Instant Pot Chicken Tinga
Instant Pot Chicken Tinga is a flavorful Mexican dish featuring tender shredded chicken simmered in a smoky, spicy tomato and chipotle sauce. This recipe uses an Instant Pot to deliver rich, complex flavors quickly and easily.
Servings: 4 servings
Ingredients
- 2 pounds 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
Instructions
- Season the chicken breasts evenly with salt and pepper to enhance their natural flavor.
- 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 translucent. Then add the minced garlic and sauté for another 30 seconds.
- 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 and let simmer for a minute.
- Nestle the seasoned chicken breasts into the sauce mixture. Pour the chicken or vegetable stock over the top.
- Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 15 minutes. Allow natural pressure release for 10 minutes, then vent remaining pressure.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir into the sauce.
- Squeeze the juice of one lime over the shredded chicken tinga and stir to combine.
- Serve warm as filling for tacos, tostadas, burritos, or over rice. Garnish as desired.
Equipment
- Instant Pot
Notes
Use boneless, skinless chicken breasts for best texture. Fire-roasted tomatoes add smoky depth. Adjust chipotle peppers to control heat. Natural pressure release keeps chicken tender. For thicker sauce, simmer sauce after shredding chicken. For extra smoky flavor, add smoked paprika. Variations include spicy versions with more heat, vegetarian options using jackfruit or mushrooms, and slow cooker adaptations.