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Have you ever made chicken bacon ranch taquitos using your Instant Pot?

Every once in a while I stumble on a recipe I make or one that I find where every word to that recipe triggers a resounding “yes” response. You have probably felt that, too, and if you’re like me, it happened as soon as you saw the sequence of words: chicken bacon ranch taquitos. For some of you, I had you at Instant Pot, right? Most recipes are pretty good at minimum, but few recipes are sheer amazement on a plate. But when you hear something like chicken bacon ranch taquitos, you already know it’s everything you ever wanted out of life, AND you know you have to try the out for yourself.

I love how quickly the Instant Pot can produce tender shreds of juicy chicken for these irresistible chicken bacon ranch taquitos.

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At 11 items, the ingredient list might seem daunting at first glance, but it’s nothing to worry about. A lot of it you probably already have and the ingredients you will need to buy are not exotic, complicated, or particularly expensive. Once you have rounded up all the necessary ingredients for chicken bacon ranch taquitos they take under an hour to make and you can easily feed a family, or spread them out over a couple of meals. Taquitos are very easy to freeze and still taste amazing after you reheat them.

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For me, the fact that this is an Instant Pot recipe is just icing on the cake. Pay attention to the times though, as there are numerous steps in using the pressure cooker that include changes in cook settings.

Instant Pot Chicken Bacon Ranch Taquitos

Serves: 6-8

Prep time: 15 min

Cook Time: 43 min

INGREDIENTS

• 1 packet dry Ranch seasoning
• 1 (4-pound) whole roasting chicken
• 15 ( 6 inch ) tortillas
• 1 lemon, halved
• 2 tablespoons canola or avocado oil
• 1 cup chicken stock
• 1 8oz package of cream cheese, softened or at room temperature
• 6-7 thick strips of bacon cooked, crumbled.
• 2 cups Monterey jack cheese, shredded
• 2 tbsp. Green onions, chopped

DIRECTIONS:

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. Stuff the cavity with the lemon halves.
4. Set 6 or 8-qt Instant Pot® to the high saute setting.
5. Add avocado or canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes.
6. Flip the chicken and cook for an additional 4 minutes, remove from the pot, and set aside.
7. Place metal trivet into the pot. Add the chicken stock and the chicken on top of the trivet.
8. Select manual to high, and set for 28 minutes.
9. When finished cooking, naturally release pressure for 25 minutes.
10. Let rest until cool. Remove the meat from the bone and shred.
11. Place the chicken in a large bowl.
12. Add your softened cream cheese, Monterey jack cheese, bacon, green onions, and ½ of Ranch seasoning packet. Mix to combine.
13. Spoon 3 tbsp. of the chicken mixture onto the tortilla and roll it up.
14. Place the taquitos seam down on a parchment covered baking pan.
15. Spray the taquitos with non-stick baking spray.Sprinkle with salt or Ranch seasoning.
16. Bake for 15 minutes.
17. Serve and ENJOY!

More chicken recipes

• Easy Santa Fe Chicken Foil Packets Recipe
• Easy Lemon Pepper Chicken Wings
• 20 Amazing Chicken Dinner Recipes

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