Can I Use Frozen Chicken Breasts?

Yes! Absolutely. You'll just want to cook your frozen chicken breasts in your Instant Pot for 15 minutes instead of 10 minutes.

Can I Fry the Taquitos Instead of Baking Them?

Yes. While I personally prefer baking them (it's way less messy and a bit healthier), you can pan fry your chicken taquitos instead of baking them. You'll want to add 1/4-1/2 cup of a more neutral oil to a large pot or deep frying pan. Bring pan to medium heat and add a few taquitos at a time. They should sizzle when you place them in the pan. Cook for a few minutes on each side until they've fully crisped up

Can I Make These Taquitos In a Slow Cooker?

Absolutely. Just add all your chicken ingredients to your slow cooker and cook on high for about 3 hours. You'll want to flip your chicken about halfway through cooking (1.5 hours). When it's done cooking you'll shred your chicken with two forks and proceed with the rest of the recipe.

Can I Soften My Tortillas Without a Microwave?

If you don't have a microwave you can still soften your corn tortillas to make them pliable for these chicken taquitos. You can heat each tortilla individually in a pan for 15 seconds on each side. Then add your tortilla to an airtight container and seal with the lid. Repeat, stacking each tortilla on top of one another and seal with the lid after each. Let "sweat" in container for a few minutes. Then your corn tortillas should be ready for stuffing and baking!

Can I Meal-Prep these Chicken Taquitos?

Yes. These will keep in the fridge for up to 3 days and you can just reheat in the microwave or pan fry them. If I'm being honest they're best served fresh but alternatively you can just meal prep the Instant Pot chicken and finish up the remainder of the recipe the day you decide to cook them.

Instant Pot Chicken Taquitos [Baked not Fried!]

Name: Instant Pot Chicken Taquitos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 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; 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

Instant Pot Chicken Taquitos

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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!

Author: Davida Lederle
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Instant Pot
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Scale

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

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Instructions

For the chicken:

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

For the taquitos:

Preheat oven to 425 degrees F.
Grease a baking sheet with spray or olive oil.
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*
Place about a 1/4 cup of the chicken mixture along the center of each tortilla. Sprinkle with roughly 2 tablespoons of cheese.
Roll up taquitos and place seam side down on baking sheet. Spray or drizzle with olive oil.
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.
Top taquitos with salsa, avocado (or guac) and optional toppings for serving.
Will keep in the fridge for up to 3 days though best served fresh.

Find it online: https://www.thehealthymaven.com/instant-pot-chicken-taquitos/