Whole chicken, salsa, cream cheese, Monterey Jack, tortillas—this Instant Pot Salsa Chicken Taquitos recipe is bold, juicy, and full of flavor.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I’m not gonna lie—this recipe was born out of mild panic and a rogue craving. I had this whole chicken sitting in the fridge that was definitely giving me the side-eye every time I opened the door. I’d bought it during one of those “I’m gonna meal prep and be responsible!” moments. But now it was Thursday, I was tired, and the idea of another plain roasted chicken sounded… sad.
Then I remembered I had salsa. And cheese. And tortillas. And suddenly, this little lightbulb flickered on: what if I tossed the chicken in the Instant Pot with salsa and turned it into taquitos?
No joke—these Instant Pot Salsa Chicken Taquitos might’ve saved dinner that night. And maybe my sanity a little too.
Why You’ll Love This Instant Pot Salsa Chicken Taquitos Recipe?
Alright, dramatic title, but hear me out. These are:
-
Fast-ish (because 43 minutes of cook time feels long, but most of it’s hands-off and totally worth it)
-
Packed with Tex-Mex flavor—not spicy unless you want them to be, just zingy in all the right ways
-
Perfect for leftovers—but let’s be honest, you probably won’t have any
-
Freezer friendly (so future you can have something way better than a sad microwave meal)
-
Crispy AND cheesy—two of my love languages
Plus, there’s something so satisfying about rolling up taquitos. It’s like culinary origami. With cheese.
Ingredient Notes:
Let me tell you a bit about what’s going in—and why it’s more than just a grocery list.
-
Whole Chicken (4 lbs) – Look, I get it. A whole chicken sounds intimidating. But the Instant Pot loves it. It falls apart beautifully and gives you enough meat for a big ol’ batch.
-
Tejan Seasoning – That smoky-spicy kick? Yeah, that’s this guy. If you don’t have it, taco seasoning or fajita mix works fine.
-
Limes – Ever stuffed citrus inside a chicken? Do it. They steam from the inside and give that meat subtle flavor you didn’t know you needed.
-
Canola Oil – For a little browning. Adds depth, not drama.
-
Chicken Stock + Salsa + Bouillon Cube – The Instant Pot trio. They basically become a flavor bomb.
-
Cream Cheese – Softened is key here. This makes the filling luscious.
-
Monterey Jack – Melty. Mild. Plays well with salsa. I’ve used cheddar when I was out and it was still solid.
-
Red & Green Onions – They bring a fresh bite, but if onions aren’t your thing… skip ‘em. I won’t judge.
-
Tortillas (6-inch) – I used flour. You do you. Just make sure they’re warm before rolling.
-
Spicy Chili Lime Seasoning – Totally optional, but a chef’s kiss final touch if you have it.
How To Make Instant Pot Salsa Chicken Taquitos?
Step 1. Prepping the Chicken
First things first, remove any of that weird stuff inside the chicken (giblets—no thank you). Pat it dry with paper towels. This helps it brown. Sprinkle Tejan seasoning everywhere, even inside. Cavity too. Trust me. Then stuff the limes inside like you’re tucking it in with tiny citrus pillows.
Step 2. Searing = Flavor
Instant Pot on sauté. Oil in. Chicken goes breast-side down for 4–5 minutes. Flip it and go again. This browning step? It’s not essential but it gives a deeper flavor. Like caramelized edges. I mean, come on.
Step 3. Pressure Cooking Magic
Now we get serious. Add the trivet, stock, 1 cup salsa, and bouillon cube. Then the chicken. Lid on. Set to high pressure, 28 minutes. Then just let it chill (aka natural release) for 25 minutes. You’ll know it’s done when you poke it and it practically gives you a hug back.
Step 4. Shredding & Mixing
Want To Save This Recipe?
Let the chicken cool a bit—unless you enjoy burning your fingerprints off. Shred it all. Toss the bones. Into a big bowl it goes. Add the softened cream cheese, shredded Monterey Jack, onions, more salsa, and a little more seasoning. Mix it up until it’s creamy and dreamy.
Step 5. Rolling the Taquitos
Scoop about 3 tablespoons of that filling onto each tortilla. Roll ‘em tight. Line them seam-side down on a parchment-lined baking sheet. Spray the tops so they crisp up in the oven. Sprinkle that chili lime seasoning for flair.
Step 6. Bake & Devour
Into the oven at 400°F for 15 minutes. You’re looking for golden edges, a little bubbling cheese, and a smell that’ll pull everyone into the kitchen asking, “What is THAT?”
Storage Options:
Leftovers? If you’re lucky. They’ll keep in the fridge 3–4 days. Reheat them in the oven or air fryer for best texture. Skip the microwave if you hate soggy taquitos (because who doesn’t?).
To freeze: Lay ’em flat on a baking sheet until solid. Then move to a zip-top freezer bag. Reheat straight from frozen at 400°F for about 20 minutes. Boom—instant dinner, later.
Variations and Substitutions:
-
No whole chicken? Use shredded rotisserie or boneless breasts.
-
Want more heat? Toss in diced jalapeños or use hot salsa.
-
No cream cheese? Greek yogurt or sour cream works in a pinch.
-
Trying to go veggie? Mix beans, corn, and cheese for a meat-free version that still slaps.
What to Serve with Instant Pot Salsa Chicken Taquitos?
Let’s be real—these taquitos can fly solo. But if you’re feeling fancy:
-
Guac or sliced avocado – You already knew this one.
-
Mexican rice or cilantro-lime rice – Round out the meal.
-
Refried beans – Always a win.
-
Corn salad or street corn – For a little fresh sweetness.
-
A margarita – Or two. You’re an adult.
Frequently Asked Questions:
Can I make these with store-bought rotisserie chicken?
Absolutely. Huge time-saver. Just mix it with the rest of the filling ingredients and skip the whole Instant Pot section.
Are they spicy?
Only if you want them to be! Use mild salsa or less seasoning if you’re sensitive.
Can I make them ahead of time?
Yep. Make the filling a day in advance or freeze the rolled taquitos before baking.
Look, I know Instant Pot Salsa Chicken Taquitos sounds like a mouthful. But once you make these, you’re gonna be hooked. They’re cozy and crispy and filled with cheesy salsa goodness. Perfect for lazy dinners, game nights, or those “I forgot to plan but still want to eat like a boss” moments.
If you give them a try, tag me or leave a comment. I wanna hear—did you add jalapeños? Did your kids steal the last one? Did you finally win dinner for once this week?
Either way, I’m rooting for you. Now go make something delicious.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Instant Pot Salsa Chicken Taquitos Recipe
Ingredients
- 1 whole roasting chicken approximately 4 pounds
- 2 tablespoons Tejan seasoning
- 2 limes halved
- 2 tablespoons canola oil
- 1 cup chicken stock
- 1 cup medium salsa
- 1 Mexican seasoning bouillon cube
- 8 oz package cream cheese softened
- 2 cups shredded Monterey Jack cheese
- ½ cup diced red onion
- 2 tablespoons chopped green onions
- 1 additional cup salsa for filling
- 15 6-inch tortillas
- Spicy chili lime seasoning for garnish
- Non-stick baking spray
Instructions
Prepare the Chicken:
- Remove the giblets and any excess fat from the cavity of the chicken. Pat the chicken dry using paper towels. Generously season the exterior and cavity with the Tejan seasoning. Stuff the halved limes into the cavity.
Sear the Chicken:
- Select the “Sauté” function on a 6- or 8-quart Instant Pot. Once hot, add the canola oil. Place the chicken breast-side down and cook for approximately 4 to 5 minutes until golden brown. Flip the chicken and sear the other side for an additional 4 minutes. Remove the chicken and set it aside.
Pressure Cook:
- Insert the metal trivet into the Instant Pot. Pour in the chicken stock and 1 cup of salsa. Place the bouillon cube into the liquid. Return the chicken to the pot, positioning it on top of the trivet. Seal the lid and cook on “Manual” high pressure for 28 minutes. Once completed, allow the pressure to naturally release for 25 minutes. Remove the chicken and allow it to rest until cool enough to handle.
Shred the Chicken and Prepare the Filling:
- Once cooled, discard the skin and bones. Shred the chicken meat and transfer it to a large mixing bowl. Add the softened cream cheese, shredded Monterey Jack cheese, diced red onion, chopped green onions, 1 cup salsa, and 1 tablespoon of additional Tejan seasoning. Stir thoroughly until well combined.
Assemble the Taquitos:
- Preheat the oven to 400°F (200°C). Spoon approximately 3 tablespoons of the chicken mixture onto each tortilla and roll tightly. Place the taquitos seam-side down on a parchment-lined baking sheet.
Bake:
- Lightly spray the tops of the taquitos with non-stick baking spray. Sprinkle with spicy chili lime seasoning if desired. Bake for approximately 15 minutes or until golden and crisp.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
