Instant Pot Chicken Taquitos
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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.
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!
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. (for another great chicken taquito recipe, try my Slow Cooker Cream Cheese Chicken Taquitos.) 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.
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!
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.
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.
Frequently Asked Questions
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).
Serving 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
More Tasty Recipes to Try
- Creamy Tuscan Parmesan Chicken
- Steak Gyros with Tzatziki Sauce
- Filipino Style Chicken Adobo
- Baked Jalapeno Popper Macaroni and Cheese
- Slow Cooker Hawaiian Chicken
Did you make this Instant Pot Chicken Taquitos recipe? YAY! Please rate the recipe below!
Instant Pot Chicken Taquitos
Ingredients
- 1 pound boneless skinless chicken breasts
- 8 ounces cream cheese
- 4 ounces diced green chiles
- ½ cup water
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 16 6-inch flour tortillas
cilantro lime sauce
- ½ cup sour cream
- ½ 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
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- juice of 1 lime, about 1 tablespoon
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these be frozen or reheated?
Looks like. you put chick breast in whole and you do not need to mix the cream cheese and other ingredients together before adding to IP. Correct? I would probably mix cream cheese mixture first and pour over breasts in pot and then turn on. OK?
Yes, you just put it all in without mixing anything together. I would recommend not stirring or mixing anything until it’s cooked. It helps avoid the burn signal.
A little spicy for me, but these were amazing. Everybody loved them. Thank you for the great recipe!
Used 3 lbs chicken thighs to one block cream cheese. Seems like a lot of cream cheese for just 1 lb chicken. Recipe is very delicious. My whole family loves it! Thank you!
Hi! I was curious if you can replace the cream cheese with sour cream?
I think that might turn out alright! Worth a try.
Do you fry tortillas before stuffing and baking
No. For this recipe, they get crisp in the oven!