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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!
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Make It Now:
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.)
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.
We get our meat from ButcherBox*. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source DELICIOUS and HEALTHY meat—like uncured bacon, grass-fed beef, and wild salmon—and have used it for years ourselves.