Description
A simple recipe for making smoky and slightly spicy chicken tinga using an Instant Pot.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (7 oz) can chipotle peppers in adobo sauce (use 2–3 peppers and 1 tbsp sauce for less heat)
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add olive oil. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute more.
- Add chicken breasts/thighs, chicken broth, diced tomatoes, chipotle peppers and adobo sauce, oregano, cumin, salt, and pepper to the Instant Pot. Stir gently to combine.
- Secure the lid and set the valve to sealing. Cook on High Pressure for 10 minutes.
- When cooking is complete, allow the pressure to naturally release for 5 minutes, then carefully quick release any remaining pressure.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot. Stir well to coat the chicken in the sauce. If the sauce is too thin, set the Instant Pot to ‘Sauté’ mode (low) and cook uncovered for 5-10 minutes until the sauce thickens slightly.
- Serve hot.
Notes
- Serve the chicken tinga on warm corn tortillas with toppings like avocado, queso fresco, or sour cream.
- For a richer flavor, substitute half of the chicken broth with orange juice.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup cooked
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 45
- Cholesterol: 130
Keywords: Instant Pot, Chicken Tinga, Mexican food, shredded chicken, chipotle