Instant Pot Chicken Taquitos
This kid-friendly Instant Pot Chicken Taquitos recipe will become your new weeknight dinner best friend. With the help of the Instant Pot, dinner is done in a flash. The creamy chicken filling wrapped up in a crispy tortilla is a crowd-pleaser.
“I make these all the time and keep plenty on hand for quick and easy dinners.” ⭐️⭐️⭐️⭐️⭐️
– Aime L.
What We LOVE About Instant Pot Chicken Taquitos
- Quick Dinner: If you missed the window for the slow cooker Chicken Taquitos version of this recipe, you can still make it in the Instant Pot in time for dinner.
- Can Use Frozen Chicken Breasts! Unlike the slow cooker, you can cook frozen meat directly in the Instant Pot.
- Make Ahead and Freeze: Once you’ve rolled up your taquitos, you can either cook them right away or freeze them for later.
- 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.
More Taquito Recipes
If you like taquitos, be sure to check out our beef taquito recipe. It’s made a in a similar way and is also freezer friendly.
Main Ingredients
- Chicken breasts
- Taco seasoning – Or use 2 tablespoons of our homemade taco seasoning recipe
- Cream cheese
- Salsa – Your choice of spice level.
- Tortillas
- Shredded cheddar – Pepper jack cheese will work too.
How to Make Instant Pot Taquitos
Season the Chicken
Start by placing your chicken breasts in the Instant Pot and then season with some Homemade Taco Seasoning. Then, add some chicken broth.
Pressure Cook the Chicken
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!
Instant Pot Cooking Times Chart
After testing hundreds of Instant Pot recipes, we have honed in on the best timing and methods for cooking different types of meals in the Instant Pot.
Make the Filling
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. Add cream cheese and salsa and stir until it’s nice and creamy.
Wrap up & Bake
Next, add a scoop of chicken mixture and some shredded cheese in each tortilla. Tightly roll them up and place them seam-side down on the baking sheet.
Pop the rolled-up taquitos in the oven until they are melty and golden brown.
How to Freeze Taquitos
Freeze It For Later: Place rolled up tortillas side-by-side in a single later in a gallon-sized freezer bag. Seal tightly and freeze.
Prepare From Frozen: When ready to bake, you have two options:
Method 1 (Thawed): Thaw overnight in the refrigerator or in the microwave using the defrost setting. Bake as directed, beginning with Step 6.
Method 2 (From Frozen): Follow Steps 6-8, but cover the frozen taquitos with foil after spraying them with cooking spray. Then, bake for about 25 minutes or until warmed through. Remove the foil and bake another 5-10 minutes, until golden brown.
Recipe FAQs
Depending on the type of chicken and salsa you use, the consistency can vary. I usually drain off some of the liquid if it’s too soupy. It should be fairly thick.
Definitely. Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
Yes! Cover the frozen taquitos with foil after spraying them with cooking spray. Then, bake for about 25 minutes or until warmed through. Remove the foil and bake another 5-10 minutes, until golden brown.
Side Dish Ideas for Taquitos
We love Mexican recipes! Here are a few that would pair well with Taquitos.
Tip: Freeze Leftover Tortillas
If you have leftover tortillas, did you know you can freeze them? Here is the best way to freeze tortillas for later.
How to Video
Instant Pot Chicken and Cheese Taquitos
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (fresh or frozen)
- 2 tablespoons homemade taco seasoning recipe (sub: a 1-ounce packet of store bought taco seasoning)
- 1 cup chicken broth (sub: turkey stock or water)
- 1/4 cup cream cheese
- 1/4 cup your favorite salsa
- 8 (8-inch) tortillas (Whole wheat, flour, and gluten-free will work. Corn tortillas will not work.)
- 1 1/2 cup shredded cheddar cheese (Here's how to easily shred your own.)
- Optional: sour cream or plain Greek yogurt, salsa, guacamole ()
Instructions
- 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.
- 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.
Freezer Instructions
Notes/Tips
- For Slow Cooker instructions, try our Slow Cooker Chicken and Cheese Taquitos.
- Storage Tip: A great way to store this freezer meal or leftovers is in our favorite reusable freezer bags.
- Where We Get Our Chicken: We get our chicken from ButcherBox. The chicken is organic and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, grass-fed beef, and wild salmon–and have used it for years ourselves.
- 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.
Nutrition
I make this without the cheddar cheese in the filling (I’ll put it on top for me) and my cheese-hating husband asks for it routinely! I love having a taquito with a big bowl of the Fiesta Chopped Salad.
So great when recipes can be tweaked to make everyone in the family happy! Thanks for letting us know what works for you. Glad you enjoyed this recipe Morgan!
This is divine! This is so easy amd I think the combination of spices gives it great flavor!
Thanks Susan! So glad you like it.
Could you do these with shredded beef? How would it change the IP settings?
You can make these with shredded beef! We wrote a whole post about it with Instant Pot and Slow Cooker instructions: https://thrivinghomeblog.com/beef-taquitos/
Easy, crowd pleaser. I make these all the time and keep plenty on hand for quick and easy dinners.
Quick and easy wins the race… or something like that. Glad to hear this recipe makes dinnertime easier for your family!
How long can these stay in the freezer for, and still be good? Thank you!
If you wrap them up well and stick them in the coldest part of the freezer, I would say up to 6 months. As long as they are solidly frozen, they are SAFE to eat…even if they get a little freezer burn on them. The key to keeping them fresh, is reducing air exposure when you package them.
Thank you!!
Love these! Any ideas on how to cook them from frozen in an air fryer?
Hi Melissa. Great to hear that! Polly just got an air fryer and is in the process of learning all about it, but we haven’t tested this recipe in there yet. Hopefully one of our readers here can help or please post this in our private FB group called “Thriving Home’s Freezer Foodies” for some ideas. Our community there is super helpful. https://www.facebook.com/groups/freezerfoodies
Wonderful! Only complaint mine wanted to get too brown on the edges
Amazing freezer meal! I have made this numerous times (crock pot and instant pot) and it is a fantastic quick meal to stock the freezer with. Just recently, I tried adding a drained can of green chiles along with the cream cheese and salsa mixture and it was incredible if you like a little extra kick! Thank you both for an amazing recipe that I will use and share for many years to come 😊
Love those ideas! Thanks for sharing, Rebecca.
These have become my go-to for Bible studies and game nights- I set them out with an assortment of dips and people munch throughout the evening. No utensils needed and easy to make ahead (so important with a baby who tends to get grumpy around dinner time). These are excellent with sour cream and store-bought guacamole salsa!
Yeah! This makes us so happy to know our recipe is a help in your home and that you can even share it with others. 🙂 Thanks for taking the time to leave a rating and review. Means so much to us.
This is hands-down my family’s favorite Thriving Home recipe! I used to buy pre-packaged frozen taquitos, but ever since making these, we can’t go back to the store bought ones! I always keep plenty of extras in my freezer to pull out on busy weeknights or for an easy after school snack.
We love hearing this, Alecia! This is a favorite of ours too, especially since it goes straight from the freezer to the oven. Thanks for taking the time to leave a review!
Family favorite and very easy!
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.