Mexican is one of my all-time favorite cuisines. So is Cajun. Chicken fajitas are also one of my favorite dishes. So is Jambalaya.
Now what if we COMBINED the two in the Instant Pot to create something so outrageous, a fiesta will take place in your mouth?
Well, OLE! because you’re about to make one of the most unreal and convenient spins of a recipe that will be one of your go-tos!
I swear it’s like your mouth is going on a double vacation to New Orleans and then to Mexico!
Here’s How I Made It!:
We’ll start off with some thin chicken breasts/cutlets…
…cut into strips.
Then we’ll cut up some green bell peppers…
…onions…
…and scallions and set them aside.
Now we’ll make our secret (incredible) spice mixture. We’ll start off with some paprika…
…followed by cumin…
…black pepper…
…cayenne pepper…
…and salt…
Mix together well!
Then we’ll go to the Instant Pot and add in some vegetable oil. Hit “Sauté” for it to get heated up…
…and then add in the chicken.
Cook it, stirring, until it becomes white.
Next we’ll add in some butter…
…our spices…
…and a packet of fajita seasoning.
Stir everything together and some beautiful colors will blossom.
Time to add in the scallions, onions and peppers…
…and give everything a big stir.
We’ll also add in a can of diced tomatoes…
…and stir that along with everything else.
Of course we’ll need some rice (and I strongly suggest using Goya Arroz Amarillo)…
Empty a packet of it into the pot…
…and stir it in until well combined with everything else.
Now we’ll top it off by adding in some chicken broth. Secure the lid and cook on high pressure.
When done, most of the broth will have been absorbed by the rice, but allow it too cook a little longer on “Sauté” so it thickens up.
Transfer our beautiful contents to a serving bowl.
Now it’s time time to make our fajitas! Get some flour tortillas…
…line them with some guacamole…
…scoop in some of that AMAZING jambalaya fajita…
…and top with some sour cream…
…cheese…
…and some fajita sauce if you so desire.
Wrap it up…
…bring to mouth…
…give seal of approval.JAMBALAYA FAJITAS JUST MAKE LIFE BETTER!
Instant Pot Jambalaya Fajitas
When you can't decide between Jamabalaya and Fajitas, you combine the two into an unforgettable dish: wrapped or bowled.
Ingredients
- 1 1/2 pounds chicken cutlets (thin chicken breasts – not thick one), cut into strips which is necessary to achieve that chicken fajita-like texture
- 1/4 cup of vegetable oil
- 2 tablespoons salted butter
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 14.5 ounce can of Diced Tomatoes, not drained
- 3 large green bell peppers, cut into half strips
- 1 Spanish onion, chopped
- 1 bunch of scallions, sliced thin
- 8 ounce box of Goya Arroz Amarillo (reduced sodium is suggested but perfectly okay if you use regular!)
- 1 1/2 cups chicken broth (I used 1 1/2 cups water mixed with 1 1/2 teaspoons of Chicken Better Than Bouillon. If you want it thicker, use only 1 cup of water + 1 tsp of Better Than Bouillon)
- 1 fajita box kit set (should contain 1 packet fajita mix, 1 packet of sauce and about 10 tortillas). But you may want larger, burrito sized tortillas for these!
For Assembling:
- Shredded Mexican cheese
- Guacamole, for topping
- Sour Cream, for topping
Instructions
- Set Instant Pot to “Sauté” and hit “Adjust” until it’s on the on the “Normal” setting
- Add the vegetable oil and wait until the display reads “Hot”
- Add the chicken and cook until meat turns white, stirring, for about 3 minutes
- Add the butter and stir in until it melts, coating the chicken
- Add the paprika, cumin, cayenne, black pepper, and salt. Mix the spices with the chicken for 1 minute, and then add the canned tomatoes with the juices. Stir well
- Add the green bell pepper, onion, and scallions; cook, stirring constantly for 3 more minutes
- Stir in the rice and mix well and then immediately add the chicken broth and fajita mix. Mix VERY well and do a final scrape at the bottom off the pot with a mixing spoon
- Secure Lid
- Hit “Manual” or “Pressure Cook” High Pressure for 20 minutes (NOTE: the timer may begin to countdown on the display BEFORE the pressure pin pops up. If this happens, it’s fine. It will eventually push up – and if it doesn’t, it will come out just fine! Just let it do what it will)
- Quick release when done. When you take the lid off, it will look a little liquid-y. That’s normal after pressure cooking – especially with all the ingredients in this dish that produce liquids once cooked! Don’t worry. The next steps will ensure it thickens perfectly!
- Press the “Keep Warm/Cancel” button and hit “Sauté” so it’s on “Less”. Stir often for about 5-6 minutes until it thickens up, making sure the spoon scrapes the bottom of the pot so sticking doesn’t happen much. (It’s okay and normal if there is a little sticking at the bottom the pot for this one – it won’t affect the dish.
- Once it hits that perfect consistency where the sauce thickens up nice and richly, transport to a large serving bowl (this serves a LOT!)
- Serve in one of two ways: EITHER in tortillas lined with guacamole and top with cheese, sour cream and fajita sauce (if desired).OR in a bowl topped how you see fit!
- Ole!
Jeffrey's Tips
As amazing as it is right out of the pot, I swear the flavors DOUBLE UP when they come together in the fridge overnight. The heated leftovers are going to take you to another level.
Kim
I love this post and your sister is beautiful! Heading to the store this weekend to buy these ingredients as well as ingredients for a few of your other recipes. Thank you!
Donna Frankiewicz
No shrimp? No sausage? Jeffery!!
Laura
LOVE this recipe. Can I double? If so do all ingredients get doubled? Planning to freeze portions for my son to take back to school with him. Oy!
Debbie Negron
This recipe was amazing! The leftovers I made a fajita casserole. Yummy
Jeffrey
Perfect idea!