Description
These Instant Pot Chimichangas are crispy, cheesy, and packed with seasoned shredded chicken. Cooked quickly in the Instant Pot and finished in the oven or air fryer for a golden-brown crunch, they’re an easy and healthier twist on the classic deep-fried favorite.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 cup salsa
- ½ cup chicken broth
- 6 large flour tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
- 1 tbsp olive oil (for brushing)
Instructions
- Cook the Chicken: Add chicken, seasonings, salsa, and broth to the Instant Pot. Pressure cook for 12 minutes, then let the pressure release naturally for 5 minutes.
- Shred the Chicken: Remove the chicken, shred it with forks, and mix it back into the sauce.
- Assemble Chimichangas: Place shredded chicken and cheese in tortillas, roll tightly, and place seam-side down.
- Bake or Air Fry: Brush with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. For air frying, cook at 375°F (190°C) for 8-10 minutes.
- Serve: Top with guacamole, sour cream, and pico de gallo. Enjoy!
Notes
- For extra crispiness, broil for 1-2 minutes after baking.
- Swap chicken for beef, turkey, or beans for variety.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Instant Pot & Oven/Air Fryer
- Cuisine: Mexican-Inspired