Name: Instant Pot Chicken Tinga
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 pieces chipotle peppers (in adobo); 1 small onion ((quartered)); 3 cloves garlic ((smashed)); 1 cup chicken broth ((low sodium)); 14 ounces fire roasted tomatoes ((1 small can)); ½ teaspoon salt ((or to taste)); ½ teaspoon pepper ((or to taste)); 2 tablespoons olive oil; 1 medium onion ((chopped)); 2-3 pounds chicken thighs ((boneless and skinless)); 12 small corn tortillas ((or flour tortillas)); 2 pieces avocados ((ripe, smashed)); 1 small red onion ((chopped)); ¼ cup cilantro ((chopped)); 1 cup cotija cheese ((crumbled, or crumbled feta)); 2 pieces limes ((cut into wedges))

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We all have those days when we crave something warm, spicy, and utterly delicious. For me, that craving often leads to the kitchen, where I whip up a batch of Instant Pot Chicken Tinga. This dish is more than just a recipe; it’s a little piece of comfort that transports me to my favorite taco joint with every bite. The combination of smoky chipotle peppers and tender, shredded chicken creates a flavor explosion that dances on the palate. I still remember the first time I made it. I had some friends over, and as soon as the aroma filled the air, they were hooked. We ended up making tacos together, each one loaded with toppings and laughter. The Instant Pot Chicken Tinga quickly became a staple in my home, perfect for casual gatherings or cozy nights in.

Recipe Snapshot

Total Time:
20 mins

Prep Time:
10 mins

Cook Time:
10 mins

Difficulty:
Easy

Calories:
350 kcal

Protein:
25 g

Diet:
Gluten-Free

Fat:
15 g

Tools Used:
Instant Pot

What We Adore About This Instant Pot Chicken Tinga

Flavorful and Versatile

What I love most about Instant Pot Chicken Tinga is its versatility. You can serve it in a variety of ways, from classic tacos to burrito bowls. Each option allows for creativity, and you can customize the toppings based on what you have on hand or your personal preferences. Whether you like it spicy or mild, the flavors can be adjusted to suit your taste.

Quick Cooking Time

Using the Instant Pot cuts down the cooking time significantly, making this meal perfect for busy weeknights. In under thirty minutes, you can have a scrumptious dinner on the table. The pressure cooking method locks in flavors while keeping the chicken incredibly moist.

Family-Friendly

One of the best parts about this dish is that it’s a hit with the whole family! Kids love the fun of assembling their own tacos, and adults appreciate the depth of flavor. It’s an excellent way to introduce children to new flavors in a familiar setting.

Meal Prep Friendly

Not only is Instant Pot Chicken Tinga delicious, but it’s also great for meal prep. You can make a large batch and use it throughout the week. It stores well in the fridge, and the flavors only get better as it sits. Perfect for quick lunches or dinners when you don’t feel like cooking.

Perfect for Entertaining

If you’re hosting a gathering, Instant Pot Chicken Tinga comes to the rescue again! Set up a taco bar with various toppings, and let your guests create their own masterpieces. It’s a fun, interactive way to enjoy a meal together, and everyone leaves happy.

Healthy Ingredients

This dish is loaded with wholesome ingredients. The chicken provides lean protein, while toppings like avocado and fresh cilantro add healthy fats and nutrients. You can feel good about serving this, knowing it’s not only delicious but also nutritious.

Ingredients to Make Instant Pot Chicken Tinga

When it comes to creating the perfect Instant Pot Chicken Tinga, the ingredients play a crucial role. Each component adds its own unique flavor and texture, coming together to create an unforgettable dish. The key players here are the chipotle peppers, which infuse the chicken with a smoky heat, and the avocados, which provide a creamy contrast to the spiciness. Let’s dive into what you’ll need to bring this recipe to life!

2 chipotle peppers in adobo: These little powerhouses of flavor add a rich smokiness and spice to the dish.
1 small onion (quartered): Adds sweetness and depth when sautéed.
3 cloves garlic (smashed): Provides aromatic flavor that complements the chicken perfectly.
1 cup chicken broth (low sodium): Keeps the chicken moist while adding additional flavor.
14 ounces fire roasted tomatoes (1 small can): These lend a slight sweetness and depth of flavor to the sauce.
½ teaspoon salt (or to taste): Enhances the flavors of all the ingredients.
½ teaspoon pepper (or to taste): Adds a touch of warmth.
2 tablespoons olive oil: Used for sautéing the onions, it adds richness.
1 medium onion (chopped): Enhances the flavor profile with its sweetness.
2-3 pounds chicken thighs (boneless and skinless): Perfect choice for shredding, as they remain tender and juicy.
12 small corn tortillas (or flour tortillas): The vehicle for enjoying the chicken tinga.
2 avocados (ripe, smashed): Adds creaminess and balances the heat of the dish.
1 small red onion (chopped): A crunchy, slightly sweet topping.
¼ cup cilantro (chopped): Fresh herb that brightens the dish.
Cotija cheese (crumbled, or crumbled feta): Adds a salty, creamy element.
2 limes (cut into wedges): For squeezing over the tacos, adding brightness.

Step by Step Guide for Instant Pot Chicken Tinga

Get ready to bring your taste buds to life with the Instant Pot Chicken Tinga. The steps are simple, and the results are nothing short of spectacular. With just a few easy actions, you’ll have a dinner that feels like a special occasion.

Make the sauce: In a blender, combine the chipotle peppers, quarter onion, garlic, chicken broth, and fire roasted tomatoes. Blend until you achieve a smooth consistency. This sauce is the heart of your Chicken Tinga, so don’t skip this step.
Sauté the onion: Turn your Instant Pot to the sauté setting and pour in the olive oil. Once hot, add the chopped onion and cook for 2 to 3 minutes. You’re looking for the onion to soften and become translucent, which will add a delicious base flavor.
Cook the chicken: Add the chicken thighs and the sauce you just blended to the pot. Stir everything together to coat the chicken well. Close the lid according to your manufacturer’s instructions and set the valve to sealing. Then set the Instant Pot to manual mode and set the timer to 8 minutes. Once the cooking cycle is complete, allow the pot to naturally release for about 10 minutes. Carefully unlock and remove the lid when done.
Shred the chicken: Switch the Instant Pot back to the sauté setting (no need for the lid). Carefully transfer the chicken thighs to a bowl and use two forks to shred them. Return the shredded chicken to the Instant Pot and continue to cook on sauté mode for an additional 5 minutes. This step allows the shredded chicken to soak in all those incredible flavors.
Taste and adjust: After cooking, taste the mixture and adjust the seasoning by adding more salt or pepper as needed. This is your chance to make sure the dish is to your liking before serving.
Assemble tacos: Warm the corn tortillas in a skillet or microwave. Assemble your tacos by layering in the mashed avocados, followed by a generous serving of the chicken tinga. Top with red onion, cilantro, and crumbled cotija cheese. Finish with a drizzle of fresh lime juice.

Things Worth Knowing

Choose the right chicken: For the best results, use boneless and skinless chicken thighs. They’re moist and shred beautifully, but you can also use chicken breast if you prefer.
Use fresh ingredients: Fresh cilantro, onions, and avocados make a significant difference in flavor. Aim to use ripe ingredients for the best results.
Adjust the heat: If you prefer a milder flavor, reduce the number of chipotle peppers in the sauce. You can always add more if you like it spicier.
Let it rest: Allow the cooked chicken tinga to sit for a few minutes after cooking. This gives the flavors time to meld together and become even more delicious.

Recipe Notes about Instant Pot Chicken Tinga

Cooking is an adventure, and I always want to make sure you have the best tips at your disposal to perfect the Instant Pot Chicken Tinga. Here are some helpful notes to consider:

Storage: How to store leftovers: Store any leftover chicken tinga in an airtight container in the refrigerator for up to 5 days. This makes it easy to eat over the next few meals.
Freezing: Can you freeze this? Yes, Chicken Tinga freezes well. Make sure it’s cooled before transferring it to a freezer-safe container. It will last for up to 3 to 4 months.
Pairing: What to serve with this? Serve with a side of Mexican rice or a fresh salad to balance the flavors. You can also offer sides like refried beans or grilled vegetables.
Creative toppings: Experiment with different toppings! Besides the usual suspects, try adding fresh corn, diced tomatoes, or even pickled jalapeños for a twist.
Meal prep: This recipe is great for meal prep! Make a big batch and portion it out for quick lunches during the week.

What to Serve With Instant Pot Chicken Tinga

When it comes to Instant Pot Chicken Tinga, the serving possibilities are endless. Here are some delicious ideas to elevate your meal:

Classic Tacos: Serve in warm corn tortillas with all your favorite toppings for a traditional experience.
Quesadillas: Use the chicken tinga as a filling for cheesy quesadillas, toasted until golden brown.
Rice Bowls: Create a hearty bowl with cilantro-lime rice, topped with chicken tinga, avocado, and fresh salsa.
Nachos: Layer tortilla chips with chicken tinga, melted cheese, jalapeños, and guacamole for a fun snack.
Taco Salad: Serve on a bed of greens with your toppings for a fresh and healthy meal.
Side Dishes: Pair with sides like Mexican street corn or a simple black bean salad.
Special Occasions: This dish is perfect for gatherings or casual parties. Set up a DIY taco bar and let guests assemble their own creations!

FAQ

Chicken Tinga is a traditional Mexican dish that features shredded chicken cooked in a flavorful sauce made with chipotle peppers, tomatoes, and onions. The sauce has a smoky and spicy flavor, making it a delicious addition to tacos, burritos, or bowls. The dish is known for its tender chicken and rich flavors, making it a favorite in Mexican cuisine.

Absolutely! Instant Pot Chicken Tinga is perfect for meal prep. You can make a large batch and store it in the refrigerator for up to five days or freeze it for up to four months. Just make sure to let it cool completely before storing it in airtight containers. This makes it easy to have a quick and flavorful meal ready whenever you need it!

There are many delicious toppings that pair wonderfully with Instant Pot Chicken Tinga. Some of my favorites include smashed avocados, diced red onions, fresh cilantro, and crumbled cotija cheese. You can also add lime wedges for a zesty touch or pickled jalapeños for an extra kick. Feel free to get creative and customize your tacos or bowls to your liking!

The spiciness of Chicken Tinga can be adjusted based on your preference. The main source of heat comes from the chipotle peppers in adobo sauce. If you prefer a milder flavor, you can reduce the number of chipotle peppers used in the sauce. It’s all about finding the right balance for your taste buds!

Conclusion

The Instant Pot Chicken Tinga is a fantastic dish that offers bold flavors and incredible versatility. Whether you’re enjoying it in tacos, burritos, or bowls, it’s a satisfying meal that everyone will love. I encourage you to give it a try and experience the deliciousness for yourself. You won’t be disappointed!

Instant Pot Chicken Tinga

The ultimate comfort food, Instant Pot Chicken Tinga is a flavorful dish that brings a smoky, spicy kick to your table. Tender chicken, chipotle peppers, and a mix of fresh toppings make it an easy weeknight dinner that everyone will love. Perfect for tacos, burritos, or bowls, you’ll want to make it tonight!

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Prep Time 10

Cook Time 10

Total Time 20

Course Dinner

Cuisine Mexican

Servings 12 servings

Calories 350 kcal

Equipment

Instant Pot

Ingredients

2 pieces chipotle peppers in adobo
1 small onion (quartered)
3 cloves garlic (smashed)
1 cup chicken broth (low sodium)
14 ounces fire roasted tomatoes (1 small can)
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
2 tablespoons olive oil
1 medium onion (chopped)
2-3 pounds chicken thighs (boneless and skinless)
12 small corn tortillas (or flour tortillas)
2 pieces avocados (ripe, smashed)
1 small red onion (chopped)
¼ cup cilantro (chopped)
1 cup cotija cheese (crumbled, or crumbled feta)
2 pieces limes (cut into wedges)

Instructions

Make the sauce: In a blender, combine the chipotle peppers, quarter onion, garlic, chicken broth, and fire roasted tomatoes. Blend until you achieve a smooth consistency. This sauce is the heart of your Chicken Tinga, so don’t skip this step.
Sauté the onion: Turn your Instant Pot to the sauté setting and pour in the olive oil. Once hot, add the chopped onion and cook for 2 to 3 minutes. You’re looking for the onion to soften and become translucent, which will add a delicious base flavor.
Cook the chicken: Add the chicken thighs and the sauce you just blended to the pot. Stir everything together to coat the chicken well. Close the lid according to your manufacturer's instructions and set the valve to sealing. Then set the Instant Pot to manual mode and set the timer to 8 minutes. Once the cooking cycle is complete, allow the pot to naturally release for about 10 minutes. Carefully unlock and remove the lid when done.
Shred the chicken: Switch the Instant Pot back to the sauté setting (no need for the lid). Carefully transfer the chicken thighs to a bowl and use two forks to shred them. Return the shredded chicken to the Instant Pot and continue to cook on sauté mode for an additional 5 minutes. This step allows the shredded chicken to soak in all those incredible flavors.
Taste and adjust: After cooking, taste the mixture and adjust the seasoning by adding more salt or pepper as needed. This is your chance to make sure the dish is to your liking before serving.
Assemble tacos: Warm the corn tortillas in a skillet or microwave. Assemble your tacos by layering in the mashed avocados, followed by a generous serving of the chicken tinga. Top with red onion, cilantro, and crumbled cotija cheese. Finish with a drizzle of fresh lime juice.

Notes

Storage: How to store leftovers: Store any leftover chicken tinga in an airtight container in the refrigerator for up to 5 days. This makes it easy to eat over the next few meals.
Freezing: Can you freeze this? Yes, Chicken Tinga freezes well. Make sure it’s cooled before transferring it to a freezer-safe container. It will last for up to 3 to 4 months.
Pairing: What to serve with this? Serve with a side of Mexican rice or a fresh salad to balance the flavors. You can also offer sides like refried beans or grilled vegetables.
Creative toppings: Experiment with different toppings! Besides the usual suspects, try adding fresh corn, diced tomatoes, or even pickled jalapeños for a twist.
Meal prep: This recipe is great for meal prep! Make a big batch and portion it out for quick lunches during the week.