Pressure Cooker Chicken Fajitas

2017-03-19
  • Yield : 4 serving plates
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 6m
  • Ready In : 16m

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Nutritional Info

This information is per serving.

  • Calories

    431.7
  • Fat

    15.7 g
  • Saturated Fat

    4.5 g
  • Polyunsaturated Fat

    1.7 g
  • Cholesterol

    77.6 mg
  • Sodium

    893.8 mg
  • Potassium

    694.9 mg
  • Carbohydrate

    38.8 g
  • Fiber

    3.7 g
  • Sugars

    1.9 g
  • Protein

    33.4 g

Pressure cooker chicken fajitas. Skinless and boneless chicken breasts with vegetables and spices cooked in a pressure cooker. Very easy and tasty chicken recipe. Top chicken fajitas with shredded Monterey jack cheese, if desired.

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, peeled, halved, and cut into rings
  • 1 medium green bell pepper and 1 medium red bell pepper, stemmed, cored, and striped
  • 2 teaspoons minced garlic
  • 14 oz (420 ml) can diced tomatoes
  • 1/4 cup golden raisins
  • 1 tablespoon fresh oregano leaves,minced
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pure chipotle chile powder
  • cinnamon stick
  • 1 ½ pounds (720 g) boneless and skinless chicken breasts,striped

Method

Step 1

Heat olive oil in pressure cooker over medium heat. Add onions and bell peppers. Cook, stirring, until onion softens, for about 5 minutes. Stir in minced garlic and cook for a further 1 minute.

Step 2

Pour in diced tomatoes. Stir in raisins, oregano, cumin, salt, chipotle powder, and cinnamon. Add chicken strips and stir well.

Step 3

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 6 minutes.

Step 4

Open pressure cooker, using Quick Release method. Discard cinnamon stick. Stir well. Transfer into serving platter. Serve hot.

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