This Instant Pot Chicken Fajita Pasta with salsa and bell peppers is a delicious one pot meal. Just dump in all your ingredients and serve!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Chicken breasts – make this recipe vegetarian or substitute the chicken for some sautéed ground beef or turkey.
- Taco seasoning – use 1 tbsp. chili powder and 1 tsp. cumin instead or make your own taco seasoning.
- Garlic – use freshly minced garlic or jarred minced garlic in a pinch.
- Yellow onion – white onion, shallots or red onion would also be good in this recipe.
- Chicken broth – vegetable broth is the best substitute here.
- Fresh salsa – use a jarred variety or canned diced tomatoes instead.
- Pasta shells – rotini, fusilli, penne and another large pasta shape would work well for this recipe.
- Bell peppers – use another combination of bell peppers or leave them out altogether.
- Cheddar cheese – cut it in half or leave the cheese out altogether. You can also use another cheese like Tex Mex or Monterey Jack.
- Sour cream – low-fat sour cream or even Greek yogurt would help add that amazing creaminess to your pasta.
- Cilantro – leave this out altogether if you’re not a fan of cilantro.
- Avocado – you could also swap out for some fresh guacamole or leave the avocado out.
How to make chicken fajita pasta
- Add the first 8 ingredients to the Instant Pot in order.
- Cook on high pressure for 3 minutes.
- Do a quick release of the pressure.
- Stir in the peppers, sour cream and cheese.
- Let it sit with the lid on for 5 minutes.
- Stir in the cilantro, top with avocado and serve!
Making it on the stovetop
You can easily make this Instant Pot chicken fajita pasta on the stovetop in just a regular pot! Here are the instructions:
- Add olive oil to a large pot and cook the chicken, taco seasoning, garlic and onion over medium-high heat.
- Add in the chicken broth, salsa and shells, stirring well.
- Bring to a boil, then cover with a lid and let simmer for 15-20 minutes until the pasta is cooked through and has absorbed most of the liquid.
- Remove the lid and stir in bell peppers, sour cream and cheddar cheese.
- Cook for another 2 minutes, then remove from the heat and stir in the cilantro.
- Top with avocado, serve and enjoy!
Frequently Asked Questions
Chicken fajita pasta combines two of your favourite dishes: chicken fajitas and pasta! It’s a super easy dinner idea and is ready in a flash thanks to the Instant Pot. Feel free to add on more of your favourite toppings to this Instant Pot fajita chicken pasta like green onions, jalapenos, corn, tomatoes and red onions.
You don't have to use store-bought taco seasoning – one of my fave meal prep tricks is to make your own at home! This way you don't get any extra sodium, and you can control what you put in it. I typically make a big giant batch of taco seasoning then store it in an airtight container along with my other spices. Just mix together chili powder, cumin, paprika, coriander, garlic powder, onion powder and chili flakes.
This Instant Pot chicken fajita pasta recipe has 521 calories per serving. If you want to cut down on the calorie count, use low-fat sour cream or Greek yogurt and cut the amount of cheese in half (or leave it out altogether). Making your own taco seasoning is another great way of keeping this recipe healthy since you won’t be using as much sodium.
Storing and reheating
You can store this Instant Pot chicken fajita pasta recipe in the fridge for up to 5 days and reheat it in the microwave for 2 to 3 minutes. Be sure to sprinkle some water over top so the pasta doesn't dry out – this is the key to reviving pasta perfectly every time so that it tastes just like new! I prefer to use glass meal prep containers because you can reheat directly in the container itself and ensure you are getting the proper portion size.
Freezing this recipe
You can freeze this Instant Pot fajita chicken pasta too! It will last in the freezer for up to 3 months. To reheat from frozen, simply sprinkle some water over top and microwave for 7-9 minutes, stirring halfway through. You can also let the pasta defrost in the fridge for up to 24 hours and then reheat as directed above.
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More Instant Pot pasta recipes
Meal Prep Tools
- The Instant Pot DUO Plus 60 is the version I use in this recipe.
- Get your square glass meal prep bowls here to store your leftovers.
- These are similar to the pasta shells I used.
- And of course I get all my free-range chicken breasts from Butcher Box.
- **Get my full list of tools here**
Instant Pot Chicken Fajita Pasta
Ingredients
- 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 medium pasta shells or macaroni, penne or rotini
- 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
Instructions
- 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!
Comments & Reviews
Stacy says
I just want to make sure I have it right: Pressure cook for 3 min then QR then pressure cook for 3 more minutes?
Taylor Stinson says
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!
Michelle says
Do you think you could use shrimp instead of chicken and if so would you change the cooking time at all?
Taylor Stinson says
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!
Kimmy says
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.
Taylor Stinson says
This one is FOR SURE my fave Instant Pot recipe on the whole blog!! Glad you loved this one too! 🙂
Amy says
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!
Taylor Stinson says
Yay, so happy you liked it Amy! I turn the pot off after stirring in the cheese and sour cream.
Carol says
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?
Taylor Stinson says
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 🙂
Ronnie says
Chicken was a little bland. Would suggest marinating it beforehand with salt and the taco seasoning before placing it in the instant pot
Taylor Stinson says
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.
Jess says
OOhhh this is amazing!!! I followed the recipe as is, and it is perfect!!
Rosie says
Also where did you find the salsa? I know you are in TO like me 🙂
Taylor Stinson says
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)
Rosie says
What brand of pasta did you use and what brand of taco seasoning ? This looks amazing!!
Kristina says
Hi, this looks amazing! I don’t have an instapot. Can it be done in a slow cooker?
Taylor Stinson says
Unfortunately I’m not sure how to convert it to a slow cooker method – sorry Kristina!
Shari says
You can do this in slow cooker. Cool like you would a casserole and make sure you have enough liquid (stock) when you had the uncooked pasta. Needs about 40 minutes.
Taylor Stinson says
That’s great to know, thanks so much Shari! Sounds like it would be a delicious option!