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5
from 1 vote
Instant Pot Chicken Tortillas
Course
Appetizer, Snack
Cuisine
American, Mexican
Keyword
Chicken Tortillas, sour cream
Prep Time
20
minutes
minutes
Cook Time
9
minutes
minutes
Total Time
29
minutes
minutes
Servings
4
Calories
384
kcal
Author
Corrie
Ingredients
4
frozen chicken breasts
1
tablespoon
fajita seasoning
to taste
Salt and freshly ground black pepper
2
onions
quartered and divided
2
cloves
garlic
peeled
1 ½
cups
chicken broth
1
1
tablespoon
olive oil
1
red bell pepper
1
yellow bell pepper
4
large flour tortillas
1
cup
lettuce
shredded
3
tablespoon
sour cream
Instructions
Season the chicken with fajita seasoning, salt and black pepper generously.
In the pot of Instant Pot, place chicken breasts, 1 onion, garlic and broth.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 5 minutes.
Press “Cancel” and carefully do a natural release for about 10 minutes and then, do a quick release.
Remove the lid and transfer chicken mixture into a bowl.
With paper towels, wipe out the Instant Pot.
Place the oil in the Instant Pot and select “Sauté”. Then add the remaining onion and bell peppers and cook for about 3-4 minutes.
Press “Cancel” and transfer vegetables into a bowl.
With 2 forks, shred the chicken breasts and mix with remaining pan mixture.
Add the bell peppers mixture and stir to combine.
Arrange tortillas onto 4 serving plates.
Top each tortilla with chicken mixture, followed by cooked vegetables and lettuce.
Top with sour cream and serve.
Nutrition
Calories:
384
kcal