Instant Pot Chicken Fajita Soup with Peppers

Fajitas are one of my all-time favorite meals. Whether made with chicken, steak, or shrimp, the sizzling peppers and onions are the foundation of great fajita flavor. I transformed those vibrant, savory elements into a comforting, flavorful soup: Chicken Fajita Soup. This Mexican-inspired Instant Pot recipe is loaded with bell peppers, onions, and tender chicken, making it a satisfying one-pot meal perfect for family dinners or meal prep.

Bell peppers — Choose a colorful mix of bell peppers for bright flavor and visual appeal.

bell peppers sliced — Slice the peppers into uniform strips so they cook evenly.

Use a mix of sweet and red onions for layered sweetness and color.

onions sliced — Slice the onions into similar strips to match the peppers.

Adding vegetable oil to Instant Pot — Begin by heating oil in the Instant Pot on the sauté setting.

Adding peppers and onion to Instant Pot — Add all the cut peppers and onions to the pot. They may seem to fill the pot at first, but they will cook down.

Stirring veggies in pot — Sauté the vegetables until softened and reduced in volume by about half.

Adding broth to pot — Pour in the broth to form the soup base.

Adding salt to pot — Season the broth with seasoned salt or your preferred Creole/Mexican-style seasoning.

Adding rice to pot — Add rice to give the soup a bit more body; yellow rice works well but any long-grain rice is fine.

Stirring pot — Stir everything together to distribute the rice and seasoning evenly.

Adding chicken to pot — Nestle whole boneless, skinless chicken breasts or thighs into the broth.

Chicken in pot — Seal the Instant Pot and cook under high pressure.

Cooked soup. — After pressure cooking, perform a quick release and check the chicken for doneness.

Using tongs to remove chicken from pot — Remove the chicken with tongs and let it rest briefly before shredding.

Adding fajita seasoning to pot — Return to the pot and add fajita seasoning to deepen the signature flavor.

Adding cheese to pot — Stir in cheese if you like a richer, creamier finish.

Shredded chicken in bowl — Shred the cooked chicken using two forks or a hand mixer for speed.

Returning shredded chicken to the pot — Return the shredded chicken to the pot and stir to combine with the broth and vegetables.

Bowl of soup with tortilla strips and more cheese on top — Serve in bowls and top with tortilla strips, extra cheese, sour cream, or guacamole as desired.

Yield: 6

Instant Pot Chicken Fajita Soup

This Instant Pot Chicken Fajita Soup captures the bold flavors of fajitas in a cozy bowl. The combination of sautéed peppers and onions, seasoned chicken, and a savory broth creates a meal that’s both vibrant and comforting. It’s easy to prepare, feeds a crowd, and reheats well for leftovers.

Prep Time
15 minutes

Cook Time
15 minutes

Additional Time
15 minutes

Total Time
45 minutes

Ingredients

1/4 cup vegetable oil
5 bell peppers (assorted colors), sliced into 1/4-inch strips
4 onions (mix of sweet and red), sliced into 1/4-inch strips
6 cups chicken or onion broth
1/2 cup yellow rice or your preferred long-grain rice
1 tablespoon seasoned salt or Creole-style seasoning
3 pounds boneless, skinless chicken breasts and/or thighs, kept whole
1 (1-ounce) packet fajita seasoning
2 cups shredded Mexican cheese blend (optional), plus extra for topping

Optional Toppings

Tortilla strips
Sour cream
Guacamole

Instructions

Add the oil to the Instant Pot and select Sauté on the More or High setting. After the oil heats for about 3 minutes, add the sliced peppers and onions. Allow them to cook undisturbed for a few minutes, then stir and continue sautéing for 10–15 minutes until softened and reduced in volume by about half. Stir occasionally and be patient; the vegetables will compact as they cook.
Pour in the broth, add the rice and seasoned salt, and stir to combine. Nestle the whole chicken pieces into the broth, ensuring they are submerged.
Cancel Sauté, then set the Instant Pot to Pressure Cook on High (More) for 15 minutes. When the cook time finishes, perform a quick release.
Using tongs, transfer the cooked chicken to a large bowl and let it rest for a few minutes. Shred the chicken with two forks or a hand mixer until it’s pulled apart and tender.
Add the fajita seasoning and cheese (if using) to the pot and stir until fully incorporated. Return the shredded chicken to the pot and mix until the soup is uniform and the chicken is heated through.
Ladle the soup into bowls and garnish with tortilla strips, extra cheese, sour cream, and/or guacamole as desired. Serve hot.

Jeffrey’s Tips

Arroz Amarillo or yellow rice imparts extra flavor, but any long-grain rice such as jasmine, basmati, or plain long-grain white will work with the same cook time. Use 1/2 cup of rice for a stew-like texture; if you prefer a thicker, more rice-forward dish, you can increase the rice to 1 cup, but note that the rice will continue to absorb broth as the soup rests. If serving immediately, 1 cup is acceptable; for leftovers, 1/2 cup keeps more broth in the final dish.