Instant Pot Chicken Taquitos

Jump to Recipe · Rate This Recipe

Instant Pot Chicken Taquitos for when you want homemade, crunchy, chewy, savory Mexican-flavored taquitos but in half the time! Great for a meal or a snack!

For more quick Instant Pot favorites, check out my popular posts for Instant Pot French Dip Sandwiches, Instant Pot Shredded Chicken Tacos, and Instant Pot Beef Enchiladas

overhead taquitos on black plate with limes and green sauce

I have purchased those processed, freezer-aisle taquitos more times than I can count. They are soooooo good but probably not so great for you. In my efforts to clean up my processed food act just a little bit, I decided to pick one of our favorite freezer treats and try to make it at home. 

But, I wanted it to come together quickly and still have that crunchy outside, and the chewy, cheesy, chicken-loaded inside that we love so much from our boxed taquito buddies. Enter, the Instant Pot! Add the chicken and cheesy/chili goodness to the pot, pressure cook the ingredients for 8 minutes, then add the chicken mixture to tortillas, and finish them by baking in the oven. Smother in cilantro lime chili sauce (or other favorite toppings) and devour!

up close cilantro lime sauce in bowl with spoon

What Makes this Recipe Work

Do I really need to convince you that these creamy, cheesy, instant pot chicken taquitos are the greatest? Well if I must, I will.

You guys, there is one particular ingredient that makes these chicken taquitos completely irresistible – cream cheese. What?? YES. I throw cream cheese into the pressure cooker along with the chicken and green chiles and the result is pure magic. Trust me on this one. I’ll admit that maybe it isn’t very authentic, but hey – I never said these were authentic I only said they are insanely delicious and I stand by it. So embrace the cream cheese here, you won’t regret it. 

hand drizzling sauce on taquitos

How do you Make Chicken Taquitos in the Instant Pot?

These baked taquitos are really simple to put together so don’t be put off by what seems like three different “to-do” lists. It’s just easier to read if I break it down this way. Plus, you can even make the cilantro-lime cream sauce the night before. It makes a great dip and dressing so sometimes I double it and use it on everything! 

Making the Cilantro Lime Sauce

First, I make the sauce because it’s best when chilled. You can make this anytime up to 24 hours ahead of time. Simply combine all the ingredients in a food processor or high-powered blender and pulse repeatedly until it’s smooth. Cover and chill until your taquitos are ready to eat!  

taquitos on plate with sauce and limes

Making the chicken in the Instant Pot

Preheat the oven to 425 degrees (you’ll need to bake the chicken in the tortillas in just a few minutes so you’ll want to have the oven ready to go) and grease a large, rimmed baking sheet.

Add the chicken, water, cream cheese, chilis, and spices to the Instant Pot liner and add the lid. Slide the valve and lid into their respective “locked” positions and set to “manual” or “pressure cook” on high for 8 minutes.

When the 8 minutes is up, go ahead and use the quick release to release the steam by turning the valve to the venting position. When the float valve drops, remove the lid and shred the chicken with two forks, then stir it all together.

hand holding bowl and spoon with cilantro lime sauce

Wrapping the taquitos

Now for the grand finale — wrapping the Chicken Taquitos! Grab a stack of tortillas and spoon about 2-3 tablespoons of the creamy, cheesy chicken mixture into the center of each. Roll each tortilla tightly and place them seam-side down on your greased baking sheet. Leave about an inch or so between tortillas so they don’t stick together and that they can bake and get crispy on all sides. Brush the tortillas with olive oil. 

Bake the taquitos for 10-15 minutes or until the outside of the tortillas is golden and crispy. Serve them with the cilantro sauce on the side for dipping. I usually warm my sauce up first, but you can also serve it cold if you prefer.

cooked taquitos on baking sheet

What are Chicken Taquitos?

Have taquitos always been around or is this a new thing? I feel as though I didn’t take notice of them until about 5 years ago, but that doesn’t mean they weren’t around sooner. Although I’m not sure how long they’ve been around, I do know what they are. 

“Taquito” is Spanish for “small taco.” They are also sometimes called “flautas” which is Spanish for “flute” but just also means rolled taco. They usually are filled with chicken, beef, or just cheese. So, Chicken Taquitos are simply small, rolled tacos that are baked (or sometimes fried).  

hands holding plate of taquitosServing Suggestions

I like to serve these Mexican Chicken Taquitos with a healthy dollop of Cilantro Lime Sauce, but there are some other toppings I also enjoy, including: 

  • Sour cream 
  • Shredded pepper jack, monterey jack, or queso fresco cheese
  • Cilantro
  • Lime wedges
  • Salsa 
  • Pickled red onions 
  • Cilantro Avocado Ranch Dressing (if you prefer a different type of sauce on top)
  • Diced avocado or guacamole 
  • Shredded lettuce or cabbage 
  • Pickled jalapeno slices 

up close chicken taquitos stacked on plate

More Tasty Recipes to Try

Did you make this Instant Pot Chicken Taquitos recipe? YAY! Please rate the recipe below!

taquitos on plate with sauce and limes

Instant Pot Chicken Taquitos

Instant Pot Chicken Taquitos for when you want homemade, crunchy, chewy, savory Mexican-flavored taquitos but in half the time! Great for a meal or a snack!
4.58 from 7 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings


  • 1 pound boneless skinless chicken breasts
  • 8 ounces cream cheese
  • 4 ounces diced green chiles
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 16 6-inch flour tortillas

cilantro lime sauce

  • 1/2 cup sour cream
  • 1/2 cup olive oil
  • 1-2 jalapenos, seeded and diced use two if you want a bit of heat
  • 1 bunch cilantro leaves about 1 cup
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • juice of 1 lime about 1 tablespoon


  • To make the cilantro lime sauce, combine all ingredients in a food processor or high powered blender and pulse until smooth. Cover and chill until ready to use. (Sauce can be prepared in advance, or while taquitos are baking in step 7)
  • Preheat oven to 425 degrees. Grease a large rimmed baking sheet.
  • In your pressure cooker, combine chicken, water, cream cheese, green chiles, cumin, chili powder, garlic powder, and salt.
  • Cover and slide into the lock position. Make sure valve is sealed and set to MANUAL or PRESSURE COOK HIGH for 8 minutes.
  • QUICK RELEASE by turning the valve to the venting position, once float valve drops remove the lid and shred chicken with two forks, then give it a good stir.
  • Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla, then roll up tightly and place seam-side down on prepared baking sheet. Leave a little room between each taquito to ensure they get nice and crispy on the outside. Brush with olive oil.
  • Bake in preheated oven for 10-15 minutes til golden and crispy on the outside. Serve warm with cilantro lime sauce on the side for dipping. Enjoy!


This recipe feeds about 4 as a main dish (about four per serving), or 8 as an appetizer (about two per serving). 


Calories: 641kcal | Carbohydrates: 7g | Protein: 29g | Fat: 56g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1214mg | Potassium: 598mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1165IU | Vitamin C: 11mg | Calcium: 117mg | Iron: 2mg
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

Share The Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


5 stars
My wife and I don’t cook much, but when we do we look for something easy. This was easy and delicious, and much better than our favorite box Taquitos. Thank you!

    So happy to hear that you two enjoyed this recipe so much!

I don’t have an instant pot but do have a crock pot. how would i change this reciepe to work with a crock pot?? Thank you!

    Hi Alex! I have several slow cooker taquito recipes on my site you could refer to and adapt with this recipe!

Made these with corn tortillas instead Of flour tortillas since i have a gluten alleRgy and these hit the spot! So much better than the boxeD store version (and safe for me to eat too)!

I have been Looking forward to a instant pot version of yoUr slow cooker chicken taquitos.

Too many don’t know that scalp therapy shampoos for fast hair growth (of course without any sulfates, parabens or DEA) are a thing. People are now able to have longer hair and possess more alternatives. Definitely worth researching.

Whether you’re dealing with alopecia, hair damage, preventing hair disorders, hair growth, hair and scalp care normally, almost the same ideas actualize.

As a general rule, you have to stay away from hair products and treatments that contain chemicals such as parabens, DEA or sulfates.

What’s good for your hair is beneficial for your skin also.

It goes without saying your content above is so accurate for various reasons. It avoids the accustomed mistakes and mistakes too many fall into- buying bad alternatives. Greatly appreciated!

Seasonal Favorites