Chicken Tinga is a Mexican dish 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, it makes a perfect meal.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
These Instant Pot Chicken Tinga Tacos are our family favorite. The 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, and a generous sprinkle of favorite Mexican cheeses: pepper jack, cotija, or queso fresco. Then, add a dollop of creamy guacamole or this incredibly delicious Cilantro Jalapeno Sauce from my favorite blogger, Palak Patel. This addictive & versatile sauce needs a few basic ingredients and is ready in under 5 minutes. Check out more recipes using this sauce on The Chutney Life.
Why you will love this delicious Chicken Tinga
- Quick & EASY to make in the Instant Pot 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
Note: Although I LOVE making this Chicken Tinga recipe in the Instant Pot, it will also work great in a slow cooker or on the stovetop. Just adjust the timings so that the chicken is cooked soft and can be easily shredded!
Step-by-step recipe with photos
- Puree quartered tomato, garlic, and half a can of chipotle peppers with adobo sauce and set aside. Tip: 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 a 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 Sauté mode and heat oil. Add sliced onions and cook for a minute with a 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 cooking 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. Afterward, 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.
How to Serve Chicken Tinga
To serve, cook the corn tortilla directly over medium flame until it gets a few charr marks. You can also cook the tortillas on a cast-iron skillet. Serve with cabbage, red onions, cilantro, guacamole, cheese, and a squeeze of fresh lime!
Mexican Cheeses to serve with Tinga Tacos
- 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 a creamy, delicate taste
- Check out more on different Mexican Cheeses at Bon Appetit
More Mexican-Inspired Recipes
- Spinach and Mushroom Quesadilla
- Chicken Tortilla Soup
- Chicken Enchilada Quinoa
- Black Bean & Corn Quesadilla
Recipe
Instant Pot Chicken Tinga
Recipe Video
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
Nutrition
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Karla says
Easy to make, quick and delicious. I make a batch of this during the week and use it in pita breads with salad, as well as with tacos.
Melissa says
Awesome recipe, it did taste authentic ! I added homemade pickled onions and jalapeños on top.
Archana says
Thank you for the feedback!
Allison says
So good!
Jody says
Delicious! Made these for the first time for company and everyone loved them! I did make the jalapeno cilantro sauce too, sooo good!
Thanks!!!
Archana says
Thank you!
Daneille says
The recipe calls for a 1/2 can of chipotle peppers in adobo sauce, but doesnt mention of what size can. We have all kinds of sizes here. Please help!
Archana says
Danielle, we usually get a 7 oz can. So about 3.5 oz.
Kanthi says
I find chipotle peppers in adobo sauce spicy. The brand I’ve used in Embasa. Which brand do you use? Are there other brands that are not spicy?
Archana says
You can add only one chili if it is too hot. You can also try the Goya brand.
Shital says
A staple in our home! We make it weekly and use in many different recipes. tacos, enchilasas, with rice - sooo good
Archana Mundhe says
Thank you Shital! I love that you also use it in enchiladas and rice bowls.
Jackie says
Can you make this with boneless skinless chicken thighs? Any changes in recipe?
Archana Mundhe says
Follow the same recipe for chicken thighs.
Jaya says
Love this recipe. I always save half the sauce and freeze it but then don’t know how to use it. Do I thaw it and pour over chicken or add at the end after I open the IP?
Archana Mundhe says
You can add it frozen to the chicken and then pressure cook.