Pour the chicken broth into the Instant Pot. Add the chicken breasts, chunky salsa, chili powder, cumin, garlic powder, kosher salt, and smoked paprika if using.

Secure the lid and cook on High Pressure for 10 minutes. For especially thick chicken breasts, use 12–15 minutes, and always confirm the thickest piece reaches 165°F internally.

Allow a natural pressure release for 5 minutes, then carefully release the remaining pressure. Remove the chicken, shred it with two forks, and return it to the pot with the cooking liquid.

Stir in the drained black beans, softened cream cheese, and 1 cup of the shredded cheese. Mix until the filling is creamy and evenly combined; if it is very wet, use a slotted spoon when filling the tortillas.

Warm the tortillas briefly so they bend without cracking. Add approximately 1/3 cup of filling along the lower third of each tortilla, then roll each one tightly.

Arrange the rolled taquitos seam-side down on a parchment-lined baking sheet. Lightly brush or spray the outside with oil and sprinkle with the remaining cheese if desired.

Bake at 425°F for 15–20 minutes, turning once if needed, until crisp and lightly browned. Serve hot with sour cream, guacamole, salsa, shredded lettuce, cilantro, and lime wedges.