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Heart-healthy pressure cooker chicken fajitas served with better-for-you corn tortillas. Mazola® Corn Oil is used to make this tasty weeknight classic with a healthier twist. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.
Homemade Fajita Seasoning
It’s easy to make a homemade blend of fajita seasoning with readily available pantry ingredients. Making this seasoning from scratch is a great way of keeping your spice blend simple, easy, and without sacrificing flavor.
Paprika, chili powder, cayenne, and cumin are all spices that are used in this recipe. Not only do they provide great flavor but they’re good for you, too!
To boost the flavor of your chicken fajitas, it’s always a good idea to create a marinade for your chicken while you’re prepping the rest of your ingredients.
September is National Cholesterol Awareness month.Mazola Corn Oil a much better option than when creating marinades and other forms of cooking because it has more cholesterol-blocking plant sterols than other cooking oils.
Mazola Corn Oil is an all-purpose cooking oil that is a heart-healthy* choice for your family. Variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
See Mazola.com for more recipe inspiration!
Quick Pressure Cooker Chicken Fajitas
It only takes 5 minutes to pressure cook the chicken in this recipe! That’s because the chicken is thinly sliced and therefore taking less time to cook.
Also, pressure cooking vegetables for too long can turn them to mush – with 5 minutes of pressure cooking, the peppers and onions come out crisp-tender.
A helpful and easy trick when making chicken fajitas in the pressure cooker is to keep the chicken and veggies out of the water by creating an aluminum foil bowl that sits on top of the water.
Place the chicken, peppers, and onions inside the aluminum foil and close the lid. You’ll have chicken fajitas that cook in the natural juices and that isn’t watered down!
Pan-Fried Corn Tortillas
It’s no secret that corn tortillas are better for you than a flour variety and frying them in just a splash of Mazola Corn Oil has benefits, too!
Not all corn tortillas are equal, so pick an option that is low in carbs and has less saturated fat.
However, whichever corn tortillas you serve with your pressure-cooked chicken fajita filling, rest assured you’re cutting the saturated fat by opting for Mazola Corn Oil versus other oils.
*see Mazola.com for more information on the relationship between corn oil and heart health.
- 2 tablespoon Mazola Corn Oil
- 1 ½ lb boneless skinless chicken, thinly sliced*
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 green pepper, julienned
- 1 white onion, sliced
- 2 tablespoon lime juice
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon cayenne powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ teaspoon cumin
- 10 corn tortillas, for serving + 1 tablespoon Mazola Corn Oil for pan-frying.**
- 1 cup of water
- Combine the paprika, chili powder, cayenne, cumin, black pepper, and salt in a small bowl.
- Pour in the Mazola Corn Oil and the lime juice.
- Stir to combine.
- Thinly slice the boneless skinless chicken breasts and add it to a zippered bag. *
- Pour in the marinade mixture.
- Seal the bag and shake to combine.
- Place in the refrigerator.
- In the meantime, wash and julienne the bell peppers and onion.
- Heat a skillet on medium heat and add a tablespoon of oil to the skillet.***
- Wait for the skillet to get hot and add the corn tortillas.
- Pan fry on each side for about 30 seconds and remove from heat.
- Set the pressure cooker to MANUAL/PRESSURE COOK for 5 minutes.
- Add 1 cup of water to the bottom of the liner.
- Create a bowl out of aluminum foil and place it into the liner.**
- Dump the marinated chicken into the aluminum foil bowl.
- Layer the chicken with the freshly sliced peppers and onion.
- Close the lid and ensure the vent is closed.
- Pressure cook for 5 minutes.
- Carefully and intermittently perform a quick release to prevent overcooking the veggies.
- Using tongs, remove the veggies and chicken from any juices in the pot.
- Serve on corn tortillas.
*Slice the chicken breasts into thin strips before pressure cooking. If the chicken is not cut thin the chicken will not cook through in the 5 minutes for this recipe.
**Create an aluminum foil bowl to separate the water from the chicken and vegetables. The chicken will then cook in its natural juices and not be watered down. You can also use a stainless steel bowl with at least ½ inch clearance on all sides.
***Add additional oil if needed to fry extra tortillas.
Amount Per Serving: Calories: 472Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 121mgSodium: 267mgCarbohydrates: 30gFiber: 4gSugar: 3gProtein: 43g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
See Mazola.com for more recipe inspiration!
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.