Instant Pot Chicken Tinga

Why You’ll Love It

Flavor explosion: Chicken tinga is a deep fusion of smoky, spicy and savory flavors. Combining chipotle peppers, cumin, and oregano creates a rich, robust sauce.
Quick and easy: With the convenience of the Instant Pot, this recipe allows you to enjoy a homemade meal in no time. It’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. Just set it and forget it!
Versatile dish: Whether served in tacos, burritos, or over rice, chicken tinga adapts to your dining preferences. It’s an excellent choice for meal prep as the flavors deepen over time.

Instant Pot Chicken Tinga Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Boneless, skinless chicken thighs: Tender and juicy chicken thighs are ideal for this chicken tinga recipe as they absorb flavors and stay moist during cooking.
Onion and garlic: Finely chopped onion and garlic add loads of savory flavor to the base of this dish.
Diced tomatoes: They helps create a rich, tomato-based sauce that envelops the chicken.
Chipotle peppers in adobo sauce: These peppers infuse the dish with a smoky heat. Go ahead and adjust the heat level.
Spices: Gather ground cumin, smoked paprika and black pepper.
Oregano: You can also use fresh oregano; you might need a little extra.
Chicken stock: This liquid helps to create a saucy consistency, letting the chicken simmer and absorb the flavors.
Olive oil: Used for sautéing the onions and garlic. Any good quality oil will do.

How to Make Instant Pot Chicken Tinga

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the ingredients: Place the chicken thighs in the Instant Pot. Next, add the finely chopped onion, minced garlic, canned diced tomatoes, and chipotle peppers, along with their sauce, sea salt, ground cumin, oregano, smoked paprika, black pepper, chicken broth, and olive oil. Mix everything.
Cooking the chicken: Secure the lid, cook, and allow the pot to naturally release before performing a quick release for any remaining pressure.
Shredding the chicken: Transfer the chicken thighs to a bowl once the lid is removed while reserving the cooking sauce in the pot. Use two forks to shred the chicken into bite-sized pieces.
Blend and taste: Blend the reserved cooking sauce using an immersion blender or carefully transfer it to a regular blender. After blending, return the shredded chicken to the pot and stir to combine it with the sauce.

Substitutions and Variations

Chicken thighs: If you prefer, use boneless, skinless chicken breasts. Keep in mind that breasts may cook faster.
Canned diced tomatoes: Fresh tomatoes can be used in place of canned. Just chop them finely and adjust the cooking time slightly to allow for additional moisture.
Chipotle peppers: Use smoked paprika instead of chipotle peppers for a milder flavor, or reduce the amount to suit your taste. Alternatively, add a splash of hot sauce for a similar smoky heat.
Chicken broth: You can substitute chicken broth with vegetable broth for a vegetarian version or use water.
Vegetarian tinga: Replace the chicken with hearty vegetables like jackfruit or mushrooms to create a plant-based version. Follow the same cooking method to infuse the vegetables with flavor.
Spicy tinga: Add chipotle peppers or a pinch of cayenne pepper if you crave more heat.
Creamy tinga: For a richer sauce, stir in a cream or coconut milk splash after blending the sauce.
Tinga with beans: Add black beans or pinto beans for protein and texture.

Serving Suggestions

Appetizer: Try my air fryer beef taquitos, this artichoke dip, or my street corn nachos.
Main: Serve your Instant Pot chicken tinga with rice, 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 Chicken Tinga

Store: This dish stores well. Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to a month. Reheat gently on the stovetop or in the microwave, adding a splash of broth to maintain moisture.
Freezer: Store the chicken tinga in an airtight container for up to three months, ensuring it’s cooled to room temperature before freezing to maintain quality.
Thaw: To thaw, transfer the frozen chicken tinga to the refrigerator overnight or use the defrost setting on your microwave for quicker results.
Reheat: Reheat the chicken tinga in a saucepan over medium heat, stirring occasionally, until heated through, or use the microwave in short intervals, ensuring it reaches an internal temperature of 165°F.