Instant Pot Chicken Tinga
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Calories
471 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Chicken Tinga
Description
Instant Pot Chicken Tinga melds chicken breasts with a sauce made from pureed chipotle peppers, garlic, and tomato. Cooking this combination under pressure softens the chicken while intensifying the smoky-chipotle flavor. The onions and diced tomatoes added during cooking contribute sweetness and texture. After shredding and simmering the chicken in the sauce, the thickened mixture provides a luscious and spicy base.
The precise timing in the Instant Pot ensures the chicken is cooked through but not dry, and sauteing the sauce at the end concentrates its flavor and consistency. The assembled dish includes charred corn tortillas and fresh garnishes such as cabbage, radish, cilantro, avocado, cheese, and a squeeze of lime, lending crunch, creaminess, and brightness that complement the rich sauce.
This dish works well for informal meals where open-faced tacos or tostadas with multiple toppings make for interactive eating. The recipe allows for adjustments in heat by adding cayenne pepper after cooking if desired. It suits those looking to enjoy smoky, tangy Mexican-inspired flavors prepared with a convenient pressure cooking method.
For the sauce, using the full can of chipotle peppers in adobo along with additional tomatoes and garlic can yield extra sauce to freeze for later use. To reduce carbohydrates, serve the tinga and toppings on a bed of chopped romaine lettuce instead of tortillas. This adaptable recipe provides tips for meal prepping and adjusting spice levels according to preference.
Ingredients
Sauce
- ½ can chipotle peppers in adobo
- 1 large tomato quartered
- 4 garlic cloves
Other Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 large yellow onion thinly sliced
- 2 tomato diced
- 2 pounds chicken breast
- ½ cup chicken broth low sodium
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper optional to taste
To serve:
- 12 corn tortillas
- ½ cup cilantro chopped
- 4 radish thinly sliced
- 1 cup cabbage shredded (purple or green)
- 1 avocado mashed
- ½ cup pepper jack cheese or cotija or queso fresco (optional)
- 1 lime cut in wedges
Instructions
- Puree quartered tomato, garlic, and half a can of chipotle peppers with adobo sauce and set aside.
- Turn the Instant Pot to Saute mode and heat oil. Add sliced onions and cook for a minute with a glass lid on. Add diced tomatoes, chicken breasts, broth, and salt. Pour the pureed sauce over the chicken breasts. Pressure Cook for 8 minutes.
- Allow 10 minutes of natural pressure release. Open the Instant Pot, take the chicken out, and shred it using two forks. Put the shredded chicken back in the pot and turn the Instant Pot to Saute mode. Cook for 5 mins or until the sauce thickens to the desired consistency. Adjust salt and add cayenne pepper to taste.
- To serve: Cook the corn tortilla directly over medium flame until it gets a few charred marks. Serve with cabbage, red onions, cilantro, avocado, cheese, and a squeeze of fresh lime.
Notes
- Prepare extra chipotle-tomato sauce by using the full can of chipotle peppers, two tomatoes, and more garlic; freeze half for future recipes.
- Serve the chicken tinga on lettuce for a low-carb alternative to tortillas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 40g | 80% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 105mg | 35% |
| Sodium | 1459mg | 61% |
| Potassium | 1060mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
| Vitamin A | 2482IU | 50% |
| Vitamin C | 23mg | 26% |
| Calcium | 147mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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