta noodles
2 ½ cups chicken broth
1 red onion (finely diced)
2 cloves cloves (minced)
2 tablespoons fajita spice
½ teaspoon salt (or to taste)
½ teaspoon ground black pepper (or to taste)
¾ cup diced tomatoes
½ cup heavy cream
3 bell peppers (multicolored, deseeded, and sliced)
Freshly chopped cilantro, cheese, sour cream, lime wedges, etc. (for garnish)

Nutrition:

How to cook:

Add
To the Instant Pot, add the olive oil, chicken, pasta, chicken broth, onion, garlic, fajita spice, salt, and black pepper. Make sure the pasta is submerged in liquid.
Add the diced tomatoes on top. Do no mix.
Close the Instant Pot and set the valve to the seal position.
Cook
Pressure cook on “high” for 4 minutes.
Release
When done, quickly release the pressure.
Stir
Open the Instant Pot, add the heavy cream, and quickly mix well.
Mix
Add the sliced peppers and close the Instant Pot for a few minutes to allow the peppers to soften (you can also cook them with the pasta mixture if you want them not crispy). Mix well.
Serve with garnishes and toppings of choice.

Notes: Instant Pot Chicken Fajita Pasta, Add chicken broth (or stock), pasta, red onion, fajita seasoning, oregano, salt, and chicken into the Instant Pot without mixing. Make sure the …

Chicken Fajita Pasta in Instant Pot

This Chicken Fajita Pasta is an easy, Mexican spiced chicken pasta recipe ready in under 30 minutes in one-pot - the Instant Pot, of course!
Provided by: Aneesha Gupta
Total time: 30 minutes
Cook time: 4 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian,Mexican
Number of ingredients: 17

Ingredients:

1 tbsp olive oil + 1 tsp
½ red bell pepper (sliced (½ cup))
½ green bell pepper (sliced (½ cup))
1 medium onion (sliced (1 cup))
2 cups water
8 oz Penne Pasta
1 lb. chicken thighs (or breast, fat trimmed, cut in 1-inch pieces)
1 cup salsa
1 tbsp Mexican chili powder
1 tsp salt
1 tsp paprika
1 tsp cumin powder
1 tsp coriander powder
¼-½ tsp cayenne ((optional))
¼ tsp garlic powder (or 2 cloves garlic minced )
1 cup shredded cheese (Mexican blend)
3 tbsp chopped cilantro

Nutrition:

How to cook:

Preheat the cooker by selecting Saute. Wait 30 seconds and add 1 tablespoon olive oil, sliced peppers and onions. Saute 2-3 minutes, until they soften. Cancel Saute. Remove onions and peppers and keep aside for later.
Add water, 1 teaspoon olive oil and all the spices to the pot. Give it a stir. Add pasta and push it down under the liquid.
Spread the chicken pieces all over the pasta. Spread the salsa over all over the chicken. Don't stir and close the lid.
Pressure cook at high pressure for 4 minutes, followed by a quick pressure release as per your cooker instructions (see notes for pasta cooking and pressure releasing instructions).
Open the lid after the pin drops. Add the sautéed peppers and onions to the pot and give it a stir.
Stir in the cheese. Garnish with chopped cilantro and enjoy!

Notes: Instant pot chicken fajita pasta recipe, How to make instant pot chicken fajita pasta: In a instant pot combine everything but the pasta and the cheese. It is really that simple! Cover …