Instant Pot Chicken and Cheese Taquitos
This kid-friendly Instant Pot Chicken and Cheese Taquitos recipe goes from frozen chicken breasts to a delicious dinner on the table in 45 minutes with very minimal hands-on work. You can easily double and freeze these for later.
How We Developed and Tested This Recipe
Polly and I spent over two years researching, developing, and testing Instant Pot recipes for our second cookbook called From Freezer to Cooker. It is a monstrous labor of love, and, thankfully, we had the help of 500 readers on our Recipe Testing Team along the way. Instant Pot Chicken and Cheese Taquitos is one of the only recipes that appears both in our cookbook and on our website here. This meal was a HUGE win with them!
The inspiration for this easy dinner recipe originally came from our popular Slow Cooker Chicken and Cheese Taquitos. Both the Instant Pot and slow cooker versions have proven to be a favorite dish not only our own households but many of our readers’ and recipe testers’ homes, too. In fact, I had a mom tell me just yesterday that her pickiest eater told her that he loved this recipe. I could see the wave of relief on her face as she told me that story.
If you’re looking for recipes that work in both the Instant Pot AND Slow Cooker AND that you can make ahead and freeze, we think you’re going to love From Freezer to Cooker. Or, if you just want to learn more about freezer cooking and find some of our hands-down favorite freezer meals for families, try our first cookbook, From Freezer to Table.
What We LOVE About Instant Pot Chicken Taquitos
- Quick Dinner: If you missed the window for the slow cooker version of this recipe, you can still make it in the Instant Pot in time for dinner. This recipe only takes 7 minutes of pressure cook time (or 15 minutes with frozen chicken). Now, keep in mind that it will take some time for your Instant Pot to build pressure first (about 10 minutes for fresh chicken and 20 for frozen). This Instant Pot Chicken and Cheese Taquitos recipe went from frozen chicken breasts to our table in about 45 minutes with very minimal hands-on work.
- Can Use Frozen Chicken Breasts! We’ve all been there…dinner time is rapidly approaching and all we have on hand are FROZEN chicken breasts. I’ve got good news, though. Unlike the slow cooker, you can cook frozen meat directly in the Instant Pot. Unfortunately, the USDA says it’s not safe to put icy ingredients in a slow cooker. It keeps the food in the “danger zone” for too long, a temperature range where bacteria flourishes. Not worth the risk! So, if you are working with frozen chicken breasts, Instant Pot to the rescue!
- Make Ahead and Freeze: Once you’ve rolled up your taquitos, you can either cook them right away or freeze them for later. We give you detailed instructions for how to do this below. Be sure to double this recipe so you can make the best use of your time in the kitchen. You’ll thank yourself in the future when you’ve got dinner already done for another night!
- Cooks Directly From Frozen: The AMAZING thing about this particular freezer meal recipe is that you can take out however many taquitos you want from the freezer and cook them DIRECTLY FROM FROZEN. This is the perfect solution for those busy weeknight meals.
- All Ages Love It! We’ve heard over and over from readers and recipe testers on our team for From Freezer to Cooker how much their entire family loves this recipe.
Watch How to Make Instant Pot Chicken Taquitos
Step-By-Step Instructions
Step 1:
You are going to LOVE how simple this is. Start by placing your chicken breasts in the Instant Pot and then seasoning with some taco seasoning (try our Homemade Taco Seasoning here). Then, add some chicken broth.
Now here’s the key: Do not overcook your chicken! If you follow our recipe, you’re good to go. But…be sure to download and print off our Instant Pot Cooking Times Chart that we spent two years developing for our cookbook. This guide will help you pressure cook both fresh and frozen meals perfectly! It’s our gift to you!
Step 2:
Once that chicken has cooked, grab two forks and give it a good shred. Return it to the Instant Pot and stir it around with the broth.
Step 3:
Then, stir some cream cheese and salsa into the shredded chicken mixture. Next, tightly roll up the chicken mixture and some shredded cheese in each tortilla.
At this point, you can freeze a batch for later. Then, on a busy night, just pull however many you need out of the freezer, place them directly in the oven, and bake! This is such a smart use of your time in the kitchen. Your future self will be singing your praises!
Step 4:
If you’re making this recipe now, you’ll pop the rolled up taquitos in the oven until they are melty and golden brown.
Step 5:
Serve warm. To round out the meal and take this crunchy, baked (read: healthier!) meal to the next level, serve with some of these sides or toppings: Homemade Guacamole or Creamy Avocado Dip, sour cream or plain Greek yogurt, and your favorite salsa. We love this Roasted Corn and Black Bean Salsa for something a little different.
Side Dishes to Go with This Recipe
- Salad with Cilantro Lime Vinaigrette
- Avocado Lime Salsa with Tortilla Chips
- Fruit Salad (i.e. fresh pineapple, strawberries, mango, etc)
What to Do with Leftover Tortillas
P.S. If you have leftover tortillas, did you know you can freeze them? Here is the best way to freeze tortillas for later.
Are you ready to be the dinner hero in your house? It’s time to get cooking some Taquitos!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
With just a few simple ingredients, this kid-friendly Instant Pot chicken dinner takes minutes to whip up. It’s also freezer-friendly and goes straight from the freezer to the oven!
Ingredients
- 1–1 1/2 pounds boneless, skinless chicken breasts (fresh or frozen)
- 1 package of all-natural taco seasoning or 2–3 tablespoons of homemade taco seasoning recipe
- 1 cup chicken broth (or substitute water)
- ¼ cup cream cheese
- ¼ cup your favorite salsa
- 8 (8-inch) tortillas (we use whole wheat tortillas; corn tortillas won’t work)
- 1½ cup shredded cheddar cheese (here’s how to easily shred your own to save money)
- Optional: sour cream or plain Greek yogurt, salsa, guacamole
Instructions
Make It Now:
- Place chicken breasts in your Instant Pot. Cover both sides of chicken with taco seasoning. Add the broth. Lock and seal the lid.
- Cook for 7 minutes at high pressure. (If chicken is frozen, cook for 15 minutes at high pressure.) Use a quick release when the time is up or you can use a natural release, if you have time. (Note: The chicken is done when it registers 165°F internally or has no more pink inside.)
- Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper or foil.
- Shred the chicken in the pot with two forks and stir it with the broth so the seasoning is evenly distributed. Add cream cheese and salsa to the shredded chicken and stir until the cream cheese is melted.
- Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. (Important tip: Drain off the extra liquid from the chicken as you remove it from the pot; I just used two forks to transfer it to the tortillas.) Leave a little room at the edges so the filling doesn’t spill out. Top the chicken mixture with 2-3 tablespoons of shredded cheese. Roll up tortillas tightly. (Freezing instructions begin here.)
- Place the rolled tortillas on the baking sheet, seam side down. Spray the tops with cooking spray. You can also sprinkle any remaining cheese over the tops, if you like. Bake 15-20 minutes, until cheese melts and they are golden brown.
- Serving suggestion: Top with salsa, sour cream or plain Greek yogurt, and/or guacamole.
Freeze For Later: Complete the recipe through Step 5. Then, place rolled up tortillas in a freezer bag or freezer container (BEFORE baking) in a single layer. Separate the single layers with parchment paper. Seal tightly and freeze.
Prepare From Frozen: When ready to bake, preheat the oven to 400°F. Place frozen taquitos on a baking sheet that is lined with parchment paper or foil. Cover them lightly with a piece of foil (so they don’t brown too quickly). Bake for about 25 minutes or until warmed through and cheese is melty. Remove foil and bake about 5-10 more minutes until golden brown on top. (Note: You can use the broiler to crisp them up at the end for about 2 minutes, if desired. Watch them closely so they don’t burn.)
Notes
- You can also make this recipe in the Slow Cooker. Find the recipe here.
- Download and print our free Instant Pot Cooking Times chart here.
- Learn more about our rigorously-tested Instant Pot cookbook, From Freezer to Cooker, here.
Hi! We have a gluten allergy – I was all set to try this recipe with corn tortillas but then noticed you noted that corn tortillas would not work! Would you mind sharing what happened when you tried them? Thanks!
I think corn tortillas would work as long as you don’t freeze them. My experience has been that corn tortillas fall apart when frozen and thawed in a recipe like this one. If you decide to do this recipe with corn tortillas, I would also suggest warming them (in microwave or individually in a pan) to make them pliable before wrapping. It will help them not tear.
Just made these tonight. They were a big hit with my family and one with me also, so easy!!! Will be making this again.
★★★★★
Wonderful! Thanks for taking the time to leave a review. 🙂
How would you change the recipe/cook time if you were going to double it?
I would try the same timing. Try to make sure the chicken isn’t stacked, though. Be sure to take an internal temperature when the time is up. If it’s not at 165°F, try a minute or two more. Hope that helps!
I’ve made this three times now in the last two weeks and it’s a huge family hit. So easy and so so yummy!!!
★★★★★
Love hearing that, Emily! Thanks for leaving a review.
Fantastic, everyone loved it.
★★★★★
Great! Thanks for leaving a review.
Is the Meat/Stew button the same as the poultry? My instant pot doesn’t have that option.
We actually don’t recommend using the pre-set buttons on your pressure cooker. We’ve found that they usually overcook your food. So just use the manual setting to set this recipe to 7 minutes at high pressure.