Instant Pot® Chicken Tinga recipe

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Ingredients

1 tablespoon olive oil
1 large onion, sliced into petals
3 pounds skinless, boneless chicken breast halves
1 teaspoon dried Mexican oregano
6 canned chipotle chile peppers in adobo sauce, finely chopped
1 (28 ounce) can crushed tomatoes
1 teaspoon salt
6 tostada shells

Nutrition Info

380.4 calories
carbohydrate: 19.6 g
cholesterol: 129.3 mg
fat: 10.6 g
fiber: 3.8 g
protein: 50.3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 782 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Saute function. Add chicken, oregano, chipotle peppers, tomatoes and salt.

  2. Select high pressure according to manufacturer's instructions and set timer for 15 minutes. Allow 10 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Unlock and remove the lid.

  4. Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.

Recipe Yield

6 servings

Recipe Note

Heat is something you cannot take shortcuts with when it comes to tinga. Classic tinga is spicy and that is a fact. Where you can take shortcuts is in the cooking of the chicken. Let your multi-functional pressure cooker take the fuss out of things for you while you kick back and enjoy this classic! Garnish with sliced avocado, cilantro, and cotija cheese if desired.

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