This Instant Pot Chicken Fajita Pasta is a comforting and cheesy dump and start recipe that is perfect for a busy weeknight dinner!
Course Main Course
Keyword chicken fajita pasta, Instant Pot Chicken Fajita Pasta, instant pot fajitas, instant pot recipe
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
2mediumchicken breastsboneless, skinless and cubed into bite-size or 1 inch pieces
1cupsalsaI used mild chunky salsa
2cupsvegetable or chicken stock
4cupspastaI used penne
1 and ½cupsmixed bell peppersdiced
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!
It's important to let the pasta sit on top of the rest of the ingredients when pressure cooked, as pasta tends to stick to the bottom of the pot when placed directly in the pot.
If using frozen chicken, allow it to thaw first to avoid overcooking pasta, as frozen chicken takes longer to cook.
You can use any salsa that you like depending on how spicy you want your pasta to be, and whether you prefer chunky or smooth salsa.
If you like tender bell peppers, feel free to saute them at the beginning, then take them out (do not pressure cook) and mix them back in at the end of the cooking process.
Feel free to swap the heavy cream for sour cream or half and half for a lighter version on the recipe.
The heat level depends on the fajita seasoning that you use + the salsa. I went for mild as I'm feeding my family.