Instant Pot Chipotle Chicken Taquitos

Pressure Cooker Chicken Taquitos with Chipotle sauce are delicious as an appetizer or a main dish. They're quick and easy to make in the Instant Pot; perfect for busy weeknights!

Course Appetizer, Main Entree

Cuisine Mexican

Keyword chipotle chicken taquitos, pressure cooker chicken

Prep Time 20

Cook Time 10

Servings servings

Calories 165kcal

Author lalaine

Equipment

8-qt Instant Pot

Ingredients

2 pounds boneless, skinless chicken breasts
1/2 cup water or chicken broth
4 tablespoons chipotle sauce from the canned chipotles in adobo sauce
1 cup sour cream
1 teaspoon salt
1 cup Mexican blend cheese, shredded
20 corn tortillas
canola oil

US Customary - Metric

Instructions

In a pressure cooker insert, arrange chicken in a single layer. Add chipotle sauce, sour cream, and salt.
Close the lid and set the valve to the SEALING position. Pressure cook on HIGH pressure for 15 minutes (8 minutes if using chicken tenders).
When the Instant Pot beeps, do a natural release for 5 minutes and then QUICK RELEASE.
Open the lid and carefully shred the chicken with two forks.
Add the cheese and mix well.
In a dry skillet over medium heat, add corn tortilla and heat for about 20 to 30 seconds, turning as needed, until soft and pliable. Or cover the tortillas with damp cloth and warm in the microwave for about 30 seconds or until pliable.
Place tortilla on a flat surface and spoon about 1 to 1 1/2 tablespoons of chicken mixture on one end of the tortilla.
Starting from the end with filling, roll the corn tortilla around the filling into a tight log. Secure seam with toothpicks. Repeat with remaining corn tortillas and chicken mixture.
In a wide heavy-bottomed skillet over medium heat, heat about 2-inches deep of oil to 350 F.
Add the prepared taquitos in batches with seam side down and in a single layer. Fry, turning as needed, until golden and crispy.
Remove from pan and drain on wire rack. Serve immediately.

Notes

Nutritional info calculated at 2 taquitos per serving.
The recipe uses boneless, skinless chicken breasts, but leg and thigh meat will work as well.
Trim off the chicken of fat and pat dry with paper towels to prevent any rendered grease or excess liquid.
Replace the sour cream with a block of cream cheese if you prefer a creamier and richer taste.
Turn the taquitos into flautas by swapping the corn tortillas with flour tortillas.
To keep the corn tortillas from tearing, warm for about 10 to 20 seconds in a hot dry skillet over medium heat or in the microwave, covered with a damp cloth, for about 20 to 30 seconds until soft and pliable. Keep in a tortilla warmer or cover with a cloth to prevent from drying out.
Do not overfill the tortillas so they’ll roll up nice and tight and won’t burst during frying. Secure them with toothpicks and place in the hot oil with seam side down.
Fry at the optimal temperature of 350 to 375 degrees to ensure a crisp texture. Too low temperature, the taquitos will absorb a lot more grease, and too high, the tortilla will burn before sufficiently cooked.

Nutrition