The classic Chicken Tinga made easier in the Instant Pot, and perfect for weeknight meals as well as meal prepping!
1 – 14 ounce can diced fire roasted tomatoes
1 small onion, peeled and roughly diced, 8 ounces
6 tomatillos, peeled and cut into quarters, 5 ounces
2 cloves garlic, roughly chopped
1 Tablespoon apple cider vinegar
1/2 cup chicken stock, see notes
1 1/2 Teaspoon dried oregano
1 Teaspoon chipotle powder
1 Teaspoon ground cumin
1 1/2 Teaspoons sea salt, or to taste
2 pounds boneless, skinless chicken thighs, about 8
2 bay leaves
To Serve with half of the finished chicken, (see notes):
2 heads butter lettuce for the ‘shells’ or my grain free tortillas
1–2 ripe avocados, sliced or 1 batch of The Best Guacamole
1/4 cup finely diced red onion
1 lime cut into wedges
Place the fire roasted tomatoes, diced onion, tomatillos, garlic, apple cider vinegar, and chicken stock into the blender. Blend until smooth, then add the oregano, chipotle, cumin, and sea salt. Blend just to combine, then pour the sauce into a 6-quart Instant Pot.
Place the chicken thighs into the sauce and spoon a bit of sauce over them just to cover. Add the bay leaves in on top. Then set the Instant Pot to sealing, and pressure cook for 10 minutes.
After the cooking time is over, use the quick release function. When the Instant Pot is safe to open, remove the chicken thighs and shred them. While you’re shredding the chicken, use the sauté function to reduce down the sauce for around 8 minutes. I like to shred my chicken in a Kitchen Aid mixer with the paddle attachment because it’s incredibly fast, but you can also pull it apart with two forks.
When the sauce has been reduced, turn off the sauté function and add the shredded chicken in. Stir to combine the juices with the chicken, and season to taste with sea salt.
Serve half of the chicken mixture immediately with your choice of shells and toppings.
To cook this recipe in a slow cooker, refer to my Slow Cooker Chipotle Chicken for directions and cooking time. Then after the chicken has cooked, you’ll need to reduce the juices on the stove top and proceed as direction in the above recipe.
The amount of salt you’ll need for this recipe will vary depending on your chicken stock. I used my Homemade Chicken Stock which is unsalted. So if you have salted chicken stock, use less salt and taste to adjust after the Chicken Tinga is finished cooking.
This recipe makes enough for 8 servings, so it’s perfect for freezing half of the chicken for another future meal. You can also refrigerate and use up the remaining half within 3-5 days.
Keywords: Instant Pot, Whole30, Keto, Gluten Free, Dairy Free, Paleo