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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.
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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.