Chicken Fajita, One Pot Pasta

  • Place the chicken into a suitable mixing bowl. Add the fajita seasoning (we used 2 sachets of the medium flavoured seasoning). Stir well to thoroughly mix and set aside for approx. 30 minutes.
  • Select Brown/Sauté on your pressure cooker and allow to heat.
  • Add the oil and the chicken and stir fry for approx. 5 minutes, stirring occasionally allowing the chicken to brown.
  • Add the onion and continue sautéing for a further 2-3 minutes.
  • Pour in the hot stock, add the pasta and briefly stir.
  • Pour in the chopped tomatoes and do not stir.
  • Place the peppers onto a square piece of foil and loosely fold around, crimping the edges to make a parcel.
  • Sit the parcel on top of the tomatoes, (this prevents the peppers from getting too mushy)
  • Secure the lid and select Manual, high pressure, 5 minutes.
  • Once the time has elapsed, allow the unit to continue onto Keep Warm for a further 5 minutes, before carefully venting the unit.
  • Remove the lid, using a pair of tongs carefully release the peppers from the foil pack and empty into the bowl. Stir well to combine the ingredients.
  • Adjust the seasoning and serve ladled into warm pasta bowls.
  • Add a dollop of sour cream, a handful of grated cheddar and a scattering of chopped jalapenos.



  • 600g skinless, boneless chicken thighs, cut into strips
  • 50g approx. fajita seasoning,
  • 1 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 800ml hot chicken stock
  • 300g farfalle pasta
  • 1 x 400g chopped tomatoes
  • 1 green pepper, deseeded and cut into strips
  • 1 red pepper, deseeded and cut into strips
  • 1 yellow pepper, deseeded and cut into strips

To achieve a deeper depth of flavour to your chicken, try and remember to marinade the day before.


To Serve

  • Sour cream
  • Grated cheddar cheese
  • Chopped jalapenos