Instant Pot Chicken Fajita Pasta

pressureluckcooking.com

Frats

¼ cup extra virgin olive oil

1 large Vidalia/sweet onion, sliced longways into strands about ¼-inch thick

1 red bell pepper, sliced longways into strands about ¼-inch thick

1 green bell pepper, sliced longways into strands about ¼-inch thick

1 yellow bell pepper, sliced longways into strands about ¼-inch thick

3 cloves (1 tablespoon) garlic, minced or pressed

2 pounds chicken breast, sliced longways into strands about ½-inch thick

1-ounce packet fajita or taco seasoning (you can use two packets if you want a more intense flavor, see yellow “Jeffrey Sez” section)

3 cups chicken broth (I used 3 teaspoons Chicken Better Than Bouillon + 3 cups water)

1 pound (1 box) penne pasta

1 teaspoon seasoned salt

1 teaspoon ground cumin

1 teaspoon chili powder (optional)

½ teaspoon garlic powder

½ teaspoon onion powder

2 cups (8-ounce bag) shredded Mexican cheese blend, with some reserved for topping

5.2-ounce package Boursin herb cheese (any flavor) or 4 ounces of a brick of cream cheese, cut into small chunks

Directions at pressureluckcooking.com

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