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This Instant Pot Chicken Tinga is perfect for those busy weeknights! Tangy flavorful tender chicken, cooked to perfection in a delicious homemade Tinga sauce, ready to be added to your favorite tacos, tostadas or even burritos. Best of all it's made in your Instant Pot and ready in just 30 minutes!
I first discovered chicken tinga while traveling through Mexico and immediately knew I had to recreate it at home. After several attempts, this Instant Pot version has become my go-to method that my family requests at least twice a month.
Ingredients
Step-by-Step Instructions
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Chipotle peppers are my favorite ingredient in this recipe. I always keep a can in my pantry for when I need to add instant depth to Mexican dishes. The first time I served this to my sister, she immediately asked for the recipe and now makes it weekly for her own family.
Storage and Meal Prep
Beyond Tacos
Adjusting The Heat Level
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Common Recipe Questions
- → Can I use chicken breast instead of thighs?
Yes, you can substitute boneless chicken breasts or tenders for the thighs in this recipe. The cooking time remains the same, though chicken breast may be slightly less moist than thighs. For best results with breast meat, ensure you don't overcook it during the final sauté step.
- → How spicy is chicken tinga?
The spice level comes primarily from the chipotle peppers in adobo. Using 2 peppers as called for creates a medium heat level. You can adjust the spiciness by reducing to 1 pepper for milder flavor or adding an extra pepper and some adobo sauce for more heat. The fire-roasted tomatoes help balance the spiciness.
- → What sides go well with chicken tinga?
Traditional sides include Mexican rice, refried or black beans, elote (Mexican street corn), and a simple cabbage slaw. For a complete meal, serve with guacamole, pico de gallo, and lime wedges. A side salad with cilantro-lime dressing also complements the flavors nicely.
- → How do I store leftover chicken tinga?
Store cooled leftover chicken tinga in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in airtight containers or freezer bags for 3-4 months. The flavor often improves after a day as the spices meld, making this dish excellent for meal prep.
- → What other dishes can I make with chicken tinga?
Beyond tacos, chicken tinga is versatile for many Mexican dishes. Use it in enchiladas, quesadillas, tostadas, burrito bowls, or as a topping for nachos. It's also delicious in taco salads, stuffed into poblano peppers, or served over Mexican rice for a simple bowl meal. For brunch, try it in chilaquiles or huevos rancheros.
- → Can I make chicken tinga without an Instant Pot?
Yes, you can adapt this recipe for stovetop cooking. Simply simmer the chicken in the sauce in a covered Dutch oven or heavy pot for about 25-30 minutes until tender, then proceed with shredding the chicken and reducing the sauce. A slow cooker also works well – cook on low for 6-7 hours or high for 3-4 hours.