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Instant pot chicken fajita pasta

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
Cook Time: 4 minutes
Leave under pressure: 5 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.

Video

Nutrition

Calories: 764kcal | Carbohydrates: 79g | Protein: 48g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 597mg | Potassium: 1191mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2006IU | Vitamin C: 61mg | Calcium: 287mg | Iron: 4mg