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

Are you looking for a delicious and easy Mexican-inspired recipe to add to your dinner repertoire? Look no further than Instant Pot® Chicken Tinga Tostadas! This dish is packed with flavor and is sure to become a family favorite. The best part? It comes together in a flash thanks to the magic of the Instant Pot®.

Chicken Tinga is a traditional Mexican dish featuring shredded chicken simmered in a rich and smoky tomato and chipotle sauce. It's a versatile and tasty filling that can be ...

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Ingredients

  • 2 dried ancho chile peppers
  • 2 large tomatoes, cored
  • 4 teaspoons olive oil, divided
  • 1 medium roasted red pepper
  • 1 medium onion, finely chopped, divided
  • 4 cloves garlic, whole
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 2 cloves garlic, minced
  • 3 (5 ounce) skinless, boneless chicken breast halves
  • salt and ground black pepper to taste
  • 4 crispy tostada shells

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 tostadas

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
  • Stem and seed chile peppers. Place peppers in a bowl and cover with boiling water. Soak for 10 minutes. Drain, reserving 1/2 cup soaking water.
  • Rub tomatoes with 1 teaspoon oil and place in a baking dish.
  • Broil tomatoes in the preheated oven until they are starting to split and sizzle, 5 to 7 minutes. Remove from the oven.
  • Place chile peppers, reserved soaking water, tomatoes, roasted red pepper, 1/2 of the onion, whole garlic cloves, oregano, and cumin in a blender. Blend on medium or high speed until very smooth.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add remaining 3 teaspoons oil, and select Saute function. Add remaining onion and saute until tender and starting to turn brown, 2 to 3 minutes. Add minced garlic and saute for 1 minute. Pour in blended sauce. Add chicken, ensuring it is covered by the sauce. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Select Saute function. Shred chicken and cook until sauce is thick and combined with meat, about 10 minutes. Season with salt and pepper.
  • Serve on tostada shells.

    • Nutrition

    267 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 55mg
    • Sodium: 182mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 24g
    • Vitamin C: 28mg
    • Calcium: 55mg
    • Iron: 2mg
    • Potassium: 623mg

    Categories

    Mexican recipes
    Chicken recipes
    Instant pot recipes
    Tostadas recipes
    Spicy recipes