Instant pot chicken fajita pasta

Name: Instant pot chicken fajita pasta
Prep time: 10 min
Cook time: 4 min
Ingredients: 3 tbsp Olive oil; 1 Medium Chili (roughly chopped); 700 g Chicken breast (cut into strips); 2 tsp Oregano; 2 tsp Smoked paprika; 2 tsp Chili powder (I used mild.); 2 tsp Garlic powder; 2 tsp Cumin; Season to taste; 1 Medium Onion (roughly sliced); 500 g Pasta; 700 ml Chicken stock (Vegetable stock would also be fine.); 400 g Tomatoes (tinned); 1 Medium Green pepper (sliced); 1 Medium Red pepper (sliced); 150 g Cheese (I used cheddar.); 200 ml Sour cream

July 10, 2020 by Andy Leave a Comment

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My instant pot chicken fajita pasta is a perfect mix of Mexican and Italian cuisines. Really simple to make and very tasty.

Instant pot chicken fajita pasta

My instant pot chicken fajita pasta is a perfect mix of Mexican and Italian cuisines. Really simple to make and very tasty.

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Course: Main Course

Cuisine: American, Italian, Mexican

Keyword: Instant pot chicken fajita pasta, Instant pot chicken pasta recipes

Prep Time: 10 minutes minutes

Cook Time: 4 minutes minutes

Leave under pressure: 5 minutes minutes

Servings: 6

Calories: 764kcal

Ingredients

▢ 3 tbsp Olive oil
▢ 1 Medium Chili (roughly chopped)
▢ 700 g Chicken breast (cut into strips)
▢ 2 tsp Oregano
▢ 2 tsp Smoked paprika
▢ 2 tsp Chili powder I used mild.
▢ 2 tsp Garlic powder
▢ 2 tsp Cumin
▢ Season to taste
▢ 1 Medium Onion (roughly sliced)
▢ 500 g Pasta
▢ 700 ml Chicken stock Vegetable stock would also be fine.
▢ 400 g Tomatoes (tinned)
▢ 1 Medium Green pepper (sliced)
▢ 1 Medium Red pepper (sliced)
▢ 150 g Cheese I used cheddar.
▢ 200 ml Sour cream

Metric - US Customary

Instructions

Add the olive oil to the instant pot and set to saute.
When the oil is hot add the chili, chicken and all the spices. Season to taste and then add the onion.
Now add the pasta, stock and tomatoes. Stir together and put the lid on the instant pot.
Set on high pressure for 4 minutes.
Leave under pressure for another 5 minutes and then do a quick release.
Remove the lid and add the peppers, cheese and sour cream. Stir together and put the lid back on. leave until the peppers are warmed through (around 5 minutes).
Serve and enjoy.