1/2packetranch seasoningthe other half of the packet you used to make your chicken
To Cook the Chicken in Instant Pot:
Remove giblets and excess fat from the chicken cavity.
Dry chicken thoroughly with paper towels.
Season the inside and outside of the chicken with ranch seasoning and fill the inside of the chicken with lemon halves.
Set Instant Pot to sauté on high and coat the bottom of the pan with cooking oil.
Place chicken in the Instant Pot, breast side down. Cook until golden brown (about 4-5 minutes), then flip and cook for 4-5 additional minutes.
Remove chicken from pot and set aside.
Place metal trivet into the Instant Pot.
Pour chicken stock into the pot and set the chicken back into the pot on top of the trivet.
Cook using manual on "high" and set the timer for 28 minutes. When finished cooking, use natural release to relieve pressure (about 20-25 minutes).
If Starting with Pre-Cooked Rotisserie Chicken:
Make sure chicken is cool enough to handle, then remove from bones and shred into small pieces. Place in a large mixing bowl. (If using pre-made rotisserie chicken, you won't need the other ingredients listed to cook the chicken, only the taquito inngredients.)
Making the Taquitos:
Preheat oven to 350°F.
When chicken is cool enough to handle, remove the meat from the bones and shred into a large mixing bowl.
Add softened cream cheese, Monterey jack cheese, bacon, green onions, and ½ packet of ranch seasoning to your bowl of chicken. Mix until well combined.
Spoon 3 Tablespoons of the chicken mixture onto the middle of a flour tortilla, in a line. Roll and place the taquitos with the seam side down on a prepared baking sheet.
Spray the taquitos with non-stick baking spray or brush with butter. Sprinkle with salt or ranch seasoning.
Bake for 15 minutes at 350°F.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.