Instant Pot Chicken Tinga is a smoky shredded chicken recipe made with chipotle peppers, tomatoes, garlic, and warm spices in the Instant Pot. It's great for taco nights, Mexican meal prep, and easy shredded chicken recipes. The sauce blends into a rich tomato-chipotle base that coats the tender shredded chicken evenly.
If you like this Mexican-style chicken recipe, try our Chicken Fajita Bake, Chicken Tinga Enchiladas, Southwest Chicken Bowl, and our White Chicken Chili.
Instant Pot Chicken Tinga (Easy Recipe) at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 45 minutes
- 🧊 Optional Chill: None
- 👥 Servings: 8
- 🔥 Cook Method: Instant Pot pressure cooking
- 🍽️ Cuisine (or General Category): Mexican shredded chicken
- 👩🍳 Pair With: tacos, tostadas, rice bowls, 3 Ingredient Cheese Quesadilla, Tomato and Avocado Side Salad, Fresh Restaurant-Style Guacamole
- ⭐ Difficulty Level: Moderate
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Blending the tomato-chipotle sauce creates a smoother texture that coats the shredded chicken more evenly. ~Jami
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. We also love to serve chicken tinga in our Air Fryer Tostadas Mexicanas with Homemade or Canned Refried Beans.
Instant Pot Chicken Tinga Ingredients
- 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.
- Ground cumin and dried oregano: Enhance the authentic Mexican flavor.
- Fresh cilantro: Adds a fresh, herbal note.
- Lime juice: Brightens the dish at the end.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- 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.
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How to Make 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: Sauté the Onion and Garlic
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.
STEP THREE: Prepare the Sauce
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 the sauce to the Instant Pot.
STEP FOUR: Combine and Serve
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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Blend the sauce until smooth for an authentic, velvety texture.
✔️ DO Let the chicken rest in the sauce for at least 10 minutes after shredding to absorb more flavor.
❌ DO NOT Skip the chipotle peppers-these are essential for the signature smoky heat.
❌ DO NOT Discard the cooking liquid-it holds all the flavor!
❌ DO NOT Shred the chicken too finely-chunkier pieces hold up better in tacos, tostadas, and bowls.
Storage
Store chicken tinga in an airtight container for 3 days or freeze in a freezer-safe container for 3 months. Thaw overnight, then reheat in a skillet over medium heat, adding a splash of broth if needed.
Recipe FAQs
Chicken Tinga is 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 .
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📖 Recipe
Instant Pot Chicken Tinga
Equipment
- Immersion blender
- Cutting board
- Knife
- Measuring Spoons and Cups
Ingredients
- 1 (4 to 5 pound) whole chicken
- 1 cup reserved chicken broth from cooking the chicken
- 2 tablespoons olive oil
- 1 onion finely chopped
- 4 chipotle peppers in adobo sauce drained and chopped
- 1 (28 ounce can) can crushed tomatoes
- ½ cup fresh cilantro chopped and divided
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon pepper to taste
- 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.
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Notes
- Remove the chicken skin and bones before mixing back into the sauce.
- Blend the sauce until completely smooth for the best texture.
- Add reserved broth gradually to control consistency.
- Stir in the lime juice at the end for fresher flavor.
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