Chicken Tinga – An authentic Mexican recipe with spicy, smoky chicken cooked in onions, tomatoes and chipotle peppers in adobo sauce. Served on warm tacos or tostadas, topped with crunchy purple cabbage, radishes or red onions, creamy avocado and crumbly cheese makes a perfect meal.
Note: The original recipe posted in May 2017 has been updated with detailed step by step photos. These Instant Pot Chicken Tinga Tacos are our family favorite. Best part is that we can make the shredded chicken ahead of time, since the flavors only get deeper and earthier over time.
Serve these Chicken Tinga Tacos with crunchy, colorful toppings such as shredded purple/green cabbage, corn, red onions and cilantro, generous sprinkle of favorite mexican cheeses: pepper jack, cotija or queso fresco. Then, add a dollop of creamy guacomole or this incredibly delicious Cilantro Jalapeno Sauce AKA “Crack Sauce” from my favorite blogger – Palak Patel. This addicting & versatile sauce needs a few basic ingredients and is ready in under 5-mins. Check out more recipes using this sauce on The Chutney Life.
What is Tinga?
Tinga is a traditional dish originating from the state of Puebla, home of the battle that Cinco de Mayo commemorates. It is made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo sauce sliced onions and garlic. Often, it is served on a tostada and accompanied by a layer of refried beans, and you can top it with avocado slices, shredded lettuce, crumbled cheese, sour cream, and salsa.
Our favorite Mexican Cheeses to sprinkle over Tinga:
- Cotija – Aged cheese made with cow milk, is mild, salty and crumbly
- Queso Fresco – Fresh cheese made with cow milk is similar to feta and has a salty-sour kick
- Pepper Jack – Semi soft cheese with peppers and chilies with creamy, delicate taste
- Check out more on different Mexican Cheeses at Bon Appetit
Expert Advise – Although, I LOVE making this Chicken Tinga recipe in the Instant Pot, it will also work great in a slow cooker or stovetop. Just adjust the timings so that the chicken is cooked soft and can be easily shredded!
Why we love this incredibly delicious Chicken Tinga:
- EASY to make and can be made-ahead
- Crowd pleaser, no-fail recipe
- Gluten free with corn tortillas
- Can be made low carb by serving over chopped romaine
Instant Pot Chicken Tinga recipe step by step:
- Puree quartered tomato, garlic and half a can chipotle peppers with adobo sauce and set aside. My advice: Double up all the ingredients here, so you can use the full 7 ounce can of Chipotle peppers in adobo, 2 tomatoes and 8 garlic cloves. This will make little over a cup of sauce. Use half and freeze half for later or add more sauce for extra heat in the end!
- Turn the Instant Pot to Saute mode and heat oil. Add sliced onions and cook for a minute with glass lid on, followed by diced tomatoes, chicken breasts, broth and salt. Then, pour the pepper puree over the chicken breasts. Following this, select the Manual/Pressure Cook (HI) option and adjust the cook time to 8 minutes.
- Allow 10 minutes of natural pressure release. Next, open the Instant Pot, take the chicken out and shred it using two forks. Afterwards, 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 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 charr marks. Serve with cabbage, red onions, cilantro, guacamole, mexican cheese and squeeze of fresh lime!
If you love Mexican food like us, please check out our other favorite:
Here is the quick video on making Chicken Tinga in Instant Pot:
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Chicken Tinga - Instant Pot
Ingredients
- 3.5 oz chipotle peppers in adobo sauce
- 1 large tomato quartered
- 4 garlic cloves
- 2 tbsp oil
- 1 large onion thinly sliced
- 2 tomatoes diced
- 2 pounds chicken breasts
- 1/2 cup low sodium chicken broth
- 2 teaspoon kosher salt
- 1 tsp Cayenne pepper optional to taste
- To Serve:
- 12 corn tortillas
- Optional toppings to serve:
- 1/2 cup Cilantro chopped
- 4 radishes thinly sliced
- 1 cup cabbage shredded (purple or green)
- 1 avocado mashed
- cheese pepper jack. cotijo or queso fresco
- 1 lime cut in wedges
Instructions
- Puree quartered tomato, garlic and half a can chipotle peppers with adobo sauce and set aside. My advice: Double up all the ingredients here, so you can use the full 7 ounce can of Chipotle peppers in adobo, 2 tomatoes and 8 garlic cloves. This will make little over a cup of sauce. Use half and freeze half for later or add more sauce for extra heat in the end!
- Turn the Instant Pot to Saute mode and heat oil. Add sliced onions and cook for a minute with glass lid on. Add diced tomatoes, chicken breasts, broth and salt. Pour the pepper puree over the chicken breasts. Select the Manual/Pressure Cook (HI) option and adjust the cook time to 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 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, guacamole, mexican cheese and squeeze of fresh lime!
Video
Nutrition
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
thesnowwoman says
Looks amazing!
Archana says
Thank you!
annika says
Your dishes always look so good dear!
Archana says
Thank you Annika!
Michelle says
Yummy! I diced the onion instad of slicing just so the kids wouldn’t notice them :P. Wonderful flavor and will make again and again 🙂
Archana says
Thank you for teh feedback. My children love this recipe too.
Darshini says
Hello! Do you think this would work with paneer or tofu?!
Archana says
Absolutely! I would lessen the spice paste and just cook everything on sauté or on stove top. No need to pressure cook
Darshini says
Thank you!!
Archana says
You are welcome
Lori says
I am still pretty new at this instant pot thing and I don’t own a glass lid “yet”. Can I make it without a lid?
Archana says
Yes you absolutely can. Just sauté for a minute and follow the rest of the recipe as is. BTW, that glass lid is from my existing stovetop pot that happens to fit the Instant Pot.
Natasha says
Tried this out for dinner tonight, and although it was too spicy for my young kids i thought it was delicious!! Ill definitely try making this again and maybe only add a little less chipotle in adobo.
Archana says
Yes reduce the chipotle chili. You can reserve some of that sauce and then add more later
Salma says
Does the carb content include the corn tortilla? I am keto and want to use a cabbage leaf as a wrap to keep it low carb. Would this change the carb count you have listed here?
Thanks!
Archana says
Yes! The carb content is from the tortillas used for serving. You can substitute that with leafy greans for low carb option.
Amanda Davies says
We absolutely loved these. Made with the cilantro sauce and it will definitely be a regular in our house. Thankyou
Archana says
Thank you for the feedback
Komal says
Just finished slurping this for dinner. Such an easy and flavorful recipe. I left everything in the instant pot, went to work and only had to shred the chicken and dry the sauce a bit when I came back. Happy tummy.
Archana says
Exactly, super easy for busy weeknights
Cat says
Best ‘chicken taco meat’ recipe I’ve tried so far. I even made some subtitutions based on what I had on hand and it was still delicious. Crushed tomatoes instead of fresh,chipotle chili powder instead of chiles in adobo,and beef broth instead of chicken. Going to make this often!! Thanks!
Archana says
Thank you so much!
Sonali says
Hi Archana! Does the chicken need to be thawed?
Archana says
You can add frozen chicken.
Mindy T. says
This looks fantastic, can’t wait to try it! I only have chicken legs/thighs, is there anything to consider before using them in place of chicken breasts? I realize the shredding part will be a little more labor intensive, but any other adjustments that should be made? Many thanks!
Archana says
Same exact cook time, may be reduce the broth by 1/4 cup as thighs have more water in them. It will come out delish!
Hetal says
I finally decided to try it and it was amazing and so easy! This will be my go to recipe for chicken tacos. I didn’t have chicken breast so I used chicken tenders and cooked it for 4 minutes and released pressure at 6 minutes and they were cooked perfectly!
Archana says
Thank you Hetal
Shalika says
Needed new ways of making chicken breast, I tried this today and my family really enjoyed it! They said it’s repeatable!! Thankyou Archana for another family favorite dinner!
Tatiana lozada says
I want to try this but is there anything I can substitute the chipotle for like jalapeños?
Archana says
yes you can use any other spice chili
RD says
Just made this tonight and it was delicious!!! What dreams are made of. Hard to get good mexican in London, but I had found a can of chipotle in adobo sauce last year at an American grocery store in London and this was an amazing use of it. Finger licking good!
Archana says
Thank you for taking time to rate the recipe and your lovely feedback.
Fal says
All your recipes are so awesome and easy to follow 🙂 just what I need !!! Thanks for sharing your wonderful recipes this Tinga is perfect