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Instant Pot Chicken Tinga

Smoky, shredded chicken in a lightly spiced tomato-chipotle sauce made quickly in the Instant Pot.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 large boneless skinless chicken breasts
  • 1 onion chopped
  • 1 T garlic minced
  • 1.5 T olive oil
  • 1 tsp ground chipotle chile pepper or more to taste
  • 2 tsp dried Mexican oregano
  • 1 tsp ground cumin
  • 0.5 tsp ground thyme
  • 1 T golden monkfruit sweetener
  • 0.5 cup chicken broth
  • 14 oz fire roasted diced tomatoes one 14 oz can, with liquid
  • salt to taste
  • fresh-ground black pepper to taste

Instructions

  • Trim any excess fat from the chicken breasts and cut each into 3 lengthwise strips (or 4 strips for very large breasts).
  • Chop the onion and mince the garlic if using fresh.
  • Set the Instant Pot to SAUTE on high and heat the olive oil. Cook the chopped onion about 2 minutes until beginning to soften, then add the minced garlic and cook 1–2 minutes more.
  • Add the chipotle chile pepper, dried Mexican oregano, ground cumin, and ground thyme to the pot and cook, stirring, about 1–2 minutes to bloom the spices.
  • Add the chicken strips, the can of fire-roasted diced tomatoes with their liquid, the chicken broth, and the golden monkfruit sweetener. Season with salt and freshly ground black pepper to taste.
  • Lock the lid, set the Instant Pot to MANUAL (HIGH) for 4 minutes, and start the cook cycle.
  • When the cook time finishes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure and open the lid.
  • Remove the chicken to a cutting board and let it cool briefly until it can be handled. Meanwhile, set the Instant Pot to SAUTE on medium and simmer the sauce for about 10 minutes to reduce slightly.
  • Shred the chicken into bite-sized pieces with two forks, return it to the pot, and cook 2–3 minutes more to coat the chicken in the sauce and heat through.
  • Use the chicken tinga to fill tacos, tostadas, burritos, salads, or other Mexican-style dishes as desired.

Equipment

  • Instant Pot or Electric Pressure Cooker
  • Cutting Board
  • Chef’s knife
  • Measuring Spoons
  • Measuring cup
  • Tongs or Slotted Spoon
  • Forks for shredding or two forks

Notes

  • Use more or less chipotle powder to adjust heat.
  • Marjoram may be substituted for Mexican oregano.
  • Reduce sauce longer if you prefer a thicker texture.