• Pressure Cooker


  • 3 boneless skinless chicken breast halves defrosted
  • 2 yellow onions slivered
  • 2 green peppers slivered
  • 2 cups chicken broth
  • 1 packet taco seasoning


  • Add chicken broth to Instant Pot.
  • Place metal grill piece (came with Instant Pot) on the bottom of your pot and place chicken on the grill in a single layer.
  • Empty half of the seasoning packet onto the chicken.
  • Place lid on the Instant Pot and set the seal.  Press the “Poultry” button and let the pressure cooker work its magic.  I used defrosted chicken so after the standard 20 minute poultry cook time, my chicken was cooked thoroughly.
  • When the timer goes off (indicating the end of the cook time), release the pressure slowly and remove the lid.
  • Remove the chicken and shred it.  You can shred it manually with a fork or toss it into a food processor.  I used my food processor and shredded all of the chicken.
  • Press “cancel” on your Instant Pot to turn off the pressure cooker mode.  Leave the taco seasoned chicken broth in the pot and add the raw onions and green peppers.
  • Add the shredded chicken and the remaining half packet of taco seasoning.
  • Stir until just combined.  Replace the Instant Pot lid and select “Slow Cooker” mode.  Choose how long you’d like it to slow cook.  I made the chicken in the early afternoon hours and we were eating this for dinner that same night.  I selected 4 hours on the slow cooker mode to keep it cooked and warm until dinnertime.
  • A few minutes before you are ready to eat, drain the fajita mixture and place it in a bowl.  
  • We served the meat with typical taco fixins’ on the side (lettuce, shredded cheese, diced tomatoes) and also put out hard taco shells and soft tortilla shells.
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