Cheesy Fajita Chicken and Rice

A one-pot Tex-Mex dinner of fajita-seasoned chicken thighs, long grain rice, peppers and onions, finished with melted mozzarella and cheddar.

⏱️ Prep: 20 min🍳 Cook: 18 min

Ingredients

1.5 lbs	680 g	boneless, skinless chicken thighs
2 oz	57 g	fajita seasoning (2 packets)
10.5 oz	300 g	condensed chicken broth
2 cups	480 ml	water
2 cups	480 ml	long grain rice
10.5 oz	300 g	condensed cream of chicken soup
1 cup	240 ml	red peppers, diced
1 cup	240 ml	green peppers, diced
1 cup	240 ml	yellow onion, diced
3 cups	720 ml	shredded mozzarella and cheddar

Slice chicken thighs into strips.
Set Instant Pot to Saute Less 7 minutes.
Add a dab of butter or margarine to the pot.
Add the strips of chicken to the pot and spread them out.
After a couple minutes, add the fajita seasoning to the pot.
Stir until the chicken is well coated in the seasoning.
Leave the chicken to cook, stirring occasionally until the Instant Pot turns off.
The chicken will still be partially pink.
Add the condensed chicken broth to the pot and stir, gently scraping any stuck fajita seasoning off the bottom of the pot.
Add the water and the long grain rice.
Gently push the rice down until it is submerged in the liquid.
Add the condensed cream of chicken soup, diced red peppers, diced green peppers and diced onions.
Do not stir!
Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 8 minutes.
Once the Instant Pot is done cooking, leave it to do a natural release for 3 minutes.
After 3 minutes, turn the steam release handle to the venting position and finish with a quick release.
Remove the lid and stir all of the ingredients together.
Add the shredded mozzarella and cheddar to the pot.
Stir until the cheese is melted.
Serve immediately.
Enjoy!