Start by chopping all your vegetables and chicken. Slice the onion and bell peppers into thin strips and dice the chicken into 1-inch pieces. Chop the garlic cloves and cilantro.
Turn your Instant Pot to the sauté function and add a drizzle of oil. Once hot, add the diced chicken, onions, and bell peppers. Sauté for about 5 minutes, stirring occasionally, until the chicken starts to brown slightly and the vegetables begin to soften. Next, add the chicken broth, cornstarch, cilantro, lime juice, taco seasoning, salt, and pepper to the pot. Stir well to ensure everything is evenly combined and coated in seasoning. The cornstarch helps thicken the sauce.
Lock the Instant Pot lid in place and set the vent to “Sealed.” Select the “Pressure Cook” or “Manual” setting and set it to high pressure for 5 minutes.
Once the cooking time is up, you can either natural release or quick release the pressure.
Once the pressure is fully released, open the lid and give everything a good stir. Serve the chicken fajitas with tortillas, cheese, beans, sour cream, avocado, or any of your favorite toppings.
