Another Favorite Converted!

I love fajitas! The chicken, the onions and peppers, and all the smokey flavors of the cumin and chili powder! They are my go-to when we head to our favorite Mexican restaurant and something we make on occasion here at home.

On Trim Healthy Mama, the eating plan that I currently follow, we can enjoy these wonderful fajitas with all the fixings like sour cream and cheese with our low carb meals known as “S” meals.

But sometimes we also enjoy meals that are lower fat and moderate carbs and that’s when all those great toppings for the Fajitas  (in their traditional form) are a little too high in fat for those meals.

So one of the ways that I still enjoy Chicken Fajitas in those lower fat and higher carb meals are recipes like this Instant Pot Fajita Rice. The rice has the amazing flavor of those yummy fajitas spices but with very little fat.

Making it a great option for those eating a low-fat diet or for a tasty “E” meal for us in Trim Healthy Mama. 

Making the Instant Pot Low Fat Fajita Rice

This recipe may seem a little familiar to anyone that has been around the blog and there’s a reason for that. That reason is my Chicken Fajita Rice that I already have on the blog.

Since the recipe is similar to the previous one, I debated whether I should just update the old recipe to add the Instant Pot Instructions or making a new post of its own.

You see, that recipe is also low fat and higher carb version but with several differences, including cooking method and consistency.  You can see HERE if you want to check it out after this recipe.

After going back and forth I decided that making a post of its own would be best because as I was testing the recipe in the Instant Pot the ingredients and flavors evolved into practically a different recipe.

This recipe is what I like to call a “dump and go” recipe. You simply add the ingredients into your pressure cooker, set the time, and let it do its magic! I love these recipes that keep us free and not tied to the stove, don’t you?

Here’s What You’ll Need:

• 3 cups of low-fat chicken broth
• 2 cups of brown rice
• 2 cups of frozen onion/pepper blend
• 2 lbs chicken breast cubed
• 3/4 cup no sugar added mild salsa
• 1 Tablespoon Garlic powder
• 1 Tablespoon Chili powder
• 1 Tablespoon Cumin
• 1 Tablespoon Onion powder
• 2 teaspoons of salt

Freezer Meal Directions

This recipe makes a good-sized batch of Fajita Rice, so if you are a smaller family like us, then you’ll have leftovers for lunches the next day or to freeze for later.

I love having single servings of a recipe tucked away in the freeze. Some days if it wasn’t for me having them available I wouldn’t have time for a healthy meal.

This Instant Pot Fajita Rice is a recipe that works well as a freezer meal for times just like that.  There is a couple of ways that this recipe can be frozen and enjoyed later.

In cases where you would like to prep the entire recipe and free it, I recommend preparing it as the recipe states below and letting it cool completely.

Then add it to either a large glass pan or into the disposable pan that can be picked up at any retail store. Once you have the rice in your pans of choice wrap them tightly in either foil or plastic wrap and freeze. 

When freezing this recipe in large batches I suggest pulling it out of the freezer the night before you plan on eating it and letting it thaw in the refrigerator. Then at dinner time, all you need to do is warm it up in the oven or in single portions in the microwave. 

When freezing in single portions, I normally use pint-size freezer bags or small plastic Tupperware. But use what works best for you. These smaller portions will thaw much quicker than the larger portions when you use the freezer bags and mash them flat before freezing. 

Tools I Used With This Recipe

Here are some tools that I use in my home to make this recipe and prepare it for my freezer meals. These are affiliate links to Amazon. If you shop through these links there is no extra cost to you but I receive a small commission.

I use and love all these products listed and I hope you’ll enjoy them too!

• Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker– If you don’t already have an Instant Pot then I highly recommend getting one. I was one of those that held off for a long time getting pressure cooking. I just didn’t want another appliance sitting around that I didn’t use, but boy was I wrong. I use this Instant Pot three or four times a week for our family meals! 

• Freshware 36-Pack 16 oz Plastic Food Storage Containers: These plastic containers are some I use when prepping this recipe and other freezer meals in single servings. They last a long time and are great for storing food in the freezer or fridge. 

Continue to Content

Yield: 6-8 Servings

Instant Pot Chicken Fajita Rice || Low Fat & THM "E"

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

A quick and easy brown rice recipe with all the amazing flavors of Fajitas. This recipe is low fat, gluten free, and it cooks in about 40 minutes in the Instant Pot.

Print

Ingredients

• 3 cups of low-fat chicken broth
• 2 cups of brown rice
• 2 cups of frozen onion/pepper blend
• 2 lbs chicken breast cubed
• 3/4 cup no sugar added mild salsa
• 1 Tablespoon Garlic powder
• 1 Tablespoon Chili powder
• 1 Tablespoon Cumin
• 1 Tablespoon Onion powder
• 2 teaspoons of salt

Instructions

1. Set the Instant Pot on Saute, add the brown rice, salsa, and spices to the instant pot and saute for 3 minutes stirring the whole time.
2. Next, add the Chicken breast and broth to the rice in the pot and stir. Place the lid on the Instant Pot.
3. Set the Instant Pot to "Manual" and set the timer for 25 minutes and let it come to pressure and cook. High Pressure.
4. After the 25 minutes, let the stream natural release for 5 minutes before switching the steam valve to open for a "quick release" method.
5. Stir the rice well and serve hot.

Notes

Note: I have modified this recipe as of 11/10/21 to increase the broth by 1/2 cup and decrease the salsa a bit to make sure all are getting the proper cook on the rice. This will give the finished product a juicier consistency. The rice is soft at 25 minutes but if you want it very soft you could cook it for 28 minutes with the slow pressure release. The rice dish will thicken the longer it sits on "warm" in the Instant Pot and in the fridge.

Nutrition Information

Yield

8

Serving Size

1.5 Cups
Amount Per ServingCalories 380Total Fat 5gTrans Fat 0gSodium 794mgCarbohydrates 45gNet Carbohydrates 42gFiber 3gSugar 18gProtein 38g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!