Instant Pot Chicken Tinga

5 from 1 vote

Instant Pot Chicken Tinga is a bold, smoky, and saucy shredded chicken dish perfect for tacos, tostadas, or rice bowls. Made with tender chicken simmered in a rich tomato-chipotle sauce, this quick and easy recipe delivers deep flavor in a fraction of the time.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 254kcal

Author: Jami Powell

Equipment

Instant Pot
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
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.

Notes

**Instant Pot Safety:Follow Instant Pot safety guidelines, ensuring the lid is securely locked, the pressure release valve is set to sealing, and never fill the pot above the manufacturer's fill line.

Storage Store leftover chicken tinga in an airtight container for up to 3 days.

Freeze Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat 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.

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition