Chicken Tinga – Instant Pot

Chicken Tinga – An authentic Mexican recipe with a delicious, spicy and smoky shredded chicken cooked in onions, tomatoes and chipotle peppers in adobo sauce. Served on warm tacos or tostadas, topped with purple cabbage, radishes, avocado, pepper jack cheese and cilantro makes a perfect meal!

This year for Cinco de Mayo, I am making this flavorful dish in my instant pot to serve as a delicious taco filling. Chicken Tinga can be made ahead of time as the flavors get deeper and earthier.

We enjoy our Chicken Tinga Tacos with a lot of colorful toppings – avocados, shredded purple/green cabbage, corn, radishes, cilantro and of course cheese! You can substitute, add, skip any of these toppings. Happy Cinco de Mayo!

This Chicken Tinga recipe is also good in a slow cooker or stovetop. Just adjust the timings so that the chicken is cook soft and can be easily shredded.

If you love Mexican food like us, please check out the crispy and delicious Spinach and Mushroom Quesadilla recipe too!

Here is the quick video on making Chicken Tinga in Instant Pot:

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Chicken Tinga - Instant Pot

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Chicken Tinga - An authentic mexican recipe with a delicious, spicy and smoky shredded chicken cooked in onions, tomatoes and chipotle peppers in adobo sauce.

Course: Entree

Cuisine: Mexican

Keyword: tacos

Servings: 4

Calories: 562 kcal

Author: Archana Mundhe

Ingredients

• 1/2 of a 7 oz can of chipotle peppers in adobo sauce
• 1 large tomato quartered
• 4 garlic cloves
• 2 tbsp oil
• 1 large onion thinly sliced
• 1 large tomato diced
• 1 LB chicken breasts
• 1/2 cup chicken broth low sodium
• 1 tsp salt
• 1 tsp Cayenne pepper or to taste
• To Serve:
• 10 corn tortillas
• Optional toppings to serve:
• 1/2 cup Cilantro
• 4 radishes thinly sliced
• 1 cup cabbage shredded (purple or green)
• 1 avocado cubed
• 1 cup cheese we love pepper jack

Instructions

1. Puree quartered tomato, garlic and chipotle peppers with adobo sauce. Keep aside.

2. 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.

3. 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. 

4. Open the Instant Pot, take the chicken out and shred it using pair of forks. Put the shredded chicken back in the pot and turn the Instant Pot to Saute mode.

5. Cook for 5 mins or until the sauce thickens to desired consistency. Adjust salt and add cayenne pepper to taste. Serve on corn tortilla with cabbage, avocado, shredded pepper jack. Top it with chopped cilantro.

Recipe Video

Nutrition Facts

Chicken Tinga - Instant Pot

Amount Per Serving

Calories 562 Calories from Fat 252

% Daily Value*

Total Fat 28g 43%

Saturated Fat 8g 40%

Cholesterol 102mg 34%

Sodium 1070mg 45%

Potassium 1091mg 31%

Total Carbohydrates 41g 14%

Dietary Fiber 9g 36%

Sugars 4g

Protein 37g 74%

Vitamin A 25.5%

Vitamin C 33.6%

Calcium 29.3%

Iron 11.7%

* Percent Daily Values are based on a 2000 calorie diet.

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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 New Jersey with my husband and two sons.

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