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This is the Quickest Pulled Chicken Fajita Tacos recipe ever! Juicy and fall-apart tender chicken seasoned with Mexican chili powder, paprika and cumin, soaked in sweet and tangy salsa and folded in a fire grilled corn tortilla. Now that's a party in your mouth!

Another Instant pot pressure cooking wonder where dinner is on the table in under 30 minutes.

Pulled Chicken Fajita

I love Tacos!

I have to admit that I'm addicted to Tacos! Give it to me in any form, warm, cold, deep-fried, char-grilled, with any kind of meat, any kind of toppings and I'll be happy.

But this recipe is ever so simple that if dinner got any easier, I'd have to call it take-out. These Pulled Chicken Fajita Tacos can be easily transformed into Pulled Chicken Fajita Sliders for game day parties as well.

Easy Peasy Tacolicious Recipe

The process to put it together is super easy. In this video, I've made this recipe in my Instant Pot.

Sauté aromatics and simply throw in your favorite jar of salsa, few spices and chicken. And then, dump and start. The addition of sautéed peppers and onions is what elevates this dish and gives it a Fajita like delicious taste.

You can customize it to your liking and very easily switch chicken for pork. Just slice it up in 1.5-2 inch pieces and increase the timer to 15 minutes. I love it when weeknight dinners come together in a jiffy, but taste like they've been cooking low and slow for a long time!

Best part is, it tastes delicious without any condiments too, but go for your favorite toppings to take it over the top!

How to Prevent a 'Burn' Message

To prevent the salsa from scorching the bottom of your pan, it is important to have thin liquid in the pot. The chicken will release its juices, so you just need enough to get it going.

The salsa that I use for this recipe is pretty thin, more like a tomato sauce consistency, so I add only about 1/4 cup of water. But if your salsa is thick and chunky, add about 1/2 cup.

Another way of making sure that the salsa doesn't burn is to add water first, then chicken followed by salsa. Follow this sequence and don't stir anything. Just pressure cook it as-is.

Here's how to put together Pulled Chicken Fajita Tacos in the Instant Pot



Saute peppers and onions

Remove them, keep aside for later

Add water in Instant Pot

Add seasoned chicken

Mix salsa and remaining seasoning

Pour over chicken

Pressure cook for 8 mins

QR after 10 minutes of NPR

Remove chicken

Shred chicken

Add shredded chicken to pot

Add peppers and onions to the pot

Stir well

Ready for tacos or sliders!

Can be had as-is with tacos

or, with your favorite toppings!

Low Carb Chicken Fajitas Recipe

Nearly all the carbs in this dish are in the tortillas. So, to make this dish low carb and even keto, pair it with a side salad made with chopped cucumbers, red onions, avocados and cherry tomatoes. Dress the salad up with fresh lime juice, a dash of paprika, salt & pepper and enjoy a delicious low-carb dinner!

Stovetop Recipe for Pulled Chicken Fajita Tacos

You can make this tasty goodness on the stove-top too. Here's how:

Prep: Slice onion and bell pepper into thin slices. Heat a sauce pan on medium high heat. Wait 30 seconds and add oil. Sliced onions and bell peppers go in the pan now, sauté for 30 seconds. Add red wine vinegar and sauté another 30 seconds. Add half of the salt & pepper, so 1/4 teaspoon each and stir well. Remove in a bowl and keep aside. Add salsa, water and spices in the sauce pan and stir well. Add chicken breast and coat well with the sauce. Reduce the heat to medium. Cover with a lid. Cook for 15 minutes on medium heat or till chicken is tender and pulling apart easily with two forks. Stir every 5 minutes to ensure that the chicken or sauce doesn't stick and burn at the bottom. Remove the lid. Remove chicken in a platter. Using two forks shred the chicken. Meanwhile, add cocoa powder in the sauce and stir well. Add shredded chicken, onions and peppers in the sauce and stir well. Serve with warm tortillas of your choice and top with your favorite topping like cheese, sour cream, salsa and jalapeños.

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Pulled Chicken Fajita Tacos in Instant Pot This is the Quickest Pulled Chicken Fajita Tacos recipe ever! Juicy and fall-apart tender chicken seasoned with Mexican chili powder, paprika and cumin, soaked in sweet and tangy salsa and folded in a fire grilled corn tortilla. Now that's a party in your mouth! 5 from 1 vote Print Pin Prep Time: 10 minutes Cook Time: 8 minutes NPR: 10 minutes Total Time: 40 minutes Servings: 8 people Calories: 230 kcal Author: Aneesha Gupta Ingredients 2 lb. chicken breast 2 lb. chicken breast

1 tablespoon olive oil 1 tablespoon olive oil

1 medium onion sliced (optional) 1 medium onion sliced (optional)

1 green bell pepper sliced (optional) 1 green bell pepper sliced (optional)

1 teaspoon Red Wine Vinegar 1 teaspoon Red Wine Vinegar

12 oz. salsa : I used Trader Joe's Salsa Authentica 12 oz. salsa : I used Trader Joe's Salsa Authentica

1/4 cup water : increase this to 1/2 cup if the salsa is very thick and chunky 1/4 cup water : increase this to 1/2 cup if the salsa is very thick and chunky

2 tablespoons Mexican Chili Powder 2 tablespoons Mexican Chili Powder

1 teaspoon Smoked Paprika 1 teaspoon Smoked Paprika

1 teaspoon Ground Cumin : optional 1 teaspoon Ground Cumin : optional

1 teaspoon Unsweetened Cocoa : optional but highly recommended 1 teaspoon Unsweetened Cocoa : optional but highly recommended

1/2 teaspoon salt 1/2 teaspoon salt

1/2 teaspoon black pepper 1/2 teaspoon black pepper

8 corn tortillas : substitute with a salad for low carb / keto option 8 corn tortillas : substitute with a salad for low carb / keto option Instructions Prep: Slice onion and bell pepper into thin slices. Turn Instant Pot on Sauté. Wait 30 seconds and add oil.

Add sliced onions and bell peppers and sauté for 30 seconds. Then, add red wine vinegar and sauté another 30 seconds. Add half of the salt & pepper, so 1/4 teaspoon each and stir well. Remove in a bowl and keep aside. This way they maintain their crunch. You can choose to leave them in there too. Turn Off the Instant Pot.

Mix together salsa and spices in a cup. Add water to the instant pot and then the chicken breasts. Pour the salsa mix over it to coat well with the sauce. Putting the chicken first reduces the chances of the sauce sticking at the bottom. Close lid. Set valve to Sealing position. Cook on Manual (high)/Pressure Cook for 8 minutes. If your chicken breast is too thick, increase the time to 10 minutes.

Open the lid after naturally releasing pressure for 10 minutes (NPR 10). Remove chicken in a platter. Using two forks shred the chicken. Meanwhile, add cocoa powder in the sauce and stir well.

Add shredded chicken, onions and peppers in the sauce and stir well. Serve with warm tortillas of your choice and top with your favorite topping like cheese, sour cream, salsa and jalapeños. Stovetop recipe Prep: Slice onion and bell pepper into thin slices. Heat a sauce pan on medium high heat. Wait 30 seconds and add oil.

Sliced onions and bell peppers go in the pan now, sauté for 30 seconds. Add red wine vinegar and sauté another 30 seconds. Add half of the salt & pepper, so 1/4 teaspoon each and stir well. Remove in a bowl and keep aside.

Add salsa, water and spices in the sauce pan and stir well. Add chicken breast and coat well with the sauce. Reduce the heat to medium. Cover with a lid. Cook for 15 minutes on medium heat or till chicken is tender and pulling apart easily with two forks. Stir every 5 minutes to ensure that the chicken or sauce doesn't stick and burn at the bottom.

Remove the lid. Remove chicken in a platter. Using two forks shred the chicken. Meanwhile, add cocoa powder in the sauce and stir well.

Add shredded chicken, onions and peppers in the sauce and stir well. Serve with warm tortillas of your choice and top with your favorite topping like cheese, sour cream, salsa and jalapeños. Stovetop Pressure cooker (Hawkins or Prestige brand) recipe Follow step 1 and 2. For step 3: Cook on medium-high heat till 1st whistle. Reduce heat to medium and cook for 4-5 minutes. Let the pressure release naturally for at least 10 minutes. Follow remaining instructions for assembling tacos. Video Notes & Recipe Tips If you are new to the Instant Pot , please read my FAQ on Instant Pot Terminology and Accessories to learn more. Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator. Nutrition Calories: 230 kcal | Carbohydrates: 17 g | Protein: 26 g | Fat: 5 g | Saturated Fat: 1 g | Cholesterol: 72 mg | Sodium: 623 mg | Potassium: 684 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 1010 IU | Vitamin C: 15.2 mg | Calcium: 53 mg | Iron: 1.5 mg Did you try this recipe? Mention @SpiceCravings or tag #spicecravings