Instant Pot chicken tinga ~ shredded chicken is stewed in a heavenly combination of tomatoes, tomatillos, onion, garlic, and chipotles in adobo sauce. Stuff the smoky-sweet tinga into tacos, quesadillas, burritos, and enchiladas. Also fantastic served alongside rice or salad. Note, I serve the tacos with an avocado crema sauce and have included the recipe below. The sauce is optional but really delicious.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 4
Ingredients
1large white or yellow onionroughly chopped
3garlic clovesroughly chopped
4roma tomatoesroughly chopped, or 2 cups canned whole tomatoes with juice
3-4 tomatillosroughly chopped (optional, or 2 tablespoons apple cider vinegar)
Kosher salt and freshly cracked pepper
2chipotle peppers in adoboplus 2 tablespoons adobo sauce (plus extra for a spicier tinga)
1tablespoonMexican oreganoor regular oregano
1/2cupchicken brothor water
3-4boneless skinless chicken breastor 8 small boneless skinless chicken thighs
For the optional avocado crema, blend the following ingredients in a blender or food processor:
1avocadocut in chunks
1/2jalapeñoseeded
1/4cupvegenaisemayo or sour cream
juice of 1 small lime
2Tablespoonswater
a handful cilantro leaves with tender stems
To Serve:
8-126-inch corn tortillas
avocado crema or avocado slices
half of red or white oniondiced
1/2cupcrumbled queso blancoor feta
1limecut into wedges
Instructions
Turn the Instant Pot to Saute mode. Once warm, add the oil followed by the onion. Cook for 2-3 minutes until somewhat softened then add the garlic and cook for 30 seconds more.
Add chopped tomatoes and tomatillos (if using). Season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring often for about 3 minutes or until tomatoes have softened and cooked down. Select Cancel.
Transfer the tomato mixture to a blender or food processor. Add the chipotle peppers, oregano and 1 teaspoon of salt. Blend until almost smooth. Return mixture to the Instant pot and stir in the chicken broth. Nestle the chicken breasts in the sauce. Select the Manual/Pressure Cook mode on high and set the cook time to 7 minutes. When cooking time is done, allow 10 minutes of natural pressure release, then release any remaining pressure.
Open the Instant Pot and remove chicken pieces to a large platter or board.
Press Cancel on the Instant pot then turn to Saute mode on high to let the sauce reduce for about 5 minutes.
Meanwhile, shred the chicken using two forks.
Taste the sauce; if it seems bland, adjust the seasonings by adding more salt and pepper, if it needs more spice, add 1 more chopped chipotle pepper and/or a few tablespoons of adobo sauce.
Place the shredded chicken back in the sauce for 3-5 minutes or until sauce is thickened to desired consistency. It should be saucy but not watery.
To serve, heat tortillas directly over a medium flame on a gas burner, or in a hot, dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas.
Assemble tacos: In each tortilla layer avocado crema (or avocado slices), chicken tinga, diced onion, and crumbled cheese. Serve with limes wedges and extra avocado-cilantro crema.