INSTANT POT CHICKEN TINGA
I made these chicken tinga tostadas for a super bowl party this year (see the yummy creations in the picture below) and loved the tostadas so much that I’ve come back to them a number of times. This easy instant pot chicken tinga recipe is easy and perfect for a weeknight meal. Top with your favorite Mexican toppings and I’m sure you’ll love this recipe as much as I do! Enjoy.
Tips for making CHICKEN TINGA:
Chicken: When I need shredded chicken for a recipe, the instant pot is always my “go-to” method. It is easy and allows me to work on the next steps while it is cooking. However, a few other easy suggestions are using pulled rotisserie chicken breast or using canned chicken. I don’t think canned chicken tastes quite as good or fresh, but it is easy if you’re in a rush! My favorite pulled rotisserie chicken breast can be found at Costco, near the fresh salads section.
Tinga Sauce: I’ve got to admit, the chipotle peppers in this recipe give the chicken a perfect kick. If you don’t handle spice well, I would add just 1 chipotle pepper and clean out the seeds before chopping it up. This should give you enough of the smoked pepper taste but not the heat.
Tortillas: Up to you on whether you want your chicken tinga in soft or hard tortilla shells.
If you want to make tostadas:
Preheat oven to 400 F degrees. Spray a baking sheet with cooking spray and lightly spray tortilla shells with cooking spray. Lay out corn tortillas in a single layer on the prepared pan.
Bake for 5 minutes, flip them over, then bake for an additional 5-10 minutes, or until they are crispy like a chip.
Serving: If it were up to me, I would add all of the listed items for serving. If I choose to do beans, I will just used canned beans and mash them if needed. Avocado is a must, balances out the spice and adds that creamy texture. I always love a mixture of chopped onion and cilantro, it reminds me of real Mexican food. Don’t forget to add that squirt of lime!
INGREDIENTS
Chicken:
1 lb chicken breast, raw
1/2 cup chicken broth (or water)
1 tsp salt
1/2 tsp black pepper
Tinga Sauce:
1 tbsp olive oil
1 small yellow onion, chopped
2 tsp garlic, minced
2-3 chipotle peppers in adobo sauce, chopped
1 tsp dried oregano
1/2 tsp ground cumin
1 (15 oz) can crushed fire-roasted tomatoes
1/4 cup chicken stock
1 tsp salt
For serving:
8 (6 inch) corn tortillas
1 ripe avocado, diced
Cotija cheese, crumbled
1 lime, sliced into wedges
Black or refried beans (optional)
Fresh cilantro, chopped (optional)
Yellow onion, chopped (optional)
INSTRUCTIONS
Chicken: In the instant pot, add chicken breasts, chicken broth (or water), and season with salt and pepper. Spread breasts out so they are in an even layer, if possible.
Close instant pot lid and turn valve to “seal.” Pressure cook on high for 10 minutes, followed by a natural release. Once cooked, shred. *Move on to the next steps while the chicken is cooking.
Tinga Sauce: While the chicken is pressure cooking, heat a large, deep skillet to medium heat. Once warm, add olive oil and onion. Saute until onions are tender, then add the garlic, oregano, and cumin. Next, stir in chipotle peppers and stir for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer for 5-7 minutes while the chicken is finishing cooking .
After simmering the tomato mixture, place in a blender and blend until smooth.
Return the blended sauce to the pan and keep on low heat. Add the shredded chicken and cook for 3-5 minutes. Season with additional salt and pepper, as needed.
Serving: prepare the tortillas as desired, and garnishes for serving. *See notes above if you want to make your corn tortillas into tostadas.
NUTRITION (per 4 oz Chicken Tinga + 2 corn tortillas)
Makes 4 servings
306 calories
38g protein (53%)
14.5g carbs (19%)
9.6g fat (28%)
Instant Pot Chicken Tinga
Ingredients
- 1 lb chicken breast, raw
- 1/2 cup chicken broth (or water)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 tsp garlic, minced
- 2-3 chipotle peppers in adobo sauce, chopped
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 (15 oz) can crushed fire-roasted tomatoes
- 1/4 cup chicken stock
- 1 tsp salt
- 8 (6 inch) corn tortillas
- 1 ripe avocado, diced
- Cotija cheese, crumbled
- 1 lime, sliced into wedges
- Black or refried beans (optional)
- Fresh cilantro, chopped (optional)
- Yellow onion, chopped (optional)
Instructions
- Chicken: In the instant pot, add chicken breasts, chicken broth (or water), and season with salt and pepper. Spread breasts out so they are in an even layer, if possible.
- Close instant pot lid and turn valve to “seal.” Pressure cook on high for 10 minutes, followed by a natural release. Once cooked, shred. *Move on to the next steps while the chicken is cooking.
- Tinga Sauce: While the chicken is pressure cooking, heat a large, deep skillet to medium heat. Once warm, add olive oil and onion. Saute until onions are tender, then add the garlic, oregano, and cumin. Next, stir in chipotle peppers and stir for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer for 5-7 minutes while the chicken is finishing cooking .
- After simmering the tomato mixture, place in a blender and blend until smooth.
- Return the blended sauce to the pan and keep on low heat. Add the shredded chicken and cook for 3-5 minutes. Season with additional salt and pepper, as needed.
- Serving: prepare the tortillas as desired, and garnishes for serving. *See notes above if you want to make your corn tortillas into tostadas.
Nutrition Facts
Calories
306Fat (grams)
9.6Sat. Fat (grams)
2.1Carbs (grams)
14.5Fiber (grams)
3.2Net carbs
11.3Sugar (grams)
3.8Protein (grams)
37.9Sodium (milligrams)
450.3Cholesterol (grams)
96.8serving size = 4 oz Chicken Tinga + 2 corn tortillas53% protein19% carbs 28% fat
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