Love Mexican dishes? You can make dozens of dishes quickly when you have the following Instant Pot Fajita Chicken Module tucked away in your freezer. The actual module is quick to make, and it makes enough for eight family meals.

Use the shredded chicken on nachos, in burritos or enchiladas, wrapped in warm flour tortillas, on fajita salads, in Mexican layered dips, Mexican soups – the possibilities are limited only to your imagination.

24-32 servings

4-5 pounds boneless skinless chicken breast halves, trimmed and cleaned of all fat and veins
fajita seasoning
1 cup chicken broth
2 cups medium salsa

2 medium onions, halved and sliced
2 red bell peppers, halved and sliced
2 yellow bell peppers, halved and sliced
2 green pepper, halved and sliced

1. Spray the pan of an Instant Pot with nonstick spray. Turn the pot to the sauté setting. Sprinkle the whole chicken breasts liberally with fajita seasoning; brown in the pan on both sides. You will need to do this in batches.
2. Place all of the browned chicken breasts back into the Instant Pot. Pour the chicken broth over all and top with the salsa. Cover the pot, set the valve on sealing, and set for 5 minutes. When the cycle has finished, let sit 10 minutes, then release the pressure. Remove the chicken breasts to a cutting board to cool enough to shred.
3. Meanwhile bring the juices to a boil (sauté setting); add the onions and let cook 3 minutes. Add the peppers, stir well, and turn the pot off.
4. Shred the chicken and add it to the pot; stir well.
5. Divide the filling into 8 freezer bags; freeze for up to 6 months.

Amount Per Serving
Calories 135 Calories from Fat 44
Percent Total Calories From:
Fat 32% Protein 55% Carb. 12%

Nutrient Amount per % Daily
Serving Value
Total Fat 5 g 7%
Saturated Fat 1 g 7%
Cholesterol 51 mg 17%
Sodium 240 mg 10%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 1%
Sugars 0 g
Protein 19 g

Vitamin A 18% Vitamin C 54% Calcium 0% Iron 5%