Instant Pot Chicken Tinga
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Instant Pot Chicken Tinga
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Pamela Salzman shares her Instant Pot or Slow Cooker Chicken Tinga recipe and discusses some of the pros and cons of the Instant Pot.
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Ingredients
- 1/2 medium onion peeled
- 2 large garlic cloves
- 1 1/2 cups tomato puree crushed tomatoes or diced tomatoes
- 1/2 cup water or chicken stock if you have it
- 1 1/4 tsp sea salt
- 1 tsp oregano dried
- 1 tsp cumin ground
- 1/8 tsp allspice ground
- 2 tbsp cider vinegar
- 1 dried bay leaf
- 2 dried chipotle peppers
- 2 - 2 1/2 lbs in pieces chicken boneless, skinless (thighs work best)
- 12 corn tortillas warmed
Suggested accompaniments
- avocado
- cabbage shredded
- lettuce shredded
- cilantro fresh
- onion diced or pickled
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Instructions
- With the lid off, set the Instant Pot to “Sauté” to pre-heat.
- In a blender, combine the onion, garlic, tomato puree, stock, salt, oregano, cumin, allspice, and vinegar. Blend until smooth.
- Warm the oil in the Instant Pot. Add the mixture from the blender as well as the bay leaf and dried chipotle. Bring to a simmer and turn the machine off (usually this button says something like "keep warm/cancel").
- Place the chicken pieces in the sauce and cover with the lid, locking it into place. Set the valve to “sealing” and the machine to “manual” for 9 minutes. When the machine has finished cooking, you can opt for a quick release (turn valve to “venting”), and be careful of the steam that will come out of the valve.)
- After the pressure has been released, open the lid and turn off the machine. Then set the machine to “Sauté.” Transfer the chicken to a plate or bowl. Remove the bay leaf and smash the chipotle peppers a bit. Allow the sauce to simmer while you shred the meat with two forks. Taste the sauce for salt. (If you want the sauce to be spicy, blend the chipotle peppers + sauce with an immersion blender.) Transfer the chicken back into the sauce and serve.
Notes
- Slow cooker method: You can sauté sauce on the stovetop if you're up for it, otherwise just put everything into the slow cooker and cook everything on LOW for 6 hours or HIGH for 4 hours. I like to reduce the sauce a little while I am shredding the chicken. Do this either on the stovetop in a saucepan or turn the slow cooker to high and leave the lid off.
- Oven method: Preheat oven to 350 degrees. Sauté sauce ingredients over medium heat in a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid. Add 2 cups water or chicken stock, plus bay leaf, chipotle peppers, and chicken. Cover and bake until chicken is fork-tender, about 2 hours. To finish, place the Dutch oven on the stove over medium heat. Remove the chicken and simmer the sauce.
- We recommend organic ingredients when feasible.
- Nutrition Facts Instant Pot Chicken Tinga Amount Per Serving Calories 879 Calories from Fat 477 % Daily Value* Fat 53g82%Saturated Fat 15g94%Cholesterol 255mg85%Sodium 767mg33%Potassium 1047mg30%Carbohydrates 31g10%Fiber 5g21%Sugar 4g4%Protein 68g136% Vitamin A 820IU16%Vitamin C 13.4mg16%Calcium 101mg10%Iron 5.2mg29% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 879
- Calories from Fat 477
- % Daily Value*
- Fat 53g
- 82%
- Saturated Fat 15g
- 94%
- Cholesterol 255mg
- 85%
- Sodium 767mg
- 33%
- Potassium 1047mg
- 30%
- Carbohydrates 31g
- 10%
- Fiber 5g
- 21%
- Sugar 4g
- 4%
- Protein 68g
- 136%
- Vitamin A 820IU
- 16%
- Vitamin C 13.4mg
- 16%
- Calcium 101mg
- 10%
- Iron 5.2mg
- 29%
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