Instant Pot Jambalaya Fajitas
Instant Pot Jambalaya Fajitas
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!
- 1.5 lbs of 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 tbsp butter
- 2 tbsp paprika
- 1 tbsp ground cumin
- 1/8 tsp cayenne pepper
- 1/2 tsp fresh ground black pepper
- 1 tsp salt
- 14.5 oz can of Dices Tomatoes with Chipotle peppers (Del Monte), not drained
- 3 large green bell peppers, cut into half strips
- 1 Spanish onion, chopped
- 1 bunch of scallions, sliced thin
- 8 oz box of Goya Arroz Amarillo (reduced sodium is suggested but perfectly okay if you use regular!)
- 1.5 cups of water mixed with 1.5 teaspoons of Chicken Better Than Bouillon (reduced sodium is suggested but perfectly okay if you use regular! 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!
- Shredded Mexican cheese
- Guacamole, for topping
- Sour Cream, for topping
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.
- 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!