4bell peppers (choice of green, red, orange or yellow), seeds removed and sliced into thin strips
1large white onion, thinly sliced
¼cuplow-sodium chicken stock
cheese, limes, cilantro, avocado for topping
Add the chicken, peppers, onion, olive oil, cornstarch, spices and chicken stock to the Instant Pot, mixing everything to combine.
Close lid and turn vent to "sealing." Set Instant Pot to manual/high pressure for 7 minutes. Allow it to naturally release for 5 minutes before doing a quick release.
Serve over warm tortillas, with some cheese, cilantro, avocado and lime if desired on top.
If you don’t want to make your own fajita seasoning, you can easily buy one at the grocery store. You'll need 1 ½ packets.
Slice the chicken and vegetables as close to the same thickness as possible so they cook evenly.
Broil the chicken, peppers and onion to remove some of the excess liquid.
To make the flour tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.