Instant Pot Chicken Taquitos

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• 1 pound boneless skinless chicken breasts
  Ingredient note

  Source: 1 pound boneless skinless chicken breasts
• 8 ounces cream cheese
  Ingredient note

  Source: 8 ounces cream cheese
• 4 ounces diced green chiles
  Ingredient note

  Source: 4 ounces diced green chiles
• ½ cup water
  Ingredient note

  Source: ½ cup water
• 1 teaspoon + ¼ teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt; Source: ¼ teaspoon salt
• 1 teaspoon cumin
  Ingredient note

  Source: 1 teaspoon cumin
• 1 teaspoon chili powder
  Ingredient note

  Source: 1 teaspoon chili powder
• ½ teaspoon + ½ teaspoon garlic powder
  Ingredient note

  Source: ½ teaspoon garlic powder; Source: ½ teaspoon garlic powder
• 16 each 6-inch flour tortillas
  Ingredient note

  Source: 16 6-inch flour tortillas
• ½ cup sour cream
  Ingredient note

  Source: ½ cup sour cream
• ½ cup olive oil
  Ingredient note

  Source: ½ cup olive oil
• 2 each jalapenos (seeded and diced, use two if you want a bit of heat )
  Ingredient note

  Source: 1-2 jalapenos (seeded and diced, use two if you want a bit of heat ); upper source range endpoint used for shopping.
• 1 bunch cilantro leaves (about 1 cup)
  Ingredient note

  Source: 1 bunch cilantro leaves (about 1 cup)
• 1 each lime (juice only) (about 1 tablespoon)
  Ingredient note

  Source: juice of 1 lime (about 1 tablespoon)

1. To make the cilantro lime sauce, combine all ingredients in a food processor or high powered blender and pulse until smooth. Cover and chill until ready to use. (Sauce can be prepared in advance, or while taquitos are baking in step 7)
2. Preheat oven to 425 degrees. Grease a large rimmed baking sheet.
3. In your pressure cooker, combine chicken, water, cream cheese, green chiles, cumin, chili powder, garlic powder, and salt.
4. Cover and slide into the lock position. Make sure valve is sealed and set to MANUAL or PRESSURE COOK HIGH for 8 minutes.
5. QUICK RELEASE by turning the valve to the venting position, once float valve drops remove the lid and shred chicken with two forks, then give it a good stir.
6. Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla, then roll up tightly and place seam-side down on prepared baking sheet. Leave a little room between each taquito to ensure they get nice and crispy on the outside. Brush with olive oil.
7. Bake in preheated oven for 10-15 minutes til golden and crispy on the outside. Serve warm with cilantro lime sauce on the side for dipping. Enjoy!