Instant Pot Chicken Fajita Pasta
This Instant Pot Chicken Fajita Pasta with fresh salsa and bell peppers is a delicious one pot pasta idea that comes together easily with the help of your pressure cooker! Just dump all your ingredients and serve – it's all ready in under 30 minutes!
GUYS!
I have been eating Instant Pot Chicken Fajita Pasta for the past four days now.
I literally think I have a problem. I rarely ever make these crazy declarations about something I've made, but I mean it when I say that if there's one recipe you end up making from my blog, please make sure this is it. Honestly, it is SOOOOOOO GOOOOOOOOD.
And I think the secret combination of deliciousness is fresh salsa + taco seasoning + sour cream + cheddar cheese. And the pasta of course. But legit, this stuff is crazy addictive, and you'll be including it on your dinner menus for eons to come.
Now, I hope you aren't disappointed but this is an Instant Pot recipe, and a damn good one if you ask me, but I have not tested it on the stovetop yet. I imagine it would be fairly easy, but keep in mind as I list some suggestions here you will have to bear in mind that I haven't tried it myself.
If you were to do this Instant Pot Chicken Fajita Pasta on the stovetop, I would saute the chicken with the onions, garlic and taco seasoning first for 4-5 minutes or so, then add in the broth, salsa and pasta shells and bring to a boil. From there, simmer the mixture until the pasta is cooked and the liquid is mostly absorbed. Stir in the sour cream, cheese and cilantro at the end – YUM!
That's basically the formula for when you make this one pot fajita pasta in the Instant Pot, but the appeal of the Instant Pot is that it all gets pressure cooked in one pot all at once so you have minimal hands on cooking time.
I'm honestly kind of surprised by how easy it is to cook pasta and all kinds of grains in the Instant Pot. Most of the quinoa, rice and pasta dishes I've tried have turned out perfectly with the right ratios of liquids to dry ingredients – you can see the delicious evidence with these Instant Pot Chicken Burrito Bowls and this Instant Pot Pad Thai.
But let me tell you, this Instant Pot Chicken Fajita Pasta is one of a kind right here, and if you're into the whole pressure cooking thing as much as I am then you'll know how amazingly easy it is to whip up a bunch of one pot meals like this in no time flat.
This Instant Pot pasta is the bomb.
There are a couple of things you should probably know about this Instant Pot Chicken Fajita Pasta, the first being that it is the tiniest bit spicy so go easy on the taco seasoning if you're not into the heat. You also don't need to necessarily use taco seasoning, but I keep a homemade blend on hand for occasions like this as I use it quite often.
It's super easy to make homemade taco seasoning: just blend up some chili powder, cumin, coriander, paprika, garlic powder, minced dried onion and a pinch of cayenne pepper (that last one is optional for a bit of heat!). I will usually just eyeball it but use mostly chili powder with a little spoonful of everything else. Having homemade spice blends like taco seasoning, Italian seasoning, Greek seasoning and more just makes your life so much easier when you go to make different recipes or just want an easy seasoning to add to meats and veggies on the fly. And you'll save money while you're at it!
For this fajita chicken pasta you should also try and use fresh salsa if you can; I get it in the fresh vegetable section of the grocery store, usually near the store-bought falafels or refrigerated salad dressings, but I've also seen them in with the dips and hummus. Jack's is my favourite brand (not an ad I promise haha) and easily found just about anywhere so really try and use the fresh salsa, not the jarred stuff.
If you don't have fresh salsa, you can try the jarred salsa or use canned diced tomatoes so you do have options, but I highlyyyyyyy recommend a fresh salsa. It adds a whole other level of flavour, I promise!
Will you be making this One Pot Fajita Pasta?
I'm thinking dinner needs to come together in 30 tonight…and leave you with plenty of leftovers! 😉
If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!
The Instant Pot DUO Plus 60
These are similar to the pasta shells I used.
And of course I get all my free-range chicken breasts from Butcher Box!
| Prep Time | 15-20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 1 tbsp olive oil
- 2 medium-sized chicken breasts, diced into 1 inch pieces
- 1 tbsp taco seasoning
- 4 cloves garlic minced
- 1 yellow onion, diced
- 2 cups chicken broth
- 2 cups fresh salsa (I use the Jack's Fresh brand, or canned diced tomatoes will work)
- 1 lb large pasta shells
- 1 each red, green and yellow pepper, finely diced
- 1 cup cheddar cheese, grated
- 1/2 cup sour cream
- 1/3 cup chopped fresh cilantro
- 1 avocado, diced
Ingredients
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Rate this recipe!
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- Add olive oil, chicken, taco seasoning, garlic, onion, chicken broth, salsa and shells to the Instant Pot in that order, making sure to leave the shells sitting on the top of all the other ingredients.
- Cook on high pressure for 3 minutes, then do a quick release of the pressure. Instant Pot will take about 10-15 minutes to preheat, then pressure cook for 3 minutes.
- Remove lid when safe to do so and stir in bell peppers, sour cream and cheddar cheese, stirring well. Replace lid and let sit for five minutes.
- Remove lid again and stir in cilantro, then serve among 6 bowls, topping with avocado. Serve and enjoy!
Hi, this looks amazing! I don’t have an instapot. Can it be done in a slow cooker?
Unfortunately I’m not sure how to convert it to a slow cooker method – sorry Kristina!
What brand of pasta did you use and what brand of taco seasoning ? This looks amazing!!
Also where did you find the salsa? I know you are in TO like me 🙂
So sorry I must have missed your comment Rosie!!! My apologies!! I found the salsa at Loblaws but I’ve seen Longo’s carry the Jack’s brand too 🙂 Look in the fresh salsas and dips isle (or sometimes where the hummus is)
OOhhh this is amazing!!! I followed the recipe as is, and it is perfect!!
Chicken was a little bland. Would suggest marinating it beforehand with salt and the taco seasoning before placing it in the instant pot
So sorry you feel that way Ronnie this is one of my favourite pasta recipes, I’ve actually made it more than 5 times my roommate and I love it so much! I personally don’t find the flavour lacking at all since the chicken is mixed in with everything else but you could definitely let the chicken sit in the taco seasoning ahead of time.
Made this tonight and found the pasta didn’t cook properly
Some was still quite hard
Flavours were great though – used a whole pack of taco seasoning Thinking next time I would add the pasta before the salsa so it’s under some liquid?
So sorry about that Carol! It does sometimes depend on the pasta you’re using or if too much of it was way above the liquid. Glad you liked the flavours though 🙂
Made this as my first instant pot recipe, loved it!! After stirring in the cheese and sour cream, do you turn the instant pot off or keep it on “keep warm”?
Thanks!
Yay, so happy you liked it Amy! I turn the pot off after stirring in the cheese and sour cream.
2 for 2, Taylor!!!! My family liked this recipe even better than the first one I tried. The pasta was a perfect al dente, the flavors were perfect, and every single kiddo at the table finished their bowl! It is pretty much a miracle. And, it was so EASY!!! I can’t wait to try more.
This one is FOR SURE my fave Instant Pot recipe on the whole blog!! Glad you loved this one too! 🙂
Do you think you could use shrimp instead of chicken and if so would you change the cooking time at all?
Hey Michelle – you could definitely use shrimp instead! I would lower the cook time to 2 min. I haven’t tried it myself just as a caution but based on my knowledge of how the Instant Pot works this should be fine! Otherwise, leave the shrimp out and cook it stovetop, pressure cook the pasta for 2 min then stir the shrimp back in once the pasta is finished. I do worry a little bit about the shrimp getting overcooked but it really depends on your personal tastes (I don’t mind my shrimp a little bit well done so I would likely pressure cook). Those are two options anyway, hope that helps!
I just want to make sure I have it right: Pressure cook for 3 min then QR then pressure cook for 3 more minutes?
Hey Stacy – you just pressure cook for 3 minutes. I explain that the pot will take 10-15 min to come to pressure then the 3 min to pressure cook for those new to the IP. Some people find it hard to believe you only cook it for 3 min!
Hi
This was my first recipe in my new instapot. It’s delicous. I had similar problem with some of the pasta not cooking completely. Other than that it was delicious!
Can you tell me how to substitute black beans for pasta? What would the differences be in cooking time. I’m new so I don’t have the instapot knowledge yet.
Thank you!
Patricia
How do I follow you? By signing up here is this to follow you?
Hey Patricia – unfortunately I wouldn’t know how to make that kind of substitution. There would be a big difference in ratios of liquids to pasta and the cooking time would likely change. It’s too big a modification for me to be able to guess off the top of my head. Sorry about that! As for signing up, there is a newsletter box on the right hand side of the website where you can put in your email, I’d love to have you as a subscriber 🙂
Did you recipe mention the amount of salt to add?
Hey Sheela – there is no salt listed here because you’re already adding chicken broth, salsa, taco seasoning and cheese which all have added sodium. The ingredients used in this recipe all have a savoury, salty flavour so you don’t really need to add salt. If you’d like to add extra salt in though, you can try adding 1/4 to 1/2 tsp depending on your taste.