Instant Pot® Chicken Tinga

Name: Instant Pot® Chicken Tinga
Prep time: 5 min
Cook time: 27 min
Total time: 32 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lb Chicken Breast; 6 whole Chipotle Peppers in Adobo; 28 oz Crushed Tomatoes; 1 tsp Mexican Oregano; 1 tbsp Olive Oil; 1 tsp Salt; 6 whole Tostada Shell; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Mexican High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Halal 🕌

Instant Pot® Chicken Tinga features tender shredded chicken simmered in a smoky chipotle-tomato sauce with a touch of oregano. It’s bold, spicy, and deeply savory, ideal for piling onto crunchy tostadas and topping as you like. Serve for a weeknight dinner or casual get-together when you want big flavor with minimal fuss.

Prep5 mins
Cook27 mins
Serves6
DifficultyEasy

1

Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Sauté setting. Add olive oil and the onions. Cook until the onions soften, about 2 minutes. Turn off Sauté. Add the chicken, oregano, chipotle peppers, tomatoes, and salt.
2

Set to High pressure following the manufacturer's instructions, and set the timer for 15 minutes. Allow 10 minutes for the pressure to build.
3

Use the natural-release method according to the manufacturer's instructions to release the pressure, about 10 minutes. Unlock and remove the lid.
4

Move the chicken to a cutting board to cool for 10 minutes. Shred the chicken and return it to the pot. Stir to combine. Spoon the chicken tinga onto tostadas with a slotted spoon and serve right away.