Instant Pot Chicken Fajita Pasta

Name: Instant Pot Chicken Fajita Pasta
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Ingredients: 4 tablespoons olive oil (divided); 2 lbs chicken breasts (boneless skinless - cut into 1-inch pieces); 2 tablespoons fajita seasoning (or taco seasoning); 1/2 yellow onion diced; 1/2 yellow bell pepper (sliced into 1 inch long strips); 1/2 green bell pepper (sliced into 1 inch long strips); 1/2 red bell pepper (sliced into 1 inch long strips); 4 cloves garlic minced; 3 cups chicken broth (reduced-sodium); 10 oz can diced tomatoes; 8 oz dried bow tie pasta; 1/2 cup heavy cream; 1 cup Mexican cheese (shredded); Kosher salt and black pepper to taste; Lime wedges; Sour cream; Sliced green onions; Chopped cilantro

Recipe Print

When I crave bold Tex-Mex flavors on a busy weeknight, I make this Instant Pot Chicken Fajita Pasta that features tender chicken, bow tie pasta, and colorful bell peppers in a creamy, tangy tomato sauce. It only takes minutes to prep this one-pot dish, and just 5 minutes to pressure cook.

Instant Pot chicken fajita pasta served with lime wedges.

I am obsessed with Mexican food around here, and I have a lot of delicious Mexican-inspired recipes on the blog. A few more of our favorites include this Tortilla Soup, which you can make ahead of time, and this Mexican Black Bean Salad, which is hearty, satisfying, and can pass for a meal.

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More Instant Pot Recipes:

If you love fajitas, you will love this recipe. The silky-smooth sauce coats the pasta and veggies in a luxuriously delicious coating, making every bite irresistible. My favorite way to serve it is piled high with toppings like shredded Mexican cheese, cotija cheese, sour cream, freshly made guacamole, fresh corn salsa, and lots of chopped cilantro and jalapeños.

Pressure cooker chicken fajita pasta with bell peppers.

Why you will love this recipe

A meal in one pot: I don’t have to boil pasta separately, so it all cooks in one pot. Fewer dishes mean easier cleanup, making this the ideal weeknight dinner.
No side dishes: You don’t need any side dishes since this is such a filling dish. With chicken, pasta, and vegetables coated in creamy cheese sauce, I don’t usually fix any side dishes besides bread or salad.
Spicy or mild: I can make this as spicy or mild as I like depending on who I am feeding. When I serve my husband, I like to add extra red pepper flakes and jalapeños; for my kids, I keep it milder.
Quick weeknight dinner: This is the perfect dinner for a busy weeknight when I don’t have much time to prepare. It takes less than 30 minutes to make!

What you will need

Meat: I use boneless, skinless chicken breasts cut into 1-inch pieces because they cook fast and don’t have much grease to soak into the pasta.
Produce: Diced yellow onion breaks down under pressure and turns sweet and smooth. Minced garlic softens and quickly infuses the liquid, spreading umami flavor throughout the ingredients. Sliced yellow and red bell peppers add a mild, sweet taste, while green bell pepper brings a classic, earthy hint for an authentic fajita flavor. Diced tomatoes add moisture, gentle tanginess, and a bright acidity to cut through the rich cream and spicy fajita seasoning.
Wet ingredients: Olive oil helps the seasonings stick while keeping the chicken moist inside. It also helps the outside brown and caramelize. The heavy cream goes in last to create a rich, velvety sauce and won’t curdle like milk. I also add Mexican shredded cheese at the end for a thick, cheesy blend of queso quesadilla, cheddar, asadero, and Monterey Jack.
Dry ingredients: I use bowtie pasta because it holds up well during pressure cooking. The sturdy shape of the thick, dense bowties resists getting soft and mushy, even after cooking for 5 or more minutes under high pressure in broth.
Seasonings: Besides salt and pepper, I also add my own homemade taco seasoning, which is the same as fajita seasoning. I like it better because I know what goes into it, and it has no hidden preservatives or additives.

How to prepare

Toss in the seasoning: First, I rub the chicken with a bit of olive oil, then toss it with the fajita seasoning. In another bowl, I toss the onions and bell peppers with 1 tablespoon of fajita seasoning.

Brown the chicken: Next, I set the Instant Pot to sauté and heat the oil until it sizzles. Then, I brown the chicken in batches, so it has plenty of room. I set it aside to drain while I deglaze the pot with ¼ cup of water, scraping the brown bits from the bottom.

Pressure cook: Now, I add the remaining oil and sauté the vegetables, including the garlic. Then, I cancel the sauté function, add the chicken back to the pot, and stir it to combine. After I add the pasta, I pour the tomatoes and broth on top and seal the lid without stirring. I pressure cook for 5 minutes, then do a quick release.

Add the cream: Once the steam is released, I turn it to sauté again and add the heavy cream and 1 cup of cheese, stirring it to combine.

Garnish and serve: Serve it with extra cheese, bread, sour cream, and cilantro.

Expert tip

Avoiding soft vegetables

When you cook vegetables in the Instant Pot, they almost always come out soft. This is because the Instant Pot cooks things using steam, and steamed vegetables are soft. However, you can keep them tender-crisp in this recipe by cooking them separately. First, sauté the onions and bell peppers until tender-crisp, about 2 to 3 minutes. Then remove them and add them back at the end, when you add the cheese.

More tips to consider:

Press the pasta down so it is submerged, but don’t stir, or it may stick.
For the pasta cooking time, use the lowest time on the package and divide it by 2. For example, if it calls for 10 minutes, then 4-5 minutes is the perfect cook time for this recipe.
Layer the ingredients. After the vegetables and chicken, add the pasta, tomatoes, and broth, and don’t stir, or you’ll get a burn notice.
Shred your own cheese. Pre-shredded cheese has additives to prevent sticking, like cellulose and wood shavings.
Use a sturdy pasta with ridges to withstand the rigorous pressure of the Instant Pot.

Recipe variations and add-ins:

Add bacon: Everyone seems to love bacon. That’s why nobody complains when I add some crispy homemade bacon crumbles to this dish.
More cheese: I also sometimes use different kinds of cheese like pepper jack, Monterey, Swiss, and gouda.
Chicken stock: For a richer, more homemade taste, I like to use my own homemade chicken stock.
Rotisserie chicken: Instead of making your own chicken, save time and energy by using precooked rotisserie chicken.
Other meats: Another way to change this recipe is to use a different kind of meat like beef, turkey, pork, or ham.

Serving suggestions:

The first thing I like to have ready is a basket of crusty bread, like French bread or baguettes, to dip in the rich, decadent sauce. No matter how hard my guests try, they can never seem to get all the sauce from the plate, so they need something to sop it up with! My kids really enjoy it when I make these homemade breadsticks. With just a few pantry staples like flour, oil, butter, and sugar, anyone can make these in just a few easy steps.

These Jordon Pond popovers are another scrumptious choice for soaking up the chicken fajita broth. Made with flour, milk, eggs, and baking powder, this beginner recipe uses minimal ingredients. Or try these crumbly British scones, ready in less than an hour. They’re perfect for this dish and for breakfast the next day! Ready for dessert? This Instant Pot sweet potato pie is rich, creamy, and ready in 45 minutes.

How to store leftovers:

Refrigerate: Leftovers will last up to a week in an airtight container in the fridge.
Freezing: To keep them longer, put leftovers in a freezer bag, and they can be frozen for up to 3 months.
Defrost: I thaw leftovers overnight to prevent them from separating.
Reheating: Reheat on low so it doesn’t get too hot and curdle.

Frequently asked questions

Why is my pasta too soft?

Cooking pasta in the Instant Pot can be difficult, so it helps to get the right kind and shape. First, choose a sturdy type with ridges so it cooks evenly and holds onto the sauce and cheese. Spiral shapes also work well because they trap pieces of meat and sauce inside the curves. Elbow macaroni is a good choice because it cooks quickly and keeps its shape. Penne and rigatoni are large tubes that hold a lot of sauce. I like bowtie pasta because it is sturdy, holds up well under pressure, and has lots of nooks and crannies where meat and cheese can hide.

How much liquid do I need for one cup of pasta?

I like to add just enough to cover the top of the noodles. So, with 3 cups of broth, plus the juice from the canned tomatoes and the chicken, there should be plenty of liquid. However, if it looks like it needs more when you open the lid afterward, you can add more broth or water. Just remember to add another ½ cup of heavy cream and 1 cup of Mexican cheese.

Why do I keep getting a burn notice?

Black bits may be stuck to the bottom of the pot and didn’t get scraped off after browning the chicken and sautéing your vegetables. Check for any food stuck to the bottom of the pot and scrape it off before putting it back on the heat. Also, make sure the pasta is fully submerged, and that the tomatoes or any heavy tomato sauce aren’t pulled to the bottom.

How do I keep the dairy from getting curdled?

Make sure it doesn’t break after you add it to the mixture. Don’t add the cream until after the pressure cooking is finished. Another way to help prevent curdling is to remove the cream from the fridge 30 minutes before you’re ready to use it so it comes to room temperature. Then, pour it into a bowl and add a few tablespoons of water, stirring until combined.

More Instant Pot Recipes:

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