How to Make Instant Pot® Chicken Tinga - A Step-by-Step Guide

If you're looking for a delicious and easy Mexican-inspired dish to add to your recipe repertoire, look no further than Instant Pot® Chicken Tinga. This flavorful and spicy dish features tender shredded chicken in a smoky and tangy chipotle-tomato sauce, perfect for filling tacos, topping salads, or even spooning over rice.

Using an Instant Pot® allows you to prepare this dish in a fraction of the time it would take on the stovetop or in the oven, making it a convenient option for bus...

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Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, sliced into petals
  • 3 pounds skinless, boneless chicken breast halves
  • 1 teaspoon dried Mexican oregano
  • 6 canned chipotle chile peppers in adobo sauce, finely chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon salt
  • 6 tostada shells

Information

  • Prep Time: 5 mins
  • Cook Time: 27 mins
  • Additional Time: 20 mins
  • Total Time: 52 mins
  • Servings: 6
  • Yield: 6 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Saute function. Add chicken, oregano, chipotle peppers, tomatoes and salt.
  • Select high pressure according to manufacturer's instructions and set timer for 15 minutes. Allow 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Unlock and remove the lid.
  • Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.
  • Nutrition

    380 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 129mg
    • Sodium: 782mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 4g
    • Total Sugars: 1g
    • Protein: 50g
    • Vitamin C: 14mg
    • Calcium: 83mg
    • Iron: 3mg
    • Potassium: 809mg