CHICKEN FAJITA RICE *PRESSURE COOK* One-Pot NINJA FOODI Recipe | Instant Pot | Spicy Chicken & Rice

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides a plant-based protein option, while canned beans are budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories and is dairy-free.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: mayonnaise

Greek yogurt offers creaminess with added protein and fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is often less expensive.

Add spray oil to the bottom of the Ninja Foodi pot and set to Sear and Sauté.

Add 1/2 red onion, 1/2 yellow pepper, and 1/2 red pepper to the pot, cooking until slightly softened and colored.

Sprinkle in a little salt while the vegetables are cooking.

Add chicken breast to the pot, cooking until the outside is colored but not fully cooked.

Add 2 generous tablespoons of fajita seasoning to the chicken and vegetables, stirring to coat.

Add 250 grams of Basmati white rice to the pot, ensuring it soaks up moisture and flavors.

Pour in 600 ml of chicken stock and 100 ml of tomato passata, then turn off Sear and Sauté.

Seal the lid, set the pressure valve to seal, and pressure cook on high for 5 minutes with a long natural release.

After 5 minutes, allow for a natural release for nearly 19 minutes before manually releasing any remaining pressure.

Open the lid and stir the contents, checking that the rice is fluffy and the chicken is cooked.

Optionally, add a generous amount of Tex Mex cheese on top and air fry for 3 minutes to melt the cheese.

Serve with lime wedges, a sprinkle of coriander, and a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens