Pressure Cooker Chicken Fajitas Recipes
PRESSURE-COOKER FABULOUS FAJITAS
When friends call to ask for new recipes to try, suggest these tasty fajitas. Top as you like to add healthy color and extra flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 fajitas.
Number Of Ingredients 13
Steps:
- In a bowl, toss steak with cumin, salt, chili powder and red pepper flakes. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches and remove. Add water, lemon juice and garlic to cooker; stir to loosen any browned bits. Press cancel. Return beef to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes., Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove steak with a slotted spoon; keep warm., Add red pepper and onion to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Serve vegetables and steak with tortillas and desired toppings.
Nutrition Facts : Calories 314 calories, Fat 11g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 374mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
PRESSURE COOKER CHICKEN FAJITAS
Heart-healthy pressure cooker chicken fajitas served with better-for-you corn tortillas. Make this tasty weeknight classic with a healthier twist.
Categories Instant Pot
Time 20m
Number Of Ingredients 15
Steps:
- Combine the paprika, chili powder, cayenne, cumin, black pepper, and salt in a small bowl.
- Pour in the Mazola Corn Oil and the lime juice.
- Stir to combine.
- Thinly slice the boneless skinless chicken breasts and add it to a zippered bag. *
- Pour in the marinade mixture.
- Seal the bag and shake to combine.
- Place in the refrigerator.
- In the meantime, wash and julienne the bell peppers and onion.
- Heat a skillet on medium heat and add a tbsp of oil to the skillet.***
- Wait for the skillet to get hot and add the corn tortillas.
- Pan fry on each side for about 30 seconds and remove from heat.
- Set the pressure cooker to MANUAL/PRESSURE COOK for 5 minutes.
- Add 1 cup of water to the bottom of the liner.
- Create a bowl out of aluminum foil and place it into the liner.**
- Dump the marinated chicken into the aluminum foil bowl.
- Layer the chicken with the freshly sliced peppers and onion.
- Close the lid and ensure the vent is closed.
- Pressure cook for 5 minutes.
- Carefully and intermittently perform a quick release to prevent overcooking the veggies.
- Using tongs, remove the veggies and chicken from any juices in the pot.
- Serve on corn tortillas.
Nutrition Facts : Calories 472 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 43 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 267 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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