4.55 from 24 votes
3 Chicken Tinga Tacos on parchment paper with lime wedges
Chicken Tinga - Instant Pot
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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

Course: Entree
Cuisine: Mexican
Keyword: chicken tinga tacos, tacos
Servings: 6
Calories: 562 kcal
Author: Archana Mundhe
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
  1. 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!

  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. Pour the pepper puree over the chicken breasts. Select the Manual/Pressure Cook (HI) option and adjust the cook time to 8 minutes.

  3. 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.

  4. 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! 

Recipe Video