• For an 8-quart Instant Pot, you must either use 1 1/4 cups broth or increase all the ingredients by 50 percent. (The sauce will take up to 5 minutes longer to reduce in step 6.)
• This recipe delivers only the chicken and vegetables for fajitas. You’ll also need warmed flour or corn tortillas; peeled, pitted, and thinly sliced avocados; shredded Monterey Jack, Cheddar, or Swiss cheese (or even a purchased Tex-Mex blend); minced scallions; sour cream; and/or stemmed, minced fresh cilantro leaves.
• If you want to make your own seasoning blend, skip the packet and mix the following in a small bowl: 1 tbsp chili powder, 1 tbsp mild smoked paprika, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tbsp dark brown sugar, and 1 tbsp table salt.
*Using a –20°F CHEST FREEZER?
There is no difference in cooking times.