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
- 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
