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As I already previously shared in recent times, I am a huge fan of Mexican food. I love tacos and fajitas so much. And so does my husband, as well as my older daughter.
Sorry, but the picky eater still is slow to pick up this food. However, she will eat cheese quesadillas and tortillas. So, there may still be hope there.
Last year, I finally caved and purchased an Instant Pot retiring our older crockpot. This machine seriously is a godsend and very much also a new favorite of mine. I can pretty much make anything in it. So, I though why not make chicken fajitas in the Instant Pot.
Plus, I thought these would go perfectly with my Pineapple Guacamole Recipe. Plus, these two recipes (Guacamole and Fajitas) are perfect for Cinco de Mayo coming up in a few days or pretty much any day of the year, too!
So, I began to check out a few recipes online. I noticed most used the Sous Vide method. I honestly didn’t know much about this method. Therefore, off to research a bit more in all honesty.
So what is Sous Vide?
“Sous Vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.”
Essentially Sous Vide has the food being preparing in a vacuum environment in a controlled steamed environment. This is to ensure the food cooks more evenly and stays tender.
You can find Sous Vide bags online or just buy regular plastic storage bags. If you use regular storage plastic bags, you must use the water displacement method.
What is the water displacement method?
Slowly lower the bag into water, keeping the open top above the surface. The water pressure will force the air out of the bag, allowing you to seal it once removed.
All of this can be cooked in the Instant Pot pretty easily.
Once the chicken and veggies are cooked in the Instant Pot, they are quickly transferred to the oven. Here all is broiled for a few short minutes just to brown and char just as you would expect of fajitas veggies and meat.
Sounds perfect and easy enough, right?
[clickToTweet tweet=”Want to make fajitas in an Instant Pot easily? Then, you must check out this simple step-by-step recipe how to make them now for your family.” quote=”Want to make fajitas in an Instant Pot easily? Then, you must check out this simple step-by-step recipe how to make them now for your family.” theme=”style1″]
Want to make Instant Pot Tequila and Lime Chicken Fajitas for your family now?
Then read on for my simple, step-by-step recipe below…
Instant Pot Tequila and Lime Chicken Fajitas Sous Vide Recipe
- 4-6 boneless, skinless chicken breasts
- 2 oz honey
- 2 oz tequila
- 2 oz lime juice
- 2 T olive oil
- 1.5 T chili powder
- 2 t ground cumin
- 1 t salt
- 1/4 to 1/2 t cayenne powder, depending on heat desired
- 1/4 t black pepper
- Small bunch of cilantro
- 2 each: red, yellow, and green peppers
- 1 large yellow onion
- 2 T olive oil
- 1/2 - 3/4 c. chicken broth, if required
- Flour tortillas
- Preheat your Instant Pot Ultra or immersion circulator to 165F.
- To make the chicken, combine all spices, olive oil, tequila, honey, and lime juice in a small bowl. Pour this mixture into a Sous vide bag.
- Add the chicken, turning it in the bag several times to thoroughly coat.
- Add the cilantro and seal the bag. It’s important here to remove as much air as possible. Vacuum sealing is preferred, but not necessary as you can also use the water displacement method. To do this, slowly lower the bag into water, keeping the open top above the surface. The water pressure will force the air out of the bag, allowing you to seal it once removed.
- For the peppers and onion, slice the peppers into strips.
- Halve the onion, and cut to similar size as the pepper strips, breaking apart any larger chunks that stick together.
- Toss the veggie strips in a large bowl with the olive oil, add to another Sous vide bag, and seal -vacuum sealing is preferred. If that isn’t an option, you can add a scant 1/2 to 3/4 cup of chicken broth to the veggies, allowing you to use the water displacement method to effectively remove the air.
- Submerge both bags in the Instant Pot, close the lid, and set for 1 hour.
- Just before done, preheat your broiler.
- Once finished, carefully remove both bags and pat dry.
- Using a broiler pan, or similar sheet, cut open the veggies -discarding the broth if used -and spread them evenly over the pan, leaving room for the chicken.
- Remove the chicken, discard the cilantro, and place next to the veggies.
- Broil for approximately 2-4 minutes or until just starting to brown and char, turn the chicken, mix the veggies with tongs, and broil for another couple minutes.
- Transfer the chicken to a cutting board, then slice thinly against the grain.
Serve on warm tortillas with your favorite toppings.
There you have it a very easy, but perfectly delicious recipe for all times of the year for the whole family using the Instant Pot and Sous Vide method with my Tequila and Lime Chicken Fajitas Recipe!
Are you a fan of chicken fajitas?
Have you seen looking for an easier way to make chicken fajitas at home?
Or even another perfect Instant Pot recipe?
How about Sous Vide – have you tried this method before?
Now, share with me in the comments…