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+ servings
three chicken tinga tacos arranged on a plate and topped with cheese

Instant Pot Chicken Tinga

Katerina | Diethood
Chicken Tinga is a flavor-packed Mexican dinner, made with juicy shredded chicken, tomato puree, and chipotle peppers.
Servings : 8
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  

Instructions
 

  • Select the “Saute” button 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.
  • Turn off saute. Season chicken breasts with salt and fresh ground black pepper. Add chicken breasts 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

  • NET CARBS: 6 g

Nutrition

Calories: 201 kcal | Carbohydrates: 8 g | Protein: 26 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 73 mg | Sodium: 731 mg | Potassium: 703 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 530 IU | Vitamin C: 9 mg | Calcium: 29 mg | Iron: 2 mg | Net Carbs: 6 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Mexican
Keyword: chicken tinga, chicken tinga instant pot, chicken tinga recipe