Instant Pot Chicken Tinga
These Instant Pot Chicken Tinga Tacos take only 30 minutes in your pressure cooker! You'll love the tender, smoky and flavourful chicken.
Servings: 4 servings
Calories: 345kcal
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 cup chipotles in adobo sauce minced
- 1 cup fire roasted diced tomatoes
- 1 lb chicken breasts
- 8 corn tortillas
Topping ideas
- red onion diced
- cilantro finely chopped
- cotija or feta cheese crumbled
- Lime wedges
Instructions
- Add all ingredients except for corn tortillas and toppings to the Instant Pot in the order in which they are listed.
- Cook on high pressure for 5 minutes (Instant Pot will take 10-15 min to preheat) and do a quick pressure release once the cooking cycle is finished.
- Open the lid when safe to do so and remove the chicken breasts. Shred apart with a knife and fork.
- Meanwhile, blend sauce with an immersion blender until smooth, then add chicken back to pot, tossing to combine.
- Serve on warm corn tortillas and top with diced red onion, cilantro and cheese. Enjoy!
Notes
Nutritional info is for 2 tacos including chicken and tortillas, excluding toppings.
If you can’t find any fire roasted diced tomatoes, use regular diced tomatoes instead.
For a low-carb option, serve your tacos in lettuce wraps instead of corn tortillas.
Store the leftovers in the fridge for up to 5 days. Reheat the chicken in the microwave for 1-2 minutes, then assemble your tacos fresh.
Freeze the shredded chicken for up to 3 months. Defrost in the fridge then reheat as normal.
Nutrition
Calories: 345kcal | Carbohydrates: 38g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 494mg | Potassium: 617mg | Fiber: 9g | Sugar: 8g | Vitamin A: 636IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 2mg