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.
What you need
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, cotija cheese and serve with lime wedges.
How to make Chicken Tinga Instant Pot
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 alterintaly use a fork in a bowl, to crush the chipotles. Add the chipotle into the instant pot as well as the crushed tomatoes, chicken, oregano, and salt as you wish.
Pressure cook on high for 20 minutes and quick release.
With tongs, remove the meat and place into a large bowl. You can spoon as much sauce onto the plate as you wish.
Serve on a warm tortilla and top with avocado, onion, cilantro, cotija cheese, and serve with lime wedges.
Other dishes to try
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Chicken Tinga Instant Pot
- Total Time: 25 minutes
- Yield: 3 servings 1x
Description
These Chicken Tinga Instant Pot are made with chicken breast, garlic, onion, chipotle peppers, tomatoes, and tortillas.
Ingredients
- 2 pounds chicken breast
- 2 tablespoon oil
- 3 garlic cloves, minced
- 1 medium white onion, sliced
- 8-12 corn or flour tortillas, warmed
- Sauce
- ⅓ cup chipotle with adobo from a can, crushed
- 1 can fire-roasted tomatoes, crushed
- 1 teaspoon dried oregano
- Garnish
- Sliced avocado
- Red onion
- Cilantro or green onion
- Cotija cheese
- Lime wedges
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 crushed tomatoes, chicken, oregano, and salt as you wish.
- Pressure cook on high for 20 minutes and quick release.
- With tongs, remove the meat and place into a large bowl. You can spoon as much sauce onto the plate as you wish.
- Serve on a warm tortilla and top with avocado, onion, cilantro, cotija cheese, and serve with lime wedges.
- 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
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