Who is ready to try Instant Pot Chicken Bacon Ranch Taquitos: Simple Ingredients?! If you have been around here for any given time you know that my family and I love Mexican cuisines and our Instant Pot, so when we tried this recipes you knew I had to share! It’s easy, simple, nutritious with whole foods and oh-so yummy. This is such an easy dinner recipe! You won’t be sorry you tried it! These homemade chicken taquitos will make even the pickiest eater happy! It provides such tender chicken you will think you are at a fancy restaurant.
Amazon Shopping List
- 2- 1oz packets dry Ranch seasoning
- 2- 12.5oz cans of canned diced chicken
- canola oil
- chicken stock (chicken broth)
- 15 ( 6 inch ) tortillas
- bacon pieces
- Instant Pot
- Serving Dish
- Tongs
- Freezer Bags
- Baking Pan
- Silicon Baking Mat
Ingredients
- 1 packet dry Ranch seasoning
- 1 (4-pound) whole roasting chicken
- 1 lemon, halved
- 2 tablespoons canola oil
- 1 cup chicken stock
- 1 8oz package of cream cheese
- 6-7 thick strips of bacon cooked, crumbled.
- 2 cups monterey jack cheese, shredded
- 2 tbsp. Green onions, chopped
- 1- 1oz package of Ranch seasoning
- 15 ( 6 inch ) tortillas
Directions
- Remove giblets and excess fat from the chicken cavity.
- Dry chicken thoroughly with paper towels.
- Season chicken and chicken cavity with Ranch seasoning.
- Stuff the cavity with the lemon halves.
- Set 6 or 8-qt Instant Pot® to the high saute setting.
- Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes.
- Flip the chicken and cook for an additional 4 minutes, remove from the pot and set aside.
- Place metal trivet into the pot.
- Add the chicken stock, and the chicken on top of the trivet.
- Select manual to high, and set for 28 minutes.
- When finished cooking, naturally release pressure for 25 minutes.
- Let rest until cool.
- Remove the meat from the bone and shred.
- Place the chicken in a large bowl.
- Add your softened cream cheese, monterey jack cheese, bacon, green onions, and ½ of Ranch seasoning packet.
- Mix to combine.
- Spoon 3 tbsp. Of the chicken mixture onto the tortilla and roll it up.
- Place the taquitos seam down on a parchment covered baking pan.
- Spray the taquitos with non-stick cooking spray.
- Sprinkle with salt or Ranch seasoning.
- Bake for 15 minutes.
- ENJOY!
Instant Pot Chicken Bacon Ranch Taquitos: Simple Ingredients
Best part: This easy dinner idea is perfect for the entire family. It’s the perfect recipe and a great way to bring the whole family together. If you try this recipe, let me know how you like easy instant pot chicken taquitos. It makes such a delicious dinner and juicy chicken.
Instant Pot Chicken Bacon Ranch Taquitos
This easy dinner idea is perfect for the entire family. It's the perfect recipe and a great way to bring the whole family together.
Ingredients
- 1- 1oz packet dry Ranch seasoning
- 1 (4-pound) whole roasting chicken
- 1 lemon, halved
- 2 tablespoons canola oil
- 1 cup chicken stock
- 1 8oz package of cream cheese
- 6-7 thick strips of bacon cooked, crumbled.
- 2 cups monterey jack cheese, shredded
- 2 tbsp. Green onions, chopped
- 1- 1oz package of Ranch seasoning
- 15 ( 6 inch ) tortillas
Instructions
1. Remove giblets and excess fat from the chicken cavity.
2. Dry chicken thoroughly with paper towels.
3. Season chicken and chicken cavity with Ranch seasoning.
4. Stuff the cavity with the lemon halves.
5. Set 6 or 8-qt Instant Pot® to the high saute setting.
6. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes.
7. Flip the chicken and cook for an additional 4 minutes, remove from the pot and set aside.
8. Place metal trivet into the pot.
9. Add the chicken stock, and the chicken on top of the trivet.
10. Select manual to high, and set for 28 minutes.
11. When finished cooking, naturally release pressure for 25 minutes.
12. Let rest until cool.
13. Remove the meat from the bone and shred.
14. Place the chicken in a large bowl.
15. Add your softened cream cheese, monterey jack cheese, bacon, green onions, and ½ of Ranch seasoning packet.
16. Mix to combine.
17. Spoon 3 tbsp. Of the chicken mixture onto the tortilla and roll it up.
18. Place the taquitos seam down on a parchment covered baking pan.
19. Spray the taquitos with non-stick baking spray.
20. Sprinkle with salt or Ranch seasoning.
21. Bake for 15 minutes.
22. ENJOY!
More Recipe Tips
- Taquitos can be frozen up to 30 days. Place in a sealable freezer bag laying flat. Freeze. After they are fully frozen I like to wrap each one in a paper towel and return them to the freezer bag. When you are ready to eat cook from frozen. Bake for 25 min.
- My kids love grabbing one for lunch or one for a quick dinner.
- We make these ahead of time and take them camping too.
- If you don’t have the money or the time to grab a whole chicken you can substitute canned chicken in its place.
- Make a double batch! Double the recipe and eat one batch tonight and freeze the rest in a gallon-size freezer bag. This is our favorite freezer meal.
- Don’t have any bacon on hand, grab some bacon pieces.
- This recipe is perfect for meal prep day too!
- If you aren’t a fan of a flour tortilla, feel free to substitute with my fave corn tortilla.
- Need a lesser amount of taquitos, just half the recipe.
- I know chicken can be a bit pricey these days, but if you find a great deal, stock up! Use what you need for this recipe and freeze the rest.
More Instant Pot and Mexican Style Recipes
Grab more instant pot recipe and Mexican style recipes that my family and I have tried. Perfect for Taco Tuesday or any day for that matter.
Have a slow cooker? Make sure to try these recipes too!
