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Instant Pot Chicken Tinga

Discover how to make Instant Pot Chicken Tinga, a flavorful Mexican dish with tender shredded chicken in a smoky chipotle sauce. Perfect for tacos, burritos, or over rice.
Prep Time15 minutes
Cook Time25 minutes
Servings: 4

Ingredients

  • 1 lb 450g chicken breast, preferably pre-cooked and shredded
  • 1 large onion sliced
  • 3 ripe tomatoes chopped
  • 3 cloves garlic minced
  • 2 dried chipotle chiles rehydrated and chopped
  • 1 cup 240ml chicken broth
  • 1 cup 240ml orange juice (optional)
  • 1/4 cup 60ml lime juice
  • 1/4 cup 15g cilantro, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cumin
  • 1 tsp oil for sautéing

Instructions

  • Prep the Chiles: Start by rehydrating the dried chipotle chiles. Place them in a bowl with warm water and let them soak for at least 30 minutes, or overnight if possible. Once softened, remove the stems and seeds (if you prefer a milder dish), and chop the chiles.
  • Sauté the Aromatics: Set your Instant Pot to the "Sauté" function. Add 1 teaspoon of oil, allowing it to heat up slightly. Add the sliced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  • Cook the Tomatoes and Chiles: Add the chopped tomatoes and the rehydrated chipotle chiles to the pot. Cook for 5 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.
  • Add the Liquids and Chicken: Pour in the chicken broth, orange juice (if using), and lime juice. Stir in the cooked chicken, ensuring it’s evenly coated with the sauce. Season with salt, pepper, and cumin.
  • Pressure Cook: Secure the lid on the Instant Pot and set it to "Pressure Cook" (Manual) for 10 minutes. Allow the pressure to release naturally for about 10 minutes before performing a quick release to release any remaining pressure.
  • Shred and Finalize: Once the pressure is released, open the lid and give the tinga a good stir. If the chicken wasn't pre-shredded, use a fork to shred it directly in the pot—it should be tender and easy to pull apart. Stir in the chopped cilantro for a fresh, herbaceous finish.
  • Serve: Serve your Chicken Tinga over rice, in tacos, or with my Homemade Whole Wheat Tortillas. Top with sliced avocado, a squeeze of lime, or a dollop of sour cream for a complete meal.