Instant Pot Fajita Pasta Recipes

INSTANT POT FAJITA PASTA

Instant Pot Fajita Pasta image

Make and share this Instant Pot Fajita Pasta recipe from Food.com.

Provided by Jen in Victoria

Categories < 60 Mins

Time 38m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon oil
1/2 lb meat (ground pork or beef or cubed chicken)
1 onion, diced
1 bell pepper, diced
5 garlic cloves, minced
1 1/2 teaspoons chili powder
1/2-1 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chicken stock (or beef)
10 ounces canned tomatoes
8 ounces dry penne pasta
1 cup cheese, grated

Steps:

Select saute and adjust to More for high heat. Allow to heat until pot reads HOT. Add oil. When oil is hot add meat, tossing to coat well. Saute until cooked through.
Add onions, bell peppers, and garlic, along with spices. Stir well to coat; stir often and cook until veggies are slightly tender, about 2 minute.
Add broth, tomatoes with all its juices, and dry pasta to the pot. Cover and select Manual for 6 - 8 minute Once done, quick release the pressure. Liquid should be mostly absorbed.
Serve and top each portion with grated cheese.

Nutrition Facts : Calories 389.2, Fat 12.6, SaturatedFat 5.2, Cholesterol 19.9, Sodium 772.5, Carbohydrate 58.8, Fiber 8.6, Sugar 4.7, Protein 12.9

EASY CHICKEN FAJITAS

Easy Chicken Fajitas image

Delicious and easy chicken fajitas. Serve with preferred toppings such as black beans, cheese, guacamole, sour cream, rice, salsa, etc.

Provided by Suzie Clymer

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil, or more as needed
1 onion, cut into strips
1 bell pepper, cut into strips, or more to taste
2 skinless, boneless chicken breast halves, cut into strips
¼ cup water, or more to taste
2 tablespoons taco seasoning mix (such as Old El Paso®), or more to taste
8 (6 inch) flour tortillas

Steps:

Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
Serve chicken and vegetables on tortillas.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 43 g, Cholesterol 32.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 767 mg, Sugar 5.6 g

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