Instant Pot Chicken Tinga (Print-Friendly Version)
Tangy, tender chicken cooked in chipotle sauce - ready in 30 minutes and perfect for tacos, tostadas, or burritos.
# What You'll Need:
→ Sauce
01 -
2 chipotle peppers in adobo
02 -
1 small onion, quartered
03 -
3 cloves garlic, smashed
04 -
1 cup low sodium chicken broth
05 -
14 ounces fire-roasted tomatoes
06 -
½ teaspoon salt, or to taste
07 -
½ teaspoon pepper, or to taste
→ Chicken
08 -
2 tablespoons olive oil
09 -
1 medium onion, chopped
10 -
2-3 pounds boneless and skinless chicken thighs
→ To Serve
11 -
12 small corn or flour tortillas
12 -
2 ripe avocados, smashed
13 -
1 small red onion, chopped
14 -
¼ cup cilantro, chopped
15 -
Cotija cheese or feta cheese, crumbled
16 -
2 limes, cut into wedges
# How to Make It:
01 -
Add all sauce ingredients to a blender and blend until smooth.
02 -
Set Instant Pot to sauté setting and heat olive oil. Add chopped onion and cook for 2-3 minutes until softened.
03 -
Add chicken and sauce to the Instant Pot, stirring to combine. Place lid on Instant Pot, set valve to sealing, and cook on manual mode for 8 minutes. Allow natural pressure release for 10 minutes, then carefully remove the lid.
04 -
Switch Instant Pot back to saute setting. Remove chicken thighs, shred with two forks, and return to Instant Pot. Continue cooking for 5 minutes. Adjust seasoning with salt and pepper.
05 -
Top tortillas with mashed avocado, chicken tinga, red onion, cilantro, cotija cheese, and lime juice.
# Additional Tips:
01 -
You can use chicken thighs, chicken breasts, or chicken tenders for this recipe.
02 -
Chicken tinga can be served in tacos, burritos, tostadas, or as a topping for salads or nachos.
03 -
Leftover chicken tinga stores well in the fridge for up to 5 days or in the freezer for up to 3-4 months.