These Instant Pot Fajita rice bowls are easy to prepare, filling, and flavorful! They simplify feeding the family and will quickly become one of your favorite Instant Pot recipes.

I shared my Instant Pot chicken fajitas recipe with you earlier this year. Everyone enjoyed it! Readers shared it over 100,000 times on social media, and I received fantastic comments from you! And that’s when I realized I needed to publish my Instant Pot Fajita Rice recipe on the blog, and once again, you shared many beautiful photos of your fajitas with me, which made everyone happy.

We cook fajitas all the time at home, and my husband, who loves rice, suggested that we add rice and create fajitas like burrito bowls. That’s something we’ve done, and it was a great hit in our house! We created a huge piece in my Instant Pot 6qt and devoured it in about 20 minutes.

Now, let’s check this delicious dish with X2coupons!


This is fajitas Plus rice and plenty of flavor in a single pot! The chicken is sliced into bite-size pieces and fried before the veggies and rice are added and everything is cooked to perfection.

Finally, add some sour cream for richness and taste, then melt some mozzarella cheese. The end product is fantastic! You should also try my Instant Pot Burrito Bowl recipe, which includes beans!


The recipe card below has a complete list of ingredients and proportions.

The following items are required to prepare these fajita rice bowls:

  • Chicken breast – While I like chicken breast in this dish, skinless and boneless chicken thighs chopped into bite-size pieces would also work well.
  • Olive oil may also be used for sautéing when using vegetable oil.
  • Red, yellow, and green bell peppers – or any color you have on hand – chohand-chopped-sized portions
  • Onion – I like a yellow onion, but a red onion can also be used. The onion should be peeled and diced.
  • Tomato – To add sweetness, one fresh tomato is added to the rice. Cut it up.
  • Long grain rice – Any variety of long-grain rice will work; just be sure to rinse it thoroughly with running water until it runs clear. If you don’t want mushy rice, don’t skip this step.
  • Have you ever tried making homemade stock in your Instant Pot? It’s so simple and helps you reduce your salt intake that I do it all the time using kitchen waste.
  • You may use a store-bought package of fajita spice, but nothing matches this simple homemade combination. Take my word for it!
  • Sour cream is optional and can be used as a garnish.
  • Cheese – For the topping, although it can also be mixed in if desired. Shredded Mexican mix, Colby jack, or sharp cheddar with a little mozzarella are all good options.


  • First and foremost, you’ll need an Instant Pot (of course!). This Instant Pot is my favorite!
  • Make your fajitasoning or purchase a ready-made fajita spice blend (I like this Smoky BBQ mix).
  • I adore these stainless steel measuring cups and use them as well as the measuring spoons every time I cook. They will be used to measure out the restock, and seasonings.
  • If you want to wrap the leftovers in tortillas, you’ll need tortilla bread, which I recommend.


  • Sauté for 10 minutes, then add oil and let the pot heat up.
  • Allow the chicken to brown slightly.

  • Cook the chopped onion and bell peppers for a few minutes after moving the chicken to one side of the saucepan.
  • Cook the chopped tomatoes once they have been added.

  • Rinse the rice in clean water before adding it to the saucepan.

  • Now comes the seasoning; you’ll need a lot of it, which is also acceptable. If you don’t use enough seasoning, the rice won’t be as tasty as it should be. So season with fajita seasoning.

  • Finally, there’s the stock. Mix everything well, then cover with the lid. Check that the valve is in the “sealing” position. Select MANUAL or PRESSURE COOK, then high pressure for 8 minutes. The pressure cooker will need some time to come to pressure before beginning to cook.

  • When the timer goes off, gently and swiftly expel the steam. And fluff the rice with a fork.
  • Stir in a dollop of sour cream, and if desired, melt some shredded mozzarella cheese.

  • Cover with the lid and let aside for 1 minute to allow the shredded mozzarella to melt. The cheese will melt, and the rice will be ready to serve after a brief toss.

  • This tastes a lot like Mexican rice. If you add some beans, you’ll get something that tastes a lot like Mexican rice or a burrito.
  • The amount of cheese used is up to you; I occasionally leave it out. And if all I want is cheese, I add a lot of it.


  • Let’s go to the toppings, which are my favorite part!
  • There are several ways to garnish your fajita dish, but here are a few of my favorites:
  • Additional sour cream or this delectable lime crème
  • Avocado slices or homemade guacamole
  • Lettuce, pico de gallo, refried beans
  • More cheese


  • If you want to create vegetarian fajita rice, leave out the chicken.
  • The chicken will not brown when you sauté it since there will be a lot of liquid and it will just simmer without browning.
  • Cook the peppers for a little more than a minute. Because you don’t want mushy peppers at the end.
  • Use vegetable or chicken stock, and pour it into the pot to cover the rice. If you add too much liquid, the rice will get soupy.