Instant Pot Chicken Tinga

Name: Instant Pot Chicken Tinga
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil); 1 piece Yellow Onion (1 onion, thinly sliced); 0 pieces Kosher Salt (kosher salt); ¼ cup Chipotle Chili in Adobo Sauce (1/4 cup chipotles in adobo sauce, see notes above); 1 cup Crushed Tomatoes (1 cup crushed tomatoes, see notes above); 1 cup Water (1 cup water); 2 lb Chicken Thigh (2 lbs. boneless, skinless chicken thighs or breasts); ½ cup Cilantro (1/2 to 1 cup roughly chopped cilantro — up to 1)

Instant Pot Chicken Tinga - Chicken (Mexican)

30 minMexican

Servings8

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Dairy Free
Egg Free

Steps

1Warm up your Instant Pot by turning the sauté setting on. Once warm, add the 2 tablespoons olive oil. Add the sliced onion. Season with a pinch of salt and stir. Sauté for 5 to 7 minutes or util the onion begins to soften.
2Add the chipotles in adobo sauce, and cook for another minute.
3Add the tomatoes and water, and bring to a simmer.
4Add the chicken and season with a pinch of salt. Stir.
5Cover the Instant Pot, and lock it into place. Change the settings to manual, high pressure. Set the time for 10 minutes. Be sure to turn the valve to seal.
6When the 10 minutes are up, turn the valve to release the steam. When the steam has released, turn the lid, and carefully remove it.
7Remove the chicken from the Instant Pot, and shred it with two forks. Return the shredded chicken to the Instant Pot, and stir.
8Add cilantro to taste, and stir. I like to let the mixture hang out for a bit (10 minutes or so) before I season it with salt to taste. Taste. Add salt to taste. Note: This tastes better by the day, so don’t be afraid to make it a day or two in advance.