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.
Servings: 5 servings
Calories: 348kcal
Ingredients
- 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
Instructions
- 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.
Video
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 ½ inch clearance on all sides.
***Add additional oil if needed to fry extra tortillas.
Nutrition
Serving: 1serving | Calories: 348kcal | Carbohydrates: 30g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 87mg | Sodium: 304mg | Potassium: 795mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1087IU | Vitamin C: 98mg | Calcium: 65mg | Iron: 2mg
