This page includes affiliate links. For more information, see my disclosure here.
0 0

Jump to Recipe Print Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 Tablespoon Olive Oil
1 large Onion
2 cloves Garlic
1 pepper Chipotle Pepper in Adobo Sauce, diced
1 tsp Dried Oregano
0.5 tsp Cumin
1 cup Fire Roasted Tomatoes, canned
0.5 cup Chicken Stock
0.5 tsp Salt
0.25 tsp Ground Black Pepper
2 Pounds Boneless Skinless Chicken Thighs or Breast

Nutritional information

194
Calories
24g
Protein
8g
Fat
5g
Carbs
Instant Pot® Chicken Tinga

Instant Pot® Chicken Tinga

Chicken tinga is one of the most flavorful types of chicken out there.

  • Serves 4
  • Medium

Ingredients

Directions

Share
Share and print this:

Chicken tinga is one of the most flavorful types of chicken out there. Chicken, chilies and onions are the stars in this Mexican dish and the chicken is often used inside tacos, burritos or empanadas. However, it is just as delicious on its own- you will likely be able to eat a whole bowl of this chicken, no problem! After all, flavorful, tender chicken is hard to resist… Smokey and spicy, this is one chicken recipe you will love.

Tools Needed:

  • Instant Pot®
  • Measuring Spoon
  • Measuring Cup
  • Cutting Board
  • Knife
  • Hand blender
  • Forks
(Visited 241 times, 1 visits today)

Steps

1
Done

Add the olive oil to the Instant Pot Bowl and press the ‘saute’ button. Add the onion and cook for about 4 minutes until the onion is soft.

2
Done

Add the garlic and saute for one more minute. Add the diced chipotle pepper, oregano, cumin, tomatoes and chicken stock to the bowl and cook for another minute.

3
Done

Puree the mix using a hand blender until smooth.

4
Done

Add the chicken thighs to the bowl. Place the lid on the Instant Pot and set the steamer valve to ‘seal’. Press the ‘manual’ button and set the timer for 8 minutes, cooking with high pressure.

5
Done

When the time is complete, let the pressure naturally release from the Instant Pot which means just let it sit! Once all of the pressure has been released, you will be able to open the lid.

6
Done

Shred the chicken using two forks to pull the chicken apart and stir it into the sauce.

7
Done

Serve while hot!

What a flavorful way to make chicken! And so versatile too as you can use it in just about any Mexican chicken dish. Before you start making this recipe, let us know if you have any questions as we will be happy to answer!

Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

previous
Instant Pot® Celery Soup
next
Instant Pot® Cilantro Lime Quinoa
previous
Instant Pot® Celery Soup
next
Instant Pot® Cilantro Lime Quinoa

2 Comments Hide Comments

Why don’t the directions open except to charge you monies? This use to be a nice site and I enjoyed the recipes but not now

Hi Sharon, thank you for letting me know about your feelings. Please also consider that I spend hundreds of dollars to keep the website up. That’s where I need our followers’ help. Right now, I have a monthly subscription package that costs only 3.1 cents a day for the first twelve months which is very cheap. Please let me know if you have questions/concerns or suggestions.

Add Your Comment