Description
Instant pot Chicken Tinga is a Mexican dish made up of tender shredded chicken breast served in a smokey, sweet and spicy sauce. It’s healthy, packed with flavor and versatile for a dinner the whole family will love.
Ingredients
Scale
- 2 tablespoons olive oil
- Salt and pepper
- 1.5 lb boneless skinless chicken breast
- 1 medium yellow onion, cut in half then sliced
- 4 cloves garlic, minced
- 1 14 ounce can fire roasted tomatoes, not drained
- 2 chipotle peppers in adobo sauce
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/3 cup chicken broth
Instructions
- Step: Set the instant pot to saute mode and add the olive oil. While the oil is heating, season the chicken on both sides with salt and pepper and set aside. When the oil is hot, add the yellow onion and cook to soften for 2-3 minutes. Next, add the garlic and cook for another minute until fragrant.
- Step: Add the fire roasted tomatoes, chipotle peppers in adobo, oregano, coriander, cumin, smoked paprika and chicken broth. Stir well then add the chicken breast and mix to combine to cover the chicken. Close the lid of the instant pot and make sure the vent is set to the “sealing” position. Press the manual (pressure cook) button and cook on high pressure for 8 minutes.
- Step: Use a wooden spoon to turn the valving from sealing to venting to quick-release the steam.
- Step: Carefully remove the chicken breast to a cutting board and shred with two forks.
- Step: Transfer the sauce to a blender or a food processor and blend on high until smooth, or use an immersion blender in the instant pot.
- Step: When the sauce is smooth, transfer it back to the instant pot and add the shredded chicken. Stir well to coat the chicken completely in the sauce.
Notes
Allow the chicken Tinga to cool completely then store in an airtight container in the fridge for up to 5 days. Reheat in a saute pan over medium heat for about 5 minutes or in the microwave in 30 second increments.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 309 kcal
- Sugar: 2.9 g
- Sodium: 680 mg
- Fat: 11.7 g
- Saturated Fat: 2.1 g
- Unsaturated Fat: 9.6 g
- Trans Fat: 0 g
- Carbohydrates: 7.3 g
- Fiber: 1.8 g
- Protein: 39.1 g
- Cholesterol: 124.5 mg
Keywords: Instant Pot, Chicken Tinga, Mexican, Gluten Free, Low Carb, Shredded Chicken