Go Back
Instant Pot Salsa Chicken Taquitos

Instant Pot Salsa Chicken Taquitos

Crispy baked taquitos stuffed with zesty Instant Pot salsa chicken and melty cheese. Perfect for weeknights or game day.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1.75 lb boneless skinless chicken breasts
  • 1.25 cup chunky tomato salsa
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp taco seasoning
  • 0.75 tsp ground cumin
  • 0.75 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.75 tsp kosher salt adjust to taste
  • 0.5 tsp black pepper
  • 3 oz cream cheese, softened for a creamy filling
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro, chopped
  • 1.5 cup shredded Monterey Jack or cheddar
  • 12 oz corn tortillas, 6-inch warm before rolling
  • 2 tbsp olive oil for brushing or spraying

Instructions

Preparation Steps

  • Stir chicken, salsa, broth, and all spices in the Instant Pot.
  • Cook on High Pressure for 12 minutes.
  • Let pressure drop 5 minutes, then quick release remaining steam.
  • Shred chicken; simmer cooking liquid on Sauté for 3 minutes to reduce.
  • Whisk in cream cheese until smooth; return chicken, lime juice, and cilantro.
  • Warm tortillas in a damp towel until pliable.
  • Heat oven to 425°F; lightly oil a rimmed baking sheet.
  • Fill each tortilla with chicken and a pinch of cheese; roll tightly.
  • Set seam-side down on the sheet; brush tops with oil.
  • Bake 12–15 minutes until crisp and golden. Serve immediately.

Notes

Air fryer option: Cook rolled taquitos at 400°F for 8–10 minutes, turning once. Freeze after rolling; bake from frozen at 425°F for 16–20 minutes. Serve with extra salsa, guacamole, or a drizzle of crema.
This recipe is an original creation inspired by classic Instant Pot Salsa Chicken Taquitos flavors. All ingredient ratios and instructions are independently developed.