Instant Pot Chicken Quesadillas

Instant Pot Chicken Quesadillas — Quesadillas are a quick and easy meal to make for dinner, but they can be time-consuming. The Instant Pot makes cooking them much easier! In this recipe, we’ll teach you how to make the perfect quesadilla in your instant pot using simple ingredients that you already have at home.

As, soon as I mastered salsa chicken in my Instant Pot, I immediately thought about making chicken Quesadillas, my kids really love Mexican food. And, I really do some variation on “Taco Tuesday.” This would also be a perfect recipe, for Cinco De Mayo, BBQ, Family Reunions, and it’s a great kid-friendly meal, so you can add it to any function, or special occasion.

Now, I’m a working mother, so having leftovers and meals ready to go is not really an option, it’s more of a necessity. And, since I ended up making too much chicken, I ended up with this the next night, since I had hockey practice and shooting clinic, so I was already running around. So, it was a lifesaver. This is one of my kids favorite foods, they request it all of the time.  And, I really like the flavor this chicken, because it’s already infused with flavor, and depending on the salsa you purchased, it can have a mild, medium or a kick to it.

Now, if you haven’t made shredded chicken in the Instant Pot, I hope that you will try it, it’s one of the basic recipes. And it’s truly perfect if you are just starting out on your Instant Pot Journey.

I love a great and easy Instasnt Pot Recipes some of my favorite recipes are INSTANT POT MEXICAN RICE, INSTANT POT CANDIED NUTS, INSTANT POT RICE KRISPIE TREATS, and INSTANT POT CHICKEN BROCCOLI AND RICE. 

Ingredients Needed For Instant Pot Chicken Quesadillas

• Sherdded Salsa Chicken
• Flour or Corn Tortillas
• Grated Shredded Cheese
• Topppings

How To Make Instant Pot Chicken Quesadillas

Start by melting 1/2 tablespoons of butter in a skillet, and after it melts add a flour tortilla, to the skillet.

Then sprinkle cheese out in the tortilla, on top of that add the shredded chicken, making sure that it’s not done as clumps. On top of that add another sprinkle of cheese.

When the bottom is golden brown, flip and cook the other side, until it’s golden brown. If you have to add more butter, do it as you flip it. Continue making them until you are out of filling.

Ingredient Notes:

Chicken: Today, I used some easy shredded chicken, which I had on hand. You can use any leftover chicken you wish.

Cheese: Add some of your favorite cheeses. Some great ones are Mexican Cheese, Shredded Cheddar Cheese, and Monterey Jack.

Seasonings: Add any herbs that you want. Both taco and fajita seasoning would work well.

Veggies: A great place to add your veggies. Add any that you love. Some of my favorites are diced bell peppers, onions, and even mushrooms. Make sure they are fully cooked before adding them.

Storing Chicken Quesadillas:

To save money and be a more sustainable cook, I’ve been making my quesadillas in advance. That way, when company comes over for dinner, all I have to do is warm them up!

These are easy to make ahead of time because they last well in the fridge or freezer without getting soggy! To store them, let them cool to room temperature, and then place them into an airtight container set in the refrigerator. They will last between 2 to 3 days. You can reheat them in a skillet or the microwave.

To Freeze: Let them cool to room temperature, place them onto a baking sheet, and freeze until frozen solid. Remove them from the baking sheet and put them into a freezer bag or freezer container. They will last between 1 to 2 months.

To Reheat: Place them on a baking sheet and bake at 350 degrees F until warmed through.

More Instant Pot Recipes:

• INSTANT POT MEXICAN RICE
• INSTANT POT CANDIED NUTS
• EASY INSTANT POT SALSA CHICKEN
• INSTANT POT RICE KRISPIE TREATS
• INSTANT POT CHICKEN BROCCOLI AND RICE

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