When it comes to a mostly hands-off, flavorful dinners, Easy Instant Pot Chicken Tinga stands out! This Authentic Mexican Recipe brings together tender shredded chicken and a rich, smoky tomato sauce infused with chipotle peppers, making it perfect for busy weeknight meals or entertaining family and friends.
Chicken Tinga is a traditional Mexican dish featuring shredded chicken in a rich and smoky tomato sauce flavored with chipotle peppers. This dish originates from the Puebla region and is commonly served in tacos, tostadas, or over rice. It’s known and loved for its bold flavors and versatility.
Why We Love This Recipe:
- Quick and Easy: Ready in just 30 minutes using the Instant Pot.
- Rich and Smoky Flavor: Chipotle peppers add a delicious depth to the tomato sauce.
- Perfect for Families: A hit with both kids and adults.
- Versatile: Serve it in tacos, over rice, or in a salad.
If you like this Chicken recipe, you may also love our Easy Baked Chicken Tinga Enchiladas or Easy Instant Pot White Chicken Chili with White Beans and Salsa Verde.
Jump to:
What Ingredients Will You Need?
- Whole chicken: Provides tender and juicy shredded meat.
- Chicken broth: Adds depth and moisture to the sauce.
- Olive oil: For sautéing the onions and garlic.
- Onion: Finely chopped for sweetness and flavor.
- Chipotle peppers in adobo sauce: Brings smoky heat.
- Crushed tomatoes: Forms the base of the rich sauce.
- Fresh cilantro: Adds a fresh, herbal note.
- Kosher salt and pepper: For seasoning.
- Ground cumin and dried oregano: Enhance the authentic Mexican flavor.
- Lime juice: Brightens the dish at the end.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make an Easy Instant Pot Chicken Tinga
STEP ONE: Prepare the Chicken
Place the whole chicken (giblets removed) in the Instant Pot with one cup of water**. Season with salt and pepper. Pressure cook on high for 25 minutes. Allow natural release for 10 minutes, then quick release.
Remove chicken, strain and reserve 1 cup broth, shred the meat, discarding skin and bones.
STEP TWO: Prepare the Sauce
Set Instant Pot to sauté mode. Heat olive oil and cook chopped onion until softened. Add minced garlic, chipotle peppers, ground cumin, and oregano. Sauté for another minute.
Stir in crushed tomatoes and cilantro, cooking for 5 minutes until the sauce thickens slightly.
STEP THREE: Blend the Sauce
Use an immersion blender to blend the sauce mixture until smooth. Return sauce to the Instant Pot. Add shredded chicken and reserved broth, mixing well. Heat through and stir in lime juice.
STEP FOUR: Serve
Serve chicken tinga with warm tortillas, rice, or as desired.
What Are Some Good Substitutions?
- Chicken: Use boneless, skinless chicken thighs or breasts if you prefer. Cooking time needs to be adjusted.
- Chipotle Peppers: Substitute with smoked paprika and a dash of hot sauce for a milder version.
- Crushed Tomatoes: Use fresh tomatoes blended with tomato paste.
How Can You Change This Recipe Up?
- Diet: Make it low-carb by serving over cauliflower rice.
- Flavor: Add a bay leaf while cooking for extra depth.
- Spice: Increase the number of chipotle peppers for more heat.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Instant Pot
- Immersion blender
- Cutting board
- Knife
- Measuring spoons and cups
How Should You Store This?
Store leftover chicken tinga in an airtight container for up to 3 days.
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
To reheat, warm the chicken tinga in a skillet over medium heat until heated through. Adding a splash of chicken broth can help maintain its saucy consistency.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover chipotle peppers in a spicy aioli.
- Add crushed tomatoes to a homemade marinara sauce.
- Incorporate cilantro into this Fresh Restaurant Style Guacamole Recipe.
Need Something To Pair This With?
- Serve with warm corn tortillas and a side of Mexican rice.
- Pair with a Tomato and Avocado Side Salad.
- Top with queso fresco and pickled red onions for extra flavor.
In The Mood For a Similar Dish?
- Chicken Tinga Enchiladas
- Pork Carnitas
- Beef Barbacoa
- 3 Ingredient Cheese Quesadilla
- Healthy Air Fryer Tostadas Mexicanas with Homemade or Canned Refried Beans
Related
More Mexican recipes you will love:
FAQ
Chicken Tinga is made of shredded chicken cooked in a tomato sauce with chipotle peppers, onions, garlic, and spices. This Mexican dish is known for its smoky and slightly spicy flavor, typically served with tortillas, rice, or beans.
Chicken Tinga can be served in various ways, including in tacos, tostadas, burritos, or over rice. It is often garnished with fresh cilantro, diced onions, avocado, and a squeeze of lime juice for added flavor.
Yes, you can make Chicken Tinga in a slow cooker. Simply prepare the sauce as instructed, then add the sauce and chicken to the slow cooker. Cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
📖 Recipe
Easy Instant Pot Chicken Tinga: Authentic Mexican Recipe
Equipment
- Immersion blender
- Cutting board
- Knife
- Measuring Spoons and Cups
Ingredients
- 1 whole chicken about 4-5 lbs
- 1 cup reserved chicken broth from cooking the chicken
- 2 tablespoon olive oil
- 1 onion finely chopped
- 4 chipotle peppers in adobo sauce drained and chopped
- 2 cans 14.5 oz each crushed tomatoes
- ½ cup fresh cilantro chopped and divided
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- Pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Juice of 1 lime
Instructions
- Place the whole chicken (giblets removed) and one cup of water in the Instant Pot**. Season with salt and pepper. Pressure cook on high for 25 minutes (or 6-8 minutes per pound). Allow natural release for 10 minutes, then quick release. Remove chicken, strain and reserve 1 cup broth, shred the meat, discarding skin and bones.
- Set Instant Pot to sauté mode. Heat olive oil and cook chopped onion until softened. Add minced garlic, chipotle peppers, ground cumin, and oregano. Sauté for another minute. Stir in crushed tomatoes and cilantro, cooking for 5 minutes until the sauce thickens slightly.
- Use an immersion blender to blend the sauce mixture until smooth. Return sauce to the Instant Pot. Add shredded chicken and reserved broth, mixing well. Heat through and stir in lime juice.
- Serve chicken tinga with warm tortillas, rice, or as desired.
Notes
- Chicken: Use boneless, skinless chicken thighs or breasts if you prefer. Cooking time needs to be adjusted.
- Chipotle Peppers: Substitute with smoked paprika and a dash of hot sauce for a milder version.
- Crushed Tomatoes: Use fresh tomatoes blended with tomato paste.
Nutrition
Try this Easy Instant Pot Chicken Tinga recipe for a delicious and versatile meal that's perfect for busy weeknights or entertaining.
Share your results and explore more Mexican-inspired recipes on our blog!
Important Food Safety Tips
Chicken should be cooked to an internal temperature of 165°F. Store leftovers promptly to prevent bacterial growth.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Comments
No Comments