Instant Pot Chicken and Cheese Taquitos
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!
Servings: 8 taquitos
Calories: 217kcal
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.
Video
Notes
- 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
Serving: 1taquito | Calories: 217kcal | Carbohydrates: 2g | Protein: 24g | Fat: 12g | Cholesterol: 83mg | Sodium: 480mg | Fiber: 0.3g | Sugar: 1g