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.
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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.
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.
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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 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
- 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, 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
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
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