Instant Pot Chicken Tinga
Make this Instant Pot chicken tinga recipe and dive into one of my favorite traditional Mexican dish recipes.
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
Marinate for flavor: If time allows, marinate the chicken thighs in olive oil, cumin, oregano, and chipotle sauce for at least an hour (or overnight) before cooking. This enhances the flavor depth.
Sear the chicken: For an extra layer of flavor, use the sauté function on your Instant Pot to sear the chicken thighs in olive oil for a few minutes before adding the other ingredients. This caramelization adds richness to the dish.
Customize your spices: Feel free to adjust the spices based on your taste. Adding a pinch of cayenne or a dash of hot sauce can amp up the heat if you like it spicier.
Perfect shredding: For perfectly shredded chicken, let the chicken rest for a few minutes after cooking. This allows it to cool slightly, making it easier to shred without burning your fingers.
Sauce consistency: If the sauce seems too thin after pureeing, return it to the sauté function and simmer for a few minutes to thicken it up, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and stir until thickened.
Flavor boost with citrus: For a fresh flavor, consider adding a splash of lime or lemon juice before serving. It brightens up the dish and balances the richness of the sauce.
Sear the chicken: For an extra layer of flavor, use the sauté function on your Instant Pot to sear the chicken thighs in olive oil for a few minutes before adding the other ingredients. This caramelization adds richness to the dish.
Customize your spices: Feel free to adjust the spices based on your taste. Adding a pinch of cayenne or a dash of hot sauce can amp up the heat if you like it spicier.
Perfect shredding: For perfectly shredded chicken, let the chicken rest for a few minutes after cooking. This allows it to cool slightly, making it easier to shred without burning your fingers.
Sauce consistency: If the sauce seems too thin after pureeing, return it to the sauté function and simmer for a few minutes to thicken it up, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and stir until thickened.
Flavor boost with citrus: For a fresh flavor, consider adding a splash of lime or lemon juice before serving. It brightens up the dish and balances the richness of the sauce.
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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