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Instant Pot® Chicken Tinga

4

52 min

Instant Pot® Chicken Tinga

Instant Pot® Chicken Tinga Photo 1

Time

52 min

Serving

6 persons

Calories

380

Rating

4.00★ (6)

Cuisine

Mexican
Author: Victoria Buriak
Heat is something you cannot take shortcuts with when it comes to tinga. Classic tinga is spicy and that is a fact. Where you can take shortcuts is in the cooking of the chicken. Let your multi-functional pressure cooker take the fuss out of things for you while you kick back and enjoy this classic! Garnish with sliced avocado, cilantro, and cotija cheese if desired.

Ingredients

  • olive oil: 1 Tbsp
  • onion, sliced into petals: 1 piece
  • skinless, boneless chicken breast halves: 3 pound
  • Mexican oregano: 1 tsp (dried)
  • canned chipotle Chili peppers in adobo sauce: 6 piece (chopped)
  • tomatoes: 1 can (28 ounce can, crushed)
  • salt: 1 tsp
  • tostada shells: 6 piece

Metric Conversion

Stages of cooking

Instant Pot® Chicken Tinga Photo 21
Instant Pot® Chicken Tinga Photo 32
Instant Pot® Chicken Tinga Photo 43
Instant Pot® Chicken Tinga Photo 54
  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Saute function. Add chicken, oregano, chipotle peppers, tomatoes and salt.
    Instant Pot® Chicken Tinga Photo 2
  2. Select high pressure according to manufacturer's instructions and set timer for 15 minutes. Allow 10 minutes for pressure to build.
    Instant Pot® Chicken Tinga Photo 3
  3. Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Unlock and remove the lid.
    Instant Pot® Chicken Tinga Photo 4
  4. Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.
    Instant Pot® Chicken Tinga Photo 5

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