Instant Pot Chicken Taquitos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These taquitos are stuffed with a delicious shredded chicken recipe made in your Instant Pot or Pressure Cooker and baked to crispy perfection. Topped with salsa, avocado and cheese these Instant Pot Chicken Taquitos will be an instant family classic recipe!



For the chicken: 

  • 2 large chicken breasts
  • 1/2 large yellow onion, diced
  • 2 1/2 tbsp of hot sauce (I used cholula)
  • 1 garlic clove, minced
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • juice, 1/2 lime

For the taquitos:

  • 12 corn tortillas
  • 1 1/4 cup shredded monterey jack cheese
  • 3/4 cup salsa (or pico de gallo)
  • 1 avocado, diced (or guacamole)
  • optional: chopped cilantro, shredded lettuce, sour cream for serving


For the chicken:

  1. In the Instant Pot combine all chicken ingredients except lime.
  2. Close top, seal vent and set to pressure cook in high for 10 minutes.
  3. When done remove top and use two forks to shred chicken.
  4. Add in lime juice and stir to combine.

For the taquitos:

  1. Preheat oven to 425 degrees F.
  2. Grease a baking sheet with spray or olive oil.
  3. Place corn tortillas on a plate and place a sheet of paper towel between every two tortillas (6 paper towel sheets total). Microwave for 30-60 seconds. Check to see if tortillas are pliable – if not microwave in 10 second increments until easily pliable. See directions above if you don’t have a microwave*
  4. Place about a 1/4 cup of the chicken mixture along the center of each tortilla. Sprinkle with roughly 2 tablespoons of cheese.
  5. Roll up taquitos and place seam side down on baking sheet. Spray or drizzle with olive oil.
  6. Bake for 15 minutes or until golden brown and slightly crispy. In last remaining minute remove from oven and sprinkle with remaining cheese. Place back into oven until cheese is fully melted – about 1 minute.
  7. Top taquitos with salsa, avocado (or guac) and optional toppings for serving.
  8. Will keep in the fridge for up to 3 days though best served fresh.