Place chicken in your Instant Pot.

Top with Salsa.  Lock lid and hit the poultry button or use the manual/pressure cook button and set for 15 minutes.

After cook time, natural release.

Shred chicken and squeeze on some fresh lime juice.   Taste and add a pinch of salt and/or 1 T of salt free taco seasoning, if desired. 

Wrap 4 corn tortillas in a damp paper towel and microwave for 20 seconds. **Note - if your tortillas are crumbling, wrap again and heat them longer!  Try wetting your paper towel more, too.  **Update - Another way to heat these tortillas is to heat them in a 400 degree oven for a few minutes.  Spray them with olive oil spray and heat on a baking sheet until just pliable.  

Working one by one, place 2 Tablespoons of  chicken on the top edge of the tortilla and add 1.5 tablespoons of cheese.  Gently roll tortilla into a taquito shape, using a toothpick to hold them together.  **Optional add in - stir in some greek yogurt to your chicken mixture before rolling.  

Spray basket of airfryer so shells don’t stick, or cover with parchment.  

Spray shells with olive oil spray and sprinkle with salt.  Air fry in batches of 2-4 at a time on 390 for a few minutes or until your taquito is crisp.

Repeat steps with remaining corn tortillas.

Garnish with avocado/guacamole (or more cheese), fresh pico, cilantro, and a drizzle of Greek yogurt if desired.  

**To make the Taquitos in the oven, just follow the instructions above, but instead of Air Frying, line a baking sheet with parchment paper and bake your Taquitos for 12-14 minutes at 400 degrees.