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!
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.