INGREDIENTS
- 1 tablespoon olive oil
- 1 pound chicken breasts cut into thin strips
- ½ pound pasta noodles
- 2 ½ cups chicken broth
- 1 red onion finely diced
- 2 cloves cloves minced
- 2 tablespoons fajita spice
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
- ¾ cup diced tomatoes
- ½ cup heavy cream
- 3 bell peppers multicolored, deseeded, and sliced
- Freshly chopped cilantro, cheese, sour cream, lime wedges, etc. for garnish
INSTRUCTIONS
- To the Instant Pot, add the olive oil, chicken, pasta, chicken broth, onion, garlic, fajita spice, salt, and black pepper. Make sure the pasta is submerged in liquid.1 tablespoon olive oil,1 pound chicken breasts,2 ½ cups chicken broth,1 red onion,2 cloves cloves,2 tablespoons fajita spice,½ teaspoon salt,½ teaspoon ground black pepper,½ pound pasta noodles
- Add the diced tomatoes on top. Do no mix.¾ cup diced tomatoes
- Close the Instant Pot and set the valve to the seal position.
- Pressure cook on “high” for 4 minutes.
- When done, quickly release the pressure.
- Open the Instant Pot, add the heavy cream, and quickly mix well.½ cup heavy cream
- Add the sliced peppers and close the Instant Pot for a few minutes to allow the peppers to soften (you can also cook them with the pasta mixture if you want them not crispy). Mix well.3 bell peppers
- Serve with garnishes and toppings of choice.Freshly chopped cilantro, cheese, sour cream, lime wedges, etc.
NOTES
- Pasta: Make sure the pasta is submerged in liquid to ensure it cooks properly. If needed, add a little more chicken broth, ¼ cup at a time, to fully submerge all of the noodles.
- Peppers: Work quickly when mixing in the heavy cream as you do not want all the heat to escape before adding the peppers. You need the pasta still very hot to ensure the peppers soften.
- Pressure Release: Be careful when releasing the pressure immediately after cooking as quite a bit of steam has built up. Make sure you are away from the direction of the vent.
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