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This Instant Pot chicken tinga has tender shredded chicken in a smoky tomato and chipotle sauce, and it’s ready in about 30 minutes. Chicken thighs stay juicy under pressure, while chipotle peppers in adobo give the sauce its signature smoky heat. I like this one for tacos because the chicken is really saucy, but it’s just as good spooned over rice or tucked into a burrito. You can also easily adjust the chipotle depending on how much heat you want.
Why You’ll Love It
Smoky, saucy and ready in about 30 minutes, this Instant Pot chicken tinga turns chicken thighs, tomatoes and chipotle peppers into an easy filling for tacos, burritos and more.
Ready in about 30 minutes: Pressure cooking gives you tender, shreddable chicken without having to simmer it on the stove for a long time.
Smoky with adjustable heat: Chipotle peppers in adobo add the smoky flavor chicken tinga is known for, and you can use more or less depending on how spicy you want it.
Plenty of sauce: The cooking liquid gets blended before the shredded chicken goes back into the pot, giving you chicken that’s coated in sauce rather than dry.
Use it more than one way: Spoon the chicken into tacos, burritos or tostadas, or serve it over rice with your favorite toppings.
If you love to try new Mexican recipes, make pork carnitas, this 5-layer bean dip with beef, or my street corn nachos.
Instant Pot Chicken Tinga Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Boneless skinless chicken thighs: Thighs work especially well under pressure because they stay juicy and shred easily once cooked.
Onion and garlic: These cook right along with the chicken and get blended into the finished sauce.
Diced tomatoes: A 14-ounce can forms the tomato base for the tinga sauce.
Chipotle peppers in adobo: These are responsible for much of the smoky flavor and heat. The recipe uses both the peppers and some of the adobo sauce, but you can adjust the amount to taste.
Spices: Ground cumin, smoked paprika, dried oregano, salt and black pepper season the sauce.
Chicken broth: You only need ¼ Cup since the tomatoes, chicken and other ingredients release additional liquid as they pressure cook.
Olive oil: A couple of Tablespoons add richness to the sauce.
How to Make Instant Pot Chicken Tinga
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Fill the Instant Pot: Add the chicken thighs, onion, garlic, diced tomatoes, chipotle peppers and adobo sauce, seasonings, chicken broth and olive oil. Stir everything together.
Pressure cook: Secure the lid and cook on Manual or Pressure Cook for 15 minutes. Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
Shred the chicken: Transfer the cooked chicken thighs to a bowl and shred them with two forks, leaving the cooking liquid in the Instant Pot.
Blend the sauce: Use an immersion blender to puree the sauce directly in the pot until smooth.
Finish the tinga: Return the shredded chicken to the sauce, stir well and taste before adjusting the seasoning.
Substitutions and Variations
Use chicken breasts: Boneless skinless chicken breasts can replace the thighs, although thighs tend to stay juicier after pressure cooking.
Adjust the chipotle: Use less chipotle pepper and adobo sauce for a milder tinga or add a little more if you like plenty of heat.
Use water instead of broth: The recipe only calls for ¼ Cup, so water works if you don’t have chicken broth.
Add some lime: A squeeze of fresh lime juice just before serving adds a little acidity to the smoky tomato sauce.
Serving Suggestions
Appetizer: Try my air fryer beef taquitos, this artichoke dip, or my street corn nachos.
Main: Serve Instant Pot chicken tinga tacos with quinoa or tortillas. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream.
Dessert: End with creamy Mexican rice pudding or a serving of homemade horchata.
How to Store
Store: Refrigerate leftover chicken tinga in an airtight container for up to 3 days.
Freeze: Let it cool, transfer it to a freezer-safe airtight container and freeze for up to 3 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm gently in a saucepan over medium-low heat or in the microwave until heated through. Add a splash of broth or water if the sauce has thickened too much.
Top Tips
Adjust the chipotle to your taste: Two chipotle peppers plus adobo sauce gives the tinga noticeable smoky heat. Start with less if you’re sensitive to spice because you can always add more.
Don’t skip the natural release: Give the Instant Pot the full 10-minute natural pressure release before releasing what’s left.
Blend the sauce before adding the chicken back: I think this step is worth the extra minute. Blending the tomatoes, onion, garlic and cooking liquid gives you a much smoother sauce that really coats the shredded chicken.
Shred while the chicken is warm: Chicken thighs are much easier to pull apart while they’re still warm from the Instant Pot.
Thicken the sauce only if needed: If yours is thinner than you’d like after blending, use the Sauté function to simmer it briefly before returning the shredded chicken to the pot.
Easy Chicken Tinga FAQs
This version has noticeable heat from two chipotle peppers plus 2 Tablespoons of adobo sauce. For a milder tinga, reduce the amount of chipotle and adobo sauce. You can always stir in more after blending the sauce.
Yes. Make the chicken tinga ahead and refrigerate it in an airtight container for up to 3 days. Reheat it gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce needs loosening.
Instant Pot Chicken Tinga Recipe
Instant Pot Chicken Tinga
Ingredients
- 2 Pounds boneless skinless chicken thighs, trimmed
- 1 onion, medium, finely chopped
- 3 Cloves garlic, minced
- 14 Ounces canned diced tomatoes
- 2 chipotle peppers in adobo sauce , with 2 Tablespoons of the sauce, or to taste
- 1 Teaspoon sea salt
- 1 Teaspoon ground cumin
- ¾ Teaspoon dried oregano
- ½ Teaspoon smoked paprika
- ½ Teaspoon ground black pepper
- ¼ Cup chicken broth, or water
- 2 Tablespoons olive oil
Instructions
- Put the chicken thighs in the Instant Pot. Add the chopped onion, minced garlic, diced tomatoes, chipotle peppers and sauce, salt, cumin, oregano, smoked paprika, black pepper, chicken broth, and olive oil.
- Stir to give everything a good mix.
- Close the lid, set the valve to sealing, and cook on Manual or Pressure Cook for 15 minutes.
- Allow a natural release for 10 minutes, then quick release any remaining pressure.
- Open the lid and transfer the chicken thighs to a bowl, reserving the cooking sauce in the pot.
- Shred the chicken thighs using two forks.
- Use an immersion blender to puree the sauce (or transfer to a blender to puree).
- Return the shredded chicken to the pot and stir to combine with the sauce. Taste and adjust the seasoning if needed.
Notes
Don’t skip the natural release: Give the Instant Pot the full 10-minute natural pressure release before releasing what’s left.
Blend the sauce before adding the chicken back: I think this step is worth the extra minute. Blending the tomatoes, onion, garlic and cooking liquid gives you a much smoother sauce that really coats the shredded chicken.
Shred while the chicken is warm: Chicken thighs are much easier to pull apart while they’re still warm from the Instant Pot.
Thicken the sauce only if needed: If yours is thinner than you’d like after blending, use the Sauté function to simmer it briefly before returning the shredded chicken to the pot.
Nutrition
This Instant Pot chicken tinga is one of those recipes that gives you plenty of options once the chicken is cooked. Pile it into tortillas with pickled onions, radishes and cilantro for tacos, or keep it simple with rice and avocado. The leftovers are useful too, especially since the chicken stays nice and saucy after reheating.
Other Recipes to Try
- You will love this Mediterranean-inspired meal of Greek lemon chicken.
- These tender and flavorful “marry me” chicken meatballs, cooked in a creamy, savory sauce, are the ultimate comfort food to fall in love with.
- This easy Asian chicken salad is perfect for a quick meal that tastes amazing.
- Dive into the rustic charm of Italian flavors with this hearty chicken orzo.
- Spice up dinner with Louisiana Cajun chicken pasta with a creamy, fiery sauce.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
One-pot meals are a lifesaver! I can’t tell you how much this dish has saved me from stressful dinner planning.
I made this for taco night, and it was a hit! The smoky flavor is unbeatable.