Step 1

If making this in the Instant Pot, cut the roast into 2×2 inch pieces. Place the roast in the slow cooker or Instant Pot and rub the taco seasoning over all sides of the meat. Add the broth.

Step 2

Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds.

Step 3

Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.

Step 4

Transfer the beef to a cutting board and discard the liquid in the cooker. Using two forks, shred the meat and return it to the cooker.

Step 5

Stir in the cream cheese and salsa until well combined and melted.

Step 6

Arrange the tortillas on a clean, flat surface. Using a slotted spoon or tongs, top each tortilla with an equal amount of the beef mixture, leaving a little room at the edges so the filling doesn’t spill out. Top the beef with about 3 tablespoons of shredded cheese. Roll up the tortillas very tightly. (Freezing instructions begin here.)

Step 7

Preheat the oven to 400°F and position the racks in the upper and lower thirds. Spray two rimmed baking sheets with cooking spray or line them with parchment paper. (Or, use one baking sheet to cook half the taquitos and freeze the rest to bake later.)

Step 8

Arrange the taquitos seam-side down on the baking sheets, leaving a little room around each one. Spray the tops with cooking spray and bake for 15 to 20 minutes, switching the pans from top to bottom halfway through the cooking time, until the cheese has melted and the tortillas are golden brown.

Step 9

Serve warm with your favorite toppings.

Step 10

Thaw. Follow Steps 6 through 8.

Step 11

Do not thaw. Follow Steps 6 and 7, but cover the frozen taquitos with foil and bake for 25 minutes, then remove the foil and bake for 5 to 10 minutes more, until golden brown and completely warmed through. Follow Step