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Crispy baked taquitos filled with flavorful chicken and finished with cilantro and salsa

Instant Pot Salsa Chicken Taquitos Recipe

This Instant Pot Salsa Chicken Taquitos Recipe features tender salsa chicken, cream cheese, Monterey Jack, and seasoning rolled into tortillas and baked until crisp for a flavorful Tex-Mex meal perfect for dinner or meal prep.
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Course: Appetizer, Main Course
Cuisine: American, Tex-Mex
Keyword: Instant Pot Salsa Chicken Taquitos Recipe
Prep Time: 15 minutes
Cook Time: 43 minutes
Total Time: 58 minutes
Servings: 9 Taquitos

Ingredients

For the Chicken

  • 2 tbsp Tejan seasoning
  • 1 whole 4-lb roasting chicken
  • 2 limes halved
  • 2 tbsp canola oil
  • 1 c chicken stock
  • 1 c salsa
  • 1 Mexican seasoning bouillon cube or packet

For the Filling

  • Cooked shredded chicken from above
  • 1 package 8 oz cream cheese, softened
  • 2 c Monterey Jack cheese shredded
  • 1/2 c red onion diced
  • 2 tbsp green onions chopped
  • 1 c medium salsa
  • 1 tbsp Tejan seasoning

For Assembly

  • 15 6-inch tortillas
  • Non-stick baking spray
  • Spicy Chili Lime seasoning for garnish

Instructions

Prepare the Chicken

    Prepare the chicken.

    • Remove the giblets and any excess fat from the cavity of the chicken. Pat the chicken dry thoroughly with paper towels.

    Season the chicken.

    • Season the outside and cavity of the chicken with the Tejan seasoning. Place the lime halves inside the cavity.

    Brown the chicken.

    • Set a 6- or 8-quart Instant Pot to the high sauté setting. Add the canola oil. Place the chicken in the pot breast-side down and cook for 4 to 5 minutes, or until evenly browned. Turn the chicken and cook for an additional 4 minutes. Remove the chicken from the pot and set aside.

    Prepare the Instant Pot.

    • Insert the metal trivet into the Instant Pot. Add the chicken stock, 1 cup of salsa, and the Mexican seasoning bouillon. Stir briefly to combine.

    Pressure cook the chicken.

    • Place the browned chicken on top of the trivet. Secure the lid and set the Instant Pot to manual high pressure for 28 minutes.

    Release the pressure.

    • When the cooking time is complete, allow the pressure to release naturally for 25 minutes.

    Cool and shred the chicken.

    • Remove the chicken from the Instant Pot and let it rest until cool enough to handle. Remove the skin and bones, then shred the meat.

    Prepare the Filling

      Combine the filling ingredients.

      • Place the shredded chicken in a large mixing bowl. Add the softened cream cheese, Monterey Jack cheese, red onion, green onions, 1 cup salsa, and 1 tablespoon Tejan seasoning. Mix until thoroughly combined.

      Assemble and Bake the Taquitos

        Prepare the baking sheet.

        • Line a baking sheet with parchment paper.

        Fill the tortillas.

        • Spoon approximately 3 tablespoons of the chicken mixture onto each tortilla. Roll each tortilla tightly.

        Arrange the taquitos.

        • Place the taquitos seam-side down on the prepared baking sheet.

        Add finishing touches.

        • Lightly spray the taquitos with non-stick baking spray. Sprinkle with Spicy Chili Lime seasoning.

        Bake the taquitos.

        • Bake for 15 minutes, or until the taquitos are crisp and lightly golden. (A practical baking temperature for this step is 400°F.)

        Serve.

        • Remove from the oven and serve warm.

        Notes

        To make this Instant Pot Salsa Chicken Taquitos Recipe gluten free, use certified gluten-free tortillas and confirm that the Tejan seasoning, Mexican seasoning bouillon, salsa, cream cheese, shredded cheese, and Spicy Chili Lime seasoning are all certified gluten free or free from hidden gluten-containing additives. Because packaged seasonings and bouillon can sometimes contain gluten-based fillers, checking labels carefully is especially important.