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Home » Recipes » Mexican

Chicken Tinga Instant Pot

Published: Aug 6, 2021 · Modified: Nov 2, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

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This Chicken Tinga Instant Pot are made with chicken breast, garlic, onion, chipotle peppers, tomatoes, and tortillas.

This Chicken Tinga Instant Pot are made with chicken breast, garlic, onion, chipotle peppers, tomatoes, and tortillas.

These will always be top favorite tacos ever. Nothing better than braised chicken in a tomato chipotle base. Serving this chicken tinga on a nice corn or flour tortilla and topped with avocados, cilantro, cheese and lime wedges is nothing short of amazing.

Tortilla hack! If you have a gas stove, you can place the tortilla on top of the burner and heat them up that way. This way they will char beautifully. This chicken tinga is an absolute winner. Serving this chicken on a nice corn or flour tortilla and topping with so many toppings will always make these tacos a crowd pleaser.

You can buy store-bought tortillas or try making my Vegan Flour Tortillas. If you have a gas stovetop, I like to place the tortillas directly on the burner and warm them there so give them a nice char.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • Chicken Tinga Instant Pot
  • Food safety

Ingredients

  • Butter
  • Olive oil
  • Red Onion
  • Garlic
  • Chipotle Peppers
  • Chicken breasts
  • White Wine
  • Fire roasted tomatoes
  • Chicken Broth
  • Chili powder
  • Oregano
  • Onion powder
  • Garlic powder
  • Bay leaves

See recipe card for quantities.

Instructions

Hit sauté on the instant pot and add the oil. Wait until the oil shimmers then toss in the onion and garlic, and saute until onion is soft, about 5 minutes. In a mortar and pestle, or alternatively use a fork in a bowl, to crush the chipotles. Add the chipotle into the instant pot as well as the white wine, crushed tomatoes, chicken breasts, broth, spices, bay leaves and salt as you wish.

Pressure cook on high for 20 minutes and quick release.

With tongs or a slotted spoon, remove the meat and place into a large plate. You can spoon as much sauce as you want on the plate.

Serve on a warm tortilla and top with sour cream, cilantro or extra red onion.

Hint: You can always add the chicken into a baking plate and broil for 3 minutes after pressure cooking and before serving. This will make the chicken extra crispy.

These Chicken Tinga Instant Pot are made with chicken breast, garlic, onion, chipotle peppers, tomatoes, and tortillas.

Substitutions

Chicken Breast: Chicken breast is the best part of the chicken as it shreds a lot easier.

Garlic cloves: you can use fresh garlic for best taste but garlic in a jar works too.

Onion: I used white onion but red onion works too

Chipotle peppers in adobo sauce: these peppers come in a can and are usually sold in the ethnic food section of your grocery store.

Garnish: You can use sliced avocado, diced red onion, cilantro, green onions, sour cream, cotija cheese and serve with lime wedges.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

  • Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or pickled jalapeno peppers.
  • Deluxe - add guacamole, crispy onions or green onions.
  • Kid friendly - add crushed tortilla chips into the shredded chicken for a nice crunch.

Check out this Tinga de Res if you prefer to use beef instead.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

The chicken will be good in the refrigerator for 2-3 days. Separate the toppings, chicken and tortillas. You can also freeze the chicken for up to three months.

Top tip

To warm the tortillas, feel free to place them directly on a gas stove burner. They will char beautifully.

La Tortilla Factory tortillas are by far the best tortillas out there. Give them a try and if you want 10% off your order use my promo code MAXINE10. They're absolutely amazing and their hybrid wheat and corn tortillas are simply delicious.

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Chicken Tinga Instant Pot


  • Author: Maxine Dubois
  • Total Time: 25 minutes
  • Yield: 3 servings 1x
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Description

These Chicken Tinga Instant Pot are made with chicken breast, garlic, onion, chipotle peppers, tomatoes, and tortillas.


Ingredients

Scale
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ red onion, diced
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, crushed
  • 1 pound chicken breasts
  • Optional: ½ cup white wine
  • 1 (14 oz) can fire roasted tomatoes
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 bay leaves
  • Toppings
  • Warm tortillas, corn or flour
  • Sour cream
  • Chopped red onion
  • Chopped cilantro
  • Avocado

Instructions

  1. Hit sauté on the instant pot and add the oil. Wait until the oil shimmers then toss in the onion and garlic, and saute until onion is soft, about 5 minutes. In a mortar and pestle, or alternatively use a fork in a bowl, to crush the chipotles. Add the chipotle into the instant pot as well as the white wine, crushed tomatoes, chicken breasts, broth, spices, bay leaves and salt as you wish.
  2. Pressure cook on high for 20 minutes and quick release.
  3. With tongs or a slotted spoon, remove the meat and place into a large plate. You can spoon as much sauce as you want on the plate.
  4. Serve on a warm tortilla and top with sour cream, cilantro, avocado or extra red onion.

Notes

Use a gas burner stovetop to warm your tortillas. 

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 137.6
  • Sugar: 3.4 g
  • Sodium: 441.4 mg
  • Fat: 3.2 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 9.9 g
  • Fiber: 1.5 g
  • Protein: 17.0 g
  • Cholesterol: 42.1 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

More Mexican

  • Tamarind Margarita
  • Mango Jalapeño Margarita on the Rocks
  • Sonoran Bacon Wrapped Hot Dogs
  • Chicken and Shrimp Fajitas

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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