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    Home » Instant Pot Recipes

    Instant Pot Chicken Tinga Tacos

    Published: Apr 29, 2019 · Modified: Aug 28, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 53 Comments

    2922 shares
    Jump to Recipe

    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.

    Chicken Tinga Tacos with lime wedges on the side
    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. The best part is that we can make the shredded chicken ahead of time since the flavors only get deeper and earthier over time.

    Bowls with Chicken Tinga, corn tortilla and toppings in multiple bowls

    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 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.

    Cilantro Jalapeno Sauce being made in the food processor
    Jump to:
    • What is Tinga
    • Why you will love this delicious Chicken Tinga
    • Step-by-step recipe with photos
    • How to Serve Chicken Tinga
    • Mexican Cheeses to serve with Tinga Tacos
    • More Mexican-Inspired Recipes
    • Recipe

    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.

    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 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 ounces 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!
    Tinga sauce made in food processor
    • 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.
    onions being sauteed, chicken and sauce added to the Instant Pot
    • 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.
    cooked chicken tinga in the Instant Pot

    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!

    Chicken Tinga Tacos with lime wedges on the side

    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

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    3 Chicken Tinga Tacos on parchment paper with lime wedges
    Print Recipe Pin Recipe Save Saved!
    4.77 from 82 votes

    Instant Pot Chicken Tinga

    An authentic Mexican recipe with spicy, smoky chicken cooked in onions, tomatoes, and chipotle peppers in adobo sauce.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Entree
    Cuisine: Mexican
    Servings: 6
    Calories: 471kcal
    Author: Archana Mundhe

    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.

    Video

    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. 
    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

    Calories: 471kcal | Carbohydrates: 39g | Protein: 40g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 1459mg | Potassium: 1060mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2482IU | Vitamin C: 23mg | Calcium: 147mg | Iron: 3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ 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.

    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.
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    1. Karla says

      April 29, 2021 at 2:28 pm

      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.5 stars

      Reply
    2. Melissa says

      December 28, 2021 at 9:22 pm

      Awesome recipe, it did taste authentic ! I added homemade pickled onions and jalapeños on top.5 stars

      Reply
      • Archana says

        December 31, 2021 at 10:57 pm

        Thank you for the feedback!

        Reply
    3. Allison says

      February 28, 2022 at 12:29 am

      So good!5 stars

      Reply
    4. Jody says

      June 17, 2022 at 4:31 pm

      Delicious! Made these for the first time for company and everyone loved them! I did make the jalapeno cilantro sauce too, sooo good!
      Thanks!!!5 stars

      Reply
      • Archana says

        June 18, 2022 at 10:27 pm

        Thank you!

        Reply
    5. Daneille says

      July 15, 2022 at 4:00 pm

      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!

      Reply
      • Archana says

        July 16, 2022 at 9:09 am

        Danielle, we usually get a 7 oz can. So about 3.5 oz.

        Reply
    6. Kanthi says

      December 22, 2022 at 10:23 pm

      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?

      Reply
      • Archana says

        December 22, 2022 at 10:24 pm

        You can add only one chili if it is too hot. You can also try the Goya brand.

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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