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Instant Pot Chicken Tinga

A zesty, smoky chicken dish perfect for busy weeknights that brings family and friends together around the table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts Fresh, high-quality chicken will yield the best flavor and texture.
  • 1 cup tomato puree Opt for a brand with no added sugars or preservatives.
  • 2-3 chipotle peppers in adobo sauce Adjust based on your preferred spice level.
  • 1 onion, sliced Fresh ingredients provide depth of flavor.
  • 4 cloves garlic, minced Fresh garlic is more aromatic than dried.
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste Adjust to your preference.
  • Tortillas or burrito wraps for serving Optional serving suggestion.

Method
 

Preparation
  1. Turn your Instant Pot to the 'Sauté' mode. Add the sliced onion and cook until it becomes soft and translucent, about 3 minutes.
  2. Stir in the minced garlic, cooking for an additional 30 seconds until fragrant.
  3. Add the chicken breasts, tomato puree, chipotle peppers, cumin, oregano, salt, and pepper to the pot. Stir to combine everything well.
Cooking
  1. Close the lid, seal the vent, and set the Instant Pot to 'Manual' mode on high pressure for 15 minutes.
  2. Once the cooking cycle is complete, allow the pot to naturally release pressure for 10 minutes before performing a quick release on any remaining pressure.
  3. Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot, mixing it with the sauce until well combined.
Serving
  1. Enjoy your chicken tinga in warm tortillas, in burrito wraps, or served over rice for a hearty meal.

Notes

Consider marinating the chicken overnight for deeper flavor. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.