Easy to make, this Instant Pot Chicken Tinga has minimal prep work and the Instant Pot does the rest. Shredded chicken is enveloped with a tomato sauce flavored with chipotle, cumin, and oregano. It's perfect for tacos, taco bowls, burrito bowls, quesadillas, or tostadas. This chicken can be made ahead for meal prep and it freezes perfectly as well.
steamed rice, roasted sweet potatoes, or tortillas
chopped tomatoes, cilantro, and avocadoor salsa, see notes
sour cream & cheese
Instructions
Sauté the onion and garlic in the oil using the sauté function of the Instant Pot until softened and just browned. Spoon the sautéed onion and garlic out of the Instant Pot into a blender container.
Pour a little of the chicken broth into the bottom of the Instant Pot container. Use a wooden spoon to scrape up the browned bits from the bottom and pour this liquid into the blender.
Add apple cider vinegar and the rest of the chicken stock to the blender container along with the diced tomatoes, chipotle, cumin, and sea salt to taste. Blend until mostly smooth, then add the oregano and blend just to combine.
Pour the sauce into the Instant Pot container, and add the chicken.Turn the chicken to coat it in the sauce before setting the Instant Pot to pressure cook for 8 minutes, 10 minutes for chicken breasts.
When the chicken has finished cooking, remove the chicken from the sauce. Use the sauté function to reduce the sauce. Then using 2 forks, shred the chicken, or add it to an electric mixer with a paddle attachment.
Add as much of the reduced sauce to the shredded chicken as desired before serving.
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Notes
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. The nutrition facts are calculated for just the chicken Tinga.My Pico de Gallo, Mango Salsa, and Caramelized Pineapple Salsa all work well here as well as my Guacamole recipe.