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Pressure Cooker Chicken Fajitas

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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.

A plate of pressure cooker chicken fajitas with a container of oil behind it.

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.

Hands holding a zipper bag of seasoned chicken.

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! 

Three chicken fajitas served on a white plate with lime wedges.

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.

Top view of pressure cooker with chicken fajita ingredients in aluminum foil.

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!

Chicken fajitas served on white plate with lime wedge.

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.

Serving station of corn tortillas and fajita fillings.

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.

A bowl of chicken fajita filling and a plate of chicken fajitas with peppers and onions.
Yield: 5 servings

Pressure Cooker Chicken Fajitas

Pressure Cooker Chicken Fajitas

Heart-healthy pressure cooker chicken fajitas served with better-for-you corn tortillas. Make this tasty weeknight classic with a healthier twist.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp Mazola Corn Oil
  • 1 1/2 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 tbsp lime juice
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 1/2 tsp cumin
  • 10 corn tortillas, for serving + 1 tbsp Mazola Corn Oil for pan-frying.**
  • 1 cup of water

Instructions

  1. Combine the paprika, chili powder, cayenne, cumin, black pepper, and salt in a small bowl.
  2. Pour in the Mazola Corn Oil and the lime juice.
  3. Stir to combine.
  4. Thinly slice the boneless skinless chicken breasts and add it to a zippered bag. *
  5. Pour in the marinade mixture.
  6. Seal the bag and shake to combine.
  7. Place in the refrigerator.
  8. In the meantime, wash and julienne the bell peppers and onion.
  9. Heat a skillet on medium heat and add a tbsp of oil to the skillet.***
  10. Wait for the skillet to get hot and add the corn tortillas.
  11. Pan fry on each side for about 30 seconds and remove from heat.
  12. Set the pressure cooker to MANUAL/PRESSURE COOK for 5 minutes.
  13. Add 1 cup of water to the bottom of the liner.
  14. Create a bowl out of aluminum foil and place it into the liner.**
  15. Dump the marinated chicken into the aluminum foil bowl.
  16. Layer the chicken with the freshly sliced peppers and onion.
  17. Close the lid and ensure the vent is closed.
  18. Pressure cook for 5 minutes.
  19. Carefully and intermittently perform a quick release to prevent overcooking the veggies.
  20. Using tongs, remove the veggies and chicken from any juices in the pot.
  21. Serve on corn tortillas.

Notes

*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 1/2 inch clearance on all sides.

***Add additional oil if needed to fry extra tortillas.

Nutrition Information:

Yield:

5

Serving Size:

1

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.

Did you make this recipe?

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See  Mazola.com for more recipe inspiration! 

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