You catch the smell through the steam vent and suddenly you are starving. It's that kinda spicy, smoky scent that just pulls you in real good. You know dinner's gonna hit the spot tonight.
The way the steam pushes out, you sense the chicken's turning tender pull and the veggies getting soft underneath that valve hiss sound. It's like your kitchen is talking to you, saying get ready for yum.
You feel that quick release is coming up, and you remember how fast this came together. Dang, sometimes pressure cookers really do work wonders, even when life gets busy and you don't wanna slave over the stove.
Why This Recipe Works Every Single Time
- The chicken stays super juicy thanks to the tender pull effect from pressure cooking.
- The fajita seasoning blends perfectly with the peppers and onions for bold flavor.
- Rice soaks up all the goodness and keeps the bowl comforting.
- Beans and corn add hearty texture without extra fuss.
- Quick release means you don’t wait forever to dig in.
- Float valve seals the pressure and cooks everything evenly.
- The whole bowl feels fresh, healthy, and satisfying.
Your Simple Ingredient Checklist
- 1 pound chicken breast tenderloins - they cook fast and stay tender.
- 2 cups cooked rice - pick white, brown, Mexican, or cilantro rice, whatever you like.
- 1 poblano pepper sliced thin - adds a mild kick and smokiness.
- 1 red pepper sliced thin - for color and sweetness.
- 1 small onion sliced thin - classic fajita base flavor.
- 15 ounces canned black beans drained and rinsed - easy protein boost.
- 15 ounces canned corn drained - a little sweet crunch works great here.
- 1 tablespoon fajita seasoning - this brings that signature flavor you want.
- 1 tablespoon olive oil - for sautéing the veggies and chicken.
Your Complete Cooking Timeline
- Step 1 Heat olive oil in your pressure cooker skillet on medium-high. You want it shimmering but not smoking.
- Step 2 Add your sliced onions, poblano, and red pepper. Sauté for 5 to 7 minutes till they're just soft and smelling dang good.
- Step 3 Place chicken tenderloins on top, sprinkle on that fajita seasoning. Cook for 6 to 8 minutes, turning now and then so all sides get some love.
- Step 4 Toss in the black beans and corn, stir everything together and let cook for 2 to 3 minutes so flavors mingle and heat through.
- Step 5 Quick release your cooker pressure, you should hear the valve hiss and see float valve drop down.
- Step 6 Scoop cooked rice into bowls, then pile on your chicken and veggie mix on top.
- Step 7 If you want, add toppings like shredded cheese, sour cream, avocado, salsa, or a lime squeeze for extra zing.
Time Savers That Actually Work
- Cook your rice ahead or use leftover rice from last night to speed things up.
- Pre-slice veggies in the morning or when you have a moment during the day.
- Use canned beans and corn drained and rinsed so no soaking or cooking needed.
- Mix fajita seasoning ahead in a jar so you just grab and sprinkle every time.
When You Finally Get to Eat
You remember that first bite is all about that tender pull chicken, juicy and packed with spices. Your mouth catches the smoky peppers mixed with sweet onion, and dang it feels just right.
The rice cushions the heartiness with soft grains that soak up all the tasty bits, giving you a perfect bite every time. You feel like this meal was way faster than you thought but tastes like you worked all day.
Every forkful is the kind of comfort food that doesn’t feel heavy. Beans and corn add just enough texture and sweetness, sorta like a little fiesta in your mouth.
You find yourself wanting just one more squirt of lime or maybe some avocado on top, making it your personal favorite bowl. It’s one of those dinners you look forward to finishing.
Your Leftover Strategy Guide
- Store leftovers in airtight containers in the fridge for up to 3 days, so flavors stay solid and fresh.
- If you want to freeze, separate rice and chicken mixture. Freeze in portion sizes in freezer-safe bags or containers.
- Reheat leftovers covered in a skillet or pressure cooker on slow release mode to keep chicken tender and veggies from getting mushy.
- Use leftovers in wraps or salads next day to keep things interesting and easy.
Everything Else You Wondered About
- Can you use other chicken cuts? You can but tenderloins cook fastest and stay juicier. Thicker cuts might need longer pressure cooking.
- What if I don’t have fajita seasoning? Mix paprika, chili powder, cumin, garlic powder and salt for a quick substitute.
- Should I slow release or quick release? Quick release works here so veggies don’t get mushy and chicken stays tender pull.
- Can I add other veggies? Yeah, bell peppers of other colors, zucchini or mushrooms work good. Just slice thin so they cook fast.
- Is fresh cilantro good in this dish? Definitely! Sprinkle some on top after cooking for fresh flavor and color.
- Why do I hear a valve hiss when cooking? That’s your float valve doing its thing, releasing steam safely when you quick release pressure.
For related recipes, you might enjoy our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe which is an easy skillet meal for busy nights, or try making some Mozzarella Stuffed Rosemary Parmesan Soft Pretzels as a tasty snack. Also, our Easy Marinated Cheese Appetizer with Salami & Green Olives offers a quick and impressive starter for any occasion.
Healthy Chicken Fajita Bowl with Rice
Equipment
- 1 Mixing bowl for serving
Ingredients
Main Ingredients
- 1 pound Chicken breast tenderloins
- 2 cups Cooked rice white, brown, Mexican, or cilantro rice
- 1 Poblano pepper sliced thin
- 1 Red pepper sliced thin
- 1 small Onion sliced thin
- 15 ounces Canned black beans drained and rinsed
- 15 ounces Canned corn drained
- 1 tablespoon Fajita seasoning
- 1 tablespoon Olive oil
Instructions
Cooking Steps
- Heat olive oil in your pressure cooker skillet on medium-high until shimmering.
- Add sliced onions, poblano, and red pepper. Sauté for 5 to 7 minutes until just soft.
- Add chicken tenderloins and sprinkle fajita seasoning on top. Cook 6 to 8 minutes, turning occasionally.
- Add black beans and corn, stir everything together and cook for 2 to 3 minutes to heat through.
- Quick release the pressure cooker and allow the float valve to drop.
- Fill serving bowls with rice, then top with chicken and vegetable mixture.
- Add optional toppings such as shredded cheese, sour cream, avocado, salsa, or lime zest.
