Description
A quick and flavorful Instant Pot Chicken Tinga recipe that’s perfect for a weeknight dinner or entertaining guests. Tender shredded chicken cooked in a smoky, spicy chipotle tomato sauce, served on warm corn tortillas with a variety of toppings.
Ingredients
Units
Scale
Main Ingredients:
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 cup chipotles in adobo sauce, minced
- 1 cup fire roasted diced tomatoes
- 1 lb chicken breasts
Additional Ingredients:
- 8 corn tortillas
- Red onion, diced (for topping)
- Cilantro, finely chopped (for topping)
- Cotija or feta cheese, crumbled (for topping)
- Lime wedges
Instructions
- Add all ingredients except for corn tortillas and toppings to the Instant Pot in the order listed. Cook on high pressure for 5 minutes (Instant Pot will take 10-15 minutes to preheat) and do a quick pressure release once the cooking cycle is finished.
- Open the lid when safe to do so and remove the chicken breasts. Shred apart with a knife and fork.
- Meanwhile, blend the sauce with an immersion blender until smooth, then add the chicken back to the pot, tossing to combine.
- Serve the chicken tinga on warm corn tortillas and top with diced red onion, cilantro, and cheese. Enjoy!
Notes
- Nutritional info is for 2 tacos including chicken and tortillas, excluding toppings.
- If you can’t find fire-roasted diced tomatoes, use regular diced tomatoes instead.
- For a low-carb option, serve the tacos in lettuce wraps instead of corn tortillas.
- Store leftovers in the fridge for up to 5 days. Reheat the chicken in the microwave for 1-2 minutes, then assemble fresh tacos.
- Freeze the shredded chicken for up to 3 months. Defrost in the fridge, then reheat as usual.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
