Mexican and Cajun cuisines rank among my favorites, and I love both chicken fajitas and jambalaya. This recipe blends the two into a single, bold dish made quickly in an Instant Pot. The result is a vibrant, flavorful meal that feels like a two-stop trip from New Orleans to Mexico.
It’s fast, satisfying, and perfect for weeknights or feeding a crowd. Below I’ll walk through the ingredients and the method I used to create these Instant Pot Jambalaya Fajitas.
Here’s how I made it:
Start with thin chicken breasts or cutlets and slice them into strips so they cook quickly and mimic fajita texture.
Slice the chicken into even strips.
Prepare vegetables: cut green bell peppers into strips…
…chop a Spanish onion…
…and slice a bunch of scallions. Set the vegetables aside until needed.
Make the spice blend that ties the dish together: paprika, ground cumin, black pepper, a pinch of cayenne for heat, and salt. Mix these well to coat the chicken later.
Measure out paprika and cumin first…
Add black pepper and cayenne to taste…
Finish with salt and stir until evenly combined.
Set your Instant Pot to Sauté mode and add vegetable oil. When the display indicates it’s hot, add the chicken strips and cook, stirring, until the meat turns white.
Once the chicken is mostly cooked, add butter and the spice mix, stirring to coat the meat evenly. Add a packet of fajita seasoning for extra depth and color.
When the spices bloom and the butter melts into the chicken, fold in the scallions, onions, and bell peppers. Cook briefly so the peppers retain a bit of crunch and color.
Stir in a can of diced tomatoes with their juices, then add yellow rice (I recommend a seasoned yellow rice for extra flavor) and mix thoroughly so the rice is distributed through the pot.
Pour in chicken broth, scrape the bottom of the pot to ensure nothing is stuck, secure the lid, and pressure cook on high for about 20 minutes. After cooking, perform a quick release. The mixture may look a little loose at first; switch the pot back to Sauté on a low setting and stir frequently for 5–6 minutes until the rice absorbs remaining liquid and the sauce thickens.
Transfer the jambalaya fajita mixture to a large serving bowl. This recipe makes a generous amount—great for sharing or for leftovers.
To serve, warm flour tortillas and spread each with a spoonful of guacamole. Fill with the jambalaya fajita mixture, then top with sour cream, shredded Mexican cheese, and a drizzle of fajita sauce if you like. Wrap and enjoy.
These work equally well as burritos or served in bowls topped with guacamole and cheese. Leftovers are excellent; the flavors deepen overnight and reheat beautifully.
Enjoy the fusion of bold Cajun spice and classic fajita flavors—simple to make, packed with color, and perfect for feeding family and friends.
Instant Pot Jambalaya Fajitas
A lively hybrid of jambalaya and fajitas that can be served in tortillas or bowls. Fast to prepare in an electric pressure cooker and full of layered flavor.
5 minutes
33 minutes
38 minutes
Ingredients
- 1 1/2 pounds chicken cutlets (thin chicken breasts), cut into strips
- 1/4 cup vegetable oil
- 2 tablespoons salted butter
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1/8 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 14.5 ounce can diced tomatoes, not drained
- 3 large green bell peppers, cut into half strips
- 1 Spanish onion, chopped
- 1 bunch scallions, sliced thin
- 8 ounce box seasoned yellow rice
- 1 1/2 cups chicken broth (or 1 1/2 cups water + bouillon to taste)
- 1 fajita seasoning packet (from a fajita kit)
For assembling:
- Shredded Mexican cheese
- Guacamole
- Sour cream
Instructions
- Set the Instant Pot to Sauté on the Normal setting.
- Add the vegetable oil and wait until the display reads “Hot.”
- Add the chicken and cook until the meat turns white, stirring for about 3 minutes.
- Add the butter and stir until it melts and coats the chicken.
- Stir in paprika, cumin, cayenne, black pepper, and salt. Mix with the chicken for about a minute, then add the canned tomatoes with their juices and stir well.
- Add the green bell peppers, onion, and scallions; cook, stirring constantly, for about 3 more minutes.
- Stir in the yellow rice, then immediately add the chicken broth and the fajita seasoning packet. Mix very well and scrape the bottom of the pot to avoid sticking.
- Secure the lid and cook on High Pressure for 20 minutes.
- Quick release when done. The mixture may look loose; this is normal.
- Press Cancel/Keep Warm and set to Sauté on Low. Stir frequently for 5–6 minutes until the mixture thickens and the rice absorbs excess liquid. Scrape the bottom while stirring to minimize sticking.
- Transfer to a large serving bowl once the sauce is thick and rich.
- Serve either in warmed tortillas lined with guacamole and topped with cheese and sour cream, or in bowls with your preferred toppings.
Jeffrey’s Tips
The flavors intensify after resting in the refrigerator overnight—leftovers are especially delicious when reheated.