Instant Pot Chicken Tinga
Chicken Tinga is a flavor-packed Mexican dinner made with juicy shredded chicken, tomato purée, and chipotle peppers. Quickly cooked in the Instant Pot, this recipe is not only easy to prepare but it's incredibly delicious, too.
Servings: 8
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion thinly sliced
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne optional
- 1 bay leaf
- 1 can (15 ounces) tomato purée
- 2 canned chipotle peppers in adobo sauce minced
- 1 tablespoon adobo sauce
- ½ cup low sodium chicken broth
- 2 pounds boneless skinless chicken breasts
- ½ teaspoon salt
- freshly ground black pepper
Instructions
- Select the “Saute” mode on the Instant Pot. Add the oil and heat it up until shimmering. To the instant pot, add the onion and cook, stirring occasionally, until softened, about 2 minutes.
- Add the garlic, cumin, oregano, bay leaf, and the ½ teaspoon salt, and stir to combine.
- Stir in the tomato purée, chipotle peppers, adobo sauce, and chicken broth; bring to a boil. Reduce the heat to low and simmer for 5 minutes. Then, turn off the saute mode.
- Season the chicken breasts with salt and pepper and add them to the Instant Pot.
- Secure the lid and Pressure Cook for 8 minutes. Then, allow 10 minutes of natural pressure release.
- Open the Instant Pot, take the chicken out, and shred it using two forks or shredder claws. Stir the shredded chicken back in the pot and turn the Instant Pot to Saute mode. Cook for 5 minutes or until the sauce has thickened.
- Taste for salt and adjust accordingly. Serve in tacos, tostadas, salads, lettuce wraps, etc.
Notes
- Chicken: Chicken breasts and chicken thighs work well here. However, if you're going to use a cut different from the suggested boneless chicken breasts, in that case, you will need to adjust the cooking time and use an instant-read meat thermometer to ensure the chicken's internal temperature is 165˚F.
- Spices: If you're not into spice, omit the cayenne and use fewer chipotle peppers and adobo sauce. But if you love heat, add more.
- Can I use a quick pressure release? Absolutely. If you're short on time, you can opt for a quick one.
- Storage: Store leftovers in an airtight container and refrigerate for up to 4 days, or freeze for up to 2 months.
Nutrition
Calories: 201kcal | Carbohydrates: 8g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 731mg | Potassium: 703mg | Fiber: 2g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 2mg
