Instant Pot Chicken Tinga
You’ll love this Instant Pot chicken tinga recipe! It’s super delicious, quick, and easy to make – in less than 30 minutes! The smoky and spicy tomato-based sauce makes this tinga chicken amazing in tacos & tostadas…and even quesadillas and burritos!
- Prep Time: 10 minutes
- Cook Time: 9-15 minutes
- Total Time: 25 minutes
- Yield: Serves 4-6 1x
- Category: Main Meals
- Method: Instant Pot
- Cuisine: Mexican
Ingredients
Scale
- 3 lb boneless skinless chicken thighs (see notes for variations)
- 1/2 lg onion
- 2 garlic cloves
- (1) 15 oz can fire-roasted tomatoes
- 1 1/4 tsp salt
- 1 tsp oregano
- 1 tsp ground cumin
- 1/8 tsp clove
- 2 Tbsp apple cider vinegar
- 1 bay leaf
- 2 chipotle peppers in adobo sauce
Instructions
- Combine all of the ingredients except the chicken in a blender and puree until smooth.
- Pour the tinga mixture into the Instant Pot and add the chicken, trying to submerge as much of the chicken as possible.
- Place the lid on the Instant Pot, turn the pressure valve to “sealing” and cook on high pressure for 9 minutes, (** see notes for varied times) then release the pressure using quick pressure release
- Shred the chicken using two forks (or you can use this KitchenAid stand mixer hack!), stir it into the sauce, and serve!
Notes
The cook time will depends on the type of chicken you use, and whether it’s fresh or frozen.
- Chicken breasts (fresh), 9 minutes
- Boneless skinless chicken thighs (fresh), 9 minutes
- Chicken drumsticks or bone-in chicken thighs, 10 minutes (fresh), 15 minutes (frozen) (for bone-in, do a 5 minute natural pressure release)
- If you start with frozen chicken, add 5 minutes to the cook time.
Nutrition
- Serving Size: 1 Cup
- Calories: 241
Find it online: https://dontwastethecrumbs.com/instant-pot-chicken-tinga/
