Creamy chicken baked tacos may have just become the best version of baked tacos made quickly with shredded chicken, Rotel, and cream cheese and piled into corn taco shells and baked to cheesy perfection.
Preheat the oven to 350° and then start heating up the Instant Pot. Season the chicken with the taco seasoning and spicy ranch seasoning. Place in the bottom of the Instant Pot for one minute. Flip the chicken and pour the Rotel over the top. Place lid on top and cook on high pressure for five minutes.
When done cooking, quick release pressure. Cut up chicken or shred with a fork. Drop the block of cream cheese over the chicken. Pressure cook for another 2 minutes.
When done cooking, quick release again. Stir the cream cheese into the chicken. Drain the liquid or scoop out into another bowl to stir in one cup of the shredded cheese.
Place the taco shells in a rectangular baking dish. Then fill half full with the creaming chicken mixture. Top with the shredded cheese.
Bake the taco for 10 minutes at 350° or until the cheese is melted and shells turning brown around the edges.
Top the tacos with your favorite taco toppings like lettuce, tomatoes, taco sauce, sour cream, and avacado.