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Instant Pot Chicken Tinga Recipe

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4.2 from 44 reviews

Instant Pot Chicken Tinga is a flavorful Mexican shredded chicken dish slow-cooked in a smoky, spicy tomato and chipotle sauce. This easy one-pot recipe combines tender chicken breasts with aromatic spices, fire-roasted tomatoes, and smoky chipotle peppers cooked quickly in an Instant Pot, perfect for stuffing into tacos or serving with fresh toppings like avocado, cilantro, and lime.

Ingredients

Chicken and Seasoning

  • 2 pounds (900g) boneless, skinless chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Sauce

  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 14-ounce can diced tomatoes, preferably fire roasted
  • 2 chipotles in adobo and 1 tablespoon of the adobo sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • 2 bay leaves
  • ½ cup chicken stock or vegetable stock
  • Juice of 1 lime

For Serving

  • 6 corn or flour tortillas
  • Avocado slices
  • Fresh cilantro leaves
  • Diced red onion
  • Cotija cheese (optional)
  • Guacamole, lime crema, and pico de gallo (optional)

Instructions

  1. Season the chicken: Season both sides of the chicken breasts evenly with salt and black pepper to enhance the flavor.
  2. Sauté onions and garlic: Press the SAUTE – NORMAL button on the Instant Pot and heat the olive oil. Add the sliced onions and cook for 5 to 6 minutes until they turn deep brown and caramelized. Add the minced garlic and sauté for 30 seconds. Then, remove the onions and garlic from the pot.
  3. Deglaze the pot: Pour a small amount of water or chicken stock into the Instant Pot and scrape the bottom to remove any browned bits. Turn off the SAUTE setting.
  4. Prepare the sauce: In a blender or food processor, combine the sautéed onions and garlic, diced tomatoes, chipotles in adobo with sauce, oregano, cumin, cinnamon, and chicken stock. Blend until smooth, about 30 seconds.
  5. Add chicken and sauce: Place the seasoned chicken breasts in the Instant Pot. Pour the blended sauce over the chicken and add the bay leaves. Stir gently to ensure the chicken is well coated.
  6. Pressure cook: Secure the Instant Pot lid and set the valve to SEALING. Select PRESSURE COOK or MANUAL mode and cook on high pressure for 10 minutes. The pot will take about 10 minutes to reach pressure before cooking.
  7. Release pressure: When cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully do a quick release to vent the remaining steam.
  8. Shred the chicken: Remove the chicken from the pot and shred it using two forks on a cutting board or plate.
  9. Finish the sauce: Squeeze fresh lime juice into the sauce remaining in the Instant Pot and stir to combine.
  10. Combine chicken and sauce: Return the shredded chicken to the sauce in the Instant Pot, mixing well to soak up all the flavors.
  11. Serve: Serve the chicken tinga stuffed into warmed corn or flour tortillas topped with avocado slices, fresh cilantro, diced or pickled red onion, cotija cheese, guacamole, lime crema, and pico de gallo as desired.

Notes

  • Chicken thighs can substitute chicken breasts for a juicier texture.
  • If using frozen chicken breasts, increase the pressure cooking time to 15 minutes, followed by 5 minutes natural release.
  • Chipotle in adobo is key for the smoky flavor; do not omit.
  • Make your own chicken or vegetable stock in the Instant Pot for better flavor and cost savings.
  • Fire-roasted tomatoes impart extra smokiness but canned diced tomatoes work fine.
  • If you don’t have a blender or food processor, finely chop the sauce ingredients for a chunkier texture.
  • This recipe is dairy-free and gluten-free when served with corn tortillas. It is also Whole30 compliant, low-carb, and Paleo friendly.
  • Doubling the recipe does not require changing the cooking time.
  • Leftover shredded chicken can be reheated on the SAUTE setting without pressure cooking.
  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Thaw fully before reheating.

Find it online: https://flavorspath.com/instant-pot-chicken-tinga-recipe/