How to Make Instant Pot Chicken Tinga
Learn how to make Instant Pot Chicken Tinga - a popular Mexican-inspired recipe containing tender, shredded chicken infused with chipotle peppers, fire-roasted tomatoes, and earthy spices. This dish comes together quickly in the Instant Pot and makes an easy, versatile filling for tacos, tostadas, burrito bowls, and more.
Servings 6
Calories 265kcal
Equipment
Ingredients
- 2 to 2½ pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 1 15 oz can fire-roasted diced tomatoes drained
- 2 tablespoons tomato paste
- 2 to 3 chipotle peppers in adobo minced
- 1 tablespoon adobo sauce from the can
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt adjust to taste
- ½ cup chicken broth
- Optional for finishing: 1 tablespoon lime juice
Instructions
- Set Instant Pot to sauté mode and add olive oil
- Add sliced onion and cook for 3-4 minutes, until softened
- Stir in garlic and cook for 30 seconds, then turn off Instant Pot
- Add fire-roasted tomatoes, tomato paste, chipotle peppers, adobo sauce, cumin, oregano, smoked paprika, salt, and chicken broth, and stir to combine
- Nestle chicken breasts into sauce, turning once to coat
- Lock lid and set valve to sealing position
- Cook on high pressure for 10 minutes
- Allow a 5-minute natural release, then carefully quick-release remaining pressure
- Remove chicken and shred with two forks
- Return chicken to pot and stir well to coat in sauce
- If desired, stir in lime juice to brighten flavors
- Serve warm
Notes
- Store leftover chicken tinga in a sealed container in the fridge for up to 3 days.
- To freeze, let the chicken tinga cool completely, then store it in a freezer-safe container or zip bag for up to 3 months. Defrost in the fridge before reheating.
- Reheat in single portions in the microwave in short intervals, or warm in a skillet over medium heat with a splash of broth or water to keep it juicy.
- The sauce may look thin at first, but it thickens once the chicken is shredded and mixed back in. If it still feels too thin, simmer on sauté mode for a few minutes to thicken it.
- Shredding the chicken fairly fine helps it soak up more of the sauce.
Nutrition
Calories: 265kcal | Carbohydrates: 5g | Protein: 41g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 1044mg | Potassium: 809mg | Fiber: 1g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 2mg