Instant Pot Chicken Tinga
User Reviews
4.8
297 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Calories
471 kcal
-
Course
Main Course
-
Cuisine
Mexican
Instant Pot Chicken Tinga
Report
An authentic Mexican recipe with spicy, smoky chicken cooked in onions, tomatoes, and chipotle peppers in adobo sauce.
Share:
Ingredients
Sauce
- ½ can chipotle peppers in adobo
- 1 large tomato quartered
- 4 garlic cloves
Other Ingredients
- 2 tablespoons oil
- 1 large yellow onion thinly sliced
- 2 tomatoes diced
- 2 pounds chicken breasts
- ½ cup low sodium chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper optional to taste
To serve:
- 12 corn tortillas
- ½ cup cilantro chopped
- 4 radishes 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
- Tip
- Use the full 7 ounces can of Chipotle peppers in adobo, 2 tomatoes, and 8 garlic cloves to make a little over a cup of sauce. Use half and freeze half for later.
- Use the full 7 ounces can of Chipotle peppers in adobo, 2 tomatoes, and 8 garlic cloves to make a little over a cup of sauce. Use half and freeze half for later.
- Low Carb Option
- To serve as a low carb option, serve the chicken tinga with all the toppings on a bed of chopped romaine lettuce instead of tortilla
Nutrition Information
Show Details
Calories
471kcal
(24%)
Carbohydrates
39g
(13%)
Protein
40g
(80%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Cholesterol
105mg
(35%)
Sodium
1459mg
(61%)
Potassium
1060mg
(30%)
Fiber
11g
(44%)
Sugar
6g
(12%)
Vitamin A
2482IU
(50%)
Vitamin C
23mg
(26%)
Calcium
147mg
(15%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
297 reviews
Excellent
Other Recipes
You'll Also Love
