Ingredients
-
- 1 tablespoon olive oil or avocado oil
- 1 pound (16 ounces) shells or penne pasta
- 2 cups chicken broth (can substitute with water)
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup mild or medium salsa
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons fajita seasoning (see notes for individual measurements)
- 1 tablespoon minced garlic
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 1/2 cup chopped cilantro
- 1/2 cup sour cream
- 1 cup Mexican shredded cheese
Instructions
- Add the oil to the bottom of the instant pot and tip the insert around to spread around to cover the bottom in a thin layer. Add the chicken pieces, spices, chicken broth, salsa, diced tomatoes, garlic and pasta to the instant pot
- Push the pasta down so it’s been immersed in the liquid. Place the lid on and set the valve to “sealing”. Cook on manual high pressure for 4 minutes. Once done, do a quick release and remove the lid
- Set the instant pot onto sauté mode and stir in the diced bell peppers and diced onions. Then stir in the cilantro, sour cream and shredded cheese
- Stir well until it’s all incorporated into the pasta and place the lid back on for about 5 minutes to let it rest and let the bell peppers and onions soften
Notes
Spice measurements:
- 1 tbsp chili powder
- ½ tsp salt
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp cayenne
- For gluten free pasta reduce the cook time by 1 minute for a 3 minute cook time
- Do not use chickpea noodles