Instant Pot Chicken Tinga

🍗 Instant Pot Chicken Tinga

Serves 8

Ingredients

For the chicken

  • 1 Tbsp avocado oil or olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup fire-roasted diced tomatoes (canned)
  • 2 chipotle peppers in adobo sauce
  • 1 Tbsp adobo sauce (from the can)
  • 1 tsp ground cumin
  • ½ tsp sea salt
  • ⅔ cup chicken broth
  • 2 lb chicken breast or boneless, skinless thighs

For serving

  • Cauliflower rice or tortillas
  • ½ cup chopped tomatoes
  • 1 large avocado, sliced
  • ¼ cup diced red onion
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Set Instant Pot to Sauté. Heat 1 Tbsp oil, then add 1 diced onion and 2 cloves minced garlic. Sauté 3–4 minutes until fragrant. Cancel sauté.

  2. Transfer onion and garlic to a blender. Add 1 cup diced tomatoes, 2 chipotle peppers, 1 Tbsp adobo sauce, 1 tsp cumin, ½ tsp salt, and ⅔ cup chicken broth. Blend until smooth.

  3. Pour sauce into the Instant Pot. Add 2 lb chicken and stir to coat. Seal lid, set to Manual High Pressure, and cook for 9 minutes. Perform a quick release.

  4. Remove chicken, shred with forks, then return to pot and stir into sauce. Let cool to thicken slightly.

  5. Serve over cauliflower rice or in tortillas. Top with chopped tomatoes, avocado, red onion, and cilantro.

Tips

  • Leftovers freeze well for up to 3 months
  • Use leftover tinga to make [[chicken_tinga_soup]]
  • For stovetop: simmer chicken in sauce for 25–30 minutes until cooked through

🛒 Shopping List

Produce

  • 1 small yellow onion
  • 2 cloves garlic
  • ½ cup chopped tomatoes
  • 1 large avocado
  • ¼ cup red onion
  • ¼ cup fresh cilantro
  • (Optional) cauliflower rice

Pantry

  • 1 Tbsp avocado or olive oil
  • 1 cup fire-roasted diced tomatoes (canned)
  • 2 chipotle peppers in adobo + 1 Tbsp sauce
  • ⅔ cup chicken broth
  • 1 tsp ground cumin
  • ½ tsp sea salt

Meat

  • 2 lb chicken breast or boneless, skinless thighs

Attribution

Adapted from Wholesomelicious – Instant Pot Chicken Tinga