Instant Pot Chicken Tinga
When you want restaurant-quality tacos at home, turn to this Instant Pot Chicken Tinga. It comes together fast, has the most amazing flavor, and is perfect in everything from tacos to burritos to salads to bowls.
Ingredients
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1/2 cup chicken broth
- 3-4 cloves garlic
- 2 chipotle chiles in adobo sauce add more or less to taste
- 1 and 1/2 teaspoons dried oregano
- 3/4 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1 Tablespoon olive oil
- 1 small sweet onion chopped
- 1.5-2 pounds boneless skinless chicken thighs
Instructions
- Blend tomatoes, broth, garlic, chipotle chiles, oregano, cumin, and salt together in a blender until mostly smooth.
- Warm olive oil in the Instant Pot set to sauté. Add onion and cook for 2-3 minutes, until beginning to soften. Pour in the mixture from the blender and stir, scraping the bottom well to remove any stuck-on bits. Nestle the chicken thighs into the sauce and cook on high pressure for 8 minutes. Allow a 5 minute natural pressure release, then open the Instant Pot.
- Use two forks to pull the chicken apart into shreds, and turn the Instant Pot back to the sauté setting to thicken the sauce as much as desired. Stir chicken into the sauce and serve when ready.
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Notes
- Chiles and adobo: This is what will give the chicken heat and is the ingredient to adjust to your tastes. If you want a pretty mild chicken, you may want just 1 or 1.5 chiles and not much extra sauce. If you want more smoky kick, go up to 3 chiles or even more, and add 1-2 teaspoons of the adobo sauce in which they are packed. When I use 2 chiles and about 1 teaspoon of sauce, I find the chicken perfect for adults and adventurous kids. I drop it down for my actual children.
- Make ahead: This can stay in the Instant Pot on the keep warm setting for at least an hour. It can be stored in the fridge and reheated easily, as well, either on the stovetop or in the microwave.
- Slow cooker instructions: If at all possible, quickly cook the onion and garlic small skillet. Add those to the bowl of your Crockpot along with the blended sauce. Nestle in the chicken, then cook on low for 6-7 hours. Shred and enjoy.
- The nutrition estimate is an approximate one based only on the chicken and sauce; it does not include taco shells or toppings.
Nutrition Estimate
Calories: 175 kcal, Carbohydrates: 5 g, Protein: 25 g, Fat: 6 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.01 g, Cholesterol: 73 mg, Sodium: 337 mg, Potassium: 519 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 47 IU, Vitamin C: 5 mg, Calcium: 31 mg, Iron: 1 mg