Instant Pot Chicken Tinga
Instant Pot chicken tinga combines tender shredded chicken thighs with tomatoes, chipotle peppers and spices in a smoky, saucy taco filling.
Servings: 4
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
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.
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
Calories: 367kcal | Carbohydrates: 8g | Protein: 45g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 216mg | Sodium: 982mg | Potassium: 812mg | Fiber: 2g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 3mg
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