Instant Pot Chicken Tinga

If you love bold, smoky flavors with a touch of spice, Chicken Tinga is a dish you simply must add to your recipe collection. This classic Mexican dish features tender shredded chicken simmered in a rich, smoky tomato and chipotle sauce that’s perfect for tacos, tostadas, or even over rice. Using the Instant Pot makes this traditionally slow-cooked meal quick and effortless, giving you deep, complex flavors in a fraction of the time. Whether you’re cooking for a family dinner or meal prepping for the week, this Instant Pot Chicken Tinga hits all the right notes—smoky, tangy, and packed with savory goodness.

Why This Recipe Is a Must-Try

Chicken Tinga is a fantastic way to elevate your weeknight dinners without spending hours in the kitchen. Thanks to the Instant Pot, the chicken becomes incredibly tender and infused with the smoky, spicy sauce in under an hour. The combination of chipotle peppers in adobo, fire-roasted tomatoes, and warm spices like cumin and cinnamon make every bite a flavor explosion. Plus, this recipe is super versatile—you can enjoy it in tacos, burritos, on salads, or as a hearty filling for sandwiches. It’s a crowd-pleaser that’s sure to become a staple in your meal rotation.

Ingredients

• 2 pounds (900g) chicken breasts, boneless and skinless
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 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 sauce
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• 2 bay leaves
• ½ cup chicken stock or vegetable stock
• 1 lime, juiced

How To Make Instant Pot Chicken Tinga

Step 1: Prepare the Chicken

Season the chicken breasts evenly with salt and pepper. This simple seasoning helps enhance the natural flavor of the chicken and balances the smoky sauce it will be cooked in.

Step 2: Sauté the Aromatics

Turn your Instant Pot to the sauté setting and heat the olive oil. Add the thinly sliced onion and cook for 3-4 minutes until they start to soften and become translucent. Then add the minced garlic and sauté for another 30 seconds to release its fragrant aroma.

Step 3: Add the Sauce Ingredients

Pour in the diced tomatoes with their juices, chipotles in adobo along with 1 tablespoon of the sauce, dried oregano, ground cumin, cinnamon, and bay leaves. Stir everything to combine and let it simmer for a minute to meld the flavors together.

Step 4: Add Chicken and Stock

Nestle the seasoned chicken breasts into the sauce mixture. Pour the chicken or vegetable stock over the top. This liquid is crucial for the Instant Pot to come to pressure and cook the chicken perfectly.

Step 5: Pressure Cook

Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully turning the valve to venting to release any remaining pressure.

Step 6: Shred the Chicken

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the Instant Pot and stir it into the sauce to coat thoroughly.

Step 7: Finish with Lime Juice

Squeeze the juice of one lime over the shredded chicken tinga and give it a final stir. The lime juice brightens the dish and balances the smoky and spicy flavors.

Step 8: Serve and Enjoy

Serve your Instant Pot Chicken Tinga warm. It’s perfect for filling tacos, topping tostadas, layering in burritos, or spooning over rice. Garnish with fresh cilantro, diced onions, or avocado slices if desired.

Expert Tips

• Use boneless, skinless chicken breasts for the best texture and ease of shredding.
• Fire-roasted diced tomatoes add a smoky depth, but if you don’t have them, regular diced tomatoes will work fine.
• Adjust the number of chipotles in adobo to control the heat level—start with one if you prefer milder heat.
• Allowing the Instant Pot to naturally release pressure helps keep the chicken juicy and tender.
• If you want a thicker sauce, remove the chicken after shredding and simmer the sauce on sauté mode for a few minutes to reduce it before adding the chicken back in.
• For extra smoky flavor, consider adding a teaspoon of smoked paprika along with the other spices.

Variations and Customizations

• Spicy Chicken Tinga: Add an extra chipotle pepper or a pinch of cayenne pepper for more heat.
• Vegetarian Option: Substitute shredded jackfruit or mushrooms in place of chicken and use vegetable stock.
• Slow Cooker Version: Follow the same ingredient list and cook on low for 6-8 hours or high for 3-4 hours.
• Serve with: Warm corn tortillas, rice, black beans, or a fresh avocado salsa for a full meal.
• Dairy-Free Toppings: Use sliced avocado, fresh cilantro, and lime wedges instead of cheese or sour cream.

How to Store Leftovers

Store leftover Chicken Tinga in an airtight container in the refrigerator for up to 4 days. To reheat, microwave or warm on the stovetop until heated through, adding a splash of chicken stock or water if the sauce has thickened too much. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work wonderfully in this recipe and tend to be even juicier and more flavorful. Adjust the cooking time to 12 minutes on high pressure for thighs.

How spicy is this recipe?

This recipe has a moderate spice level from the chipotle peppers in adobo. You can reduce or increase the number of chipotles to match your heat preference.

Can I make this recipe without an Instant Pot?

Yes! You can cook the chicken and sauce on the stovetop by simmering it over low heat for about 45 minutes until the chicken is tender enough to shred.

What can I serve with Instant Pot Chicken Tinga?

This dish is very versatile. Serve it in warm tortillas as tacos, over rice or quinoa, with black beans, or as a filling for burritos and tostadas.

Conclusion

Instant Pot Chicken Tinga is a flavorful, easy-to-make dish that brings the vibrant taste of Mexican cuisine right to your dinner table. With tender shredded chicken simmered in a smoky, spicy tomato sauce, it’s perfect for busy weeknights or casual get-togethers. The Instant Pot cuts down the cooking time without sacrificing any of the rich flavors, making this recipe a fantastic addition to your meal prep lineup. Serve it in tacos, over rice, or with your favorite sides and enjoy a delicious meal that’s sure to become a family favorite. Give it a try—you won’t be disappointed!