Instant Pot Chicken Tinga
Instant Pot Chicken Tinga is full of chipotle flavor, can be eaten a ton of different ways, and is gluten and dairy free!
So taco Tuesday rolls around but you really don’t want traditional beef tacos, but you still want a mexi-inspired dinner, it’s chicken tinga to the rescue!
Why We Love Chicken Tinga
- It’s quick and easy, ready in 30 minutes.
- Making in the pressure cooker is a breeze.
- Chicken tinga freezes and reheats well.
- You can easily serve it many ways.
Ingredients for Instant Pot Chicken Tinga
Chicken – you can use boneless skinless chicken breasts or thighs
Olive oil
Yellow onion
Garlic
Fire roasted diced tomatoes
Chipotle peppers in adobo sauce – you will find this in a jar or can in most grocery stores if you haven’t used it before
Spices: Chili powder, oregano, cumin, salt
Chicken bouillon
Chicken broth – try to get low sodium if you can.
How to Make Chicken Tinga in a Pressure Cooker
Press the saute button on the Instant Pot and add the oil. Once it’s hot, toss in the diced onion and minced garlic, cooking it for 3 to 4 minutes.
Turn the Instant Pot off by selecting cancel, then add the onions and garlic to a food processor or blender.
Pour in the tomatoes, chipotle peppers, spices, chicken bullion, and broth to the blender and pulse until it’s smooth.
Add the sauce to the Instant Pot and place the chicken on top.
Place the lid on and turn the valve to the sealing position and cook for 9 minutes on high pressure.
Once the timer beeps, release the pressure and remove the shred.
Shred the chicken using two forks or an electric hand mixer. Then place the shredded chicken back into the pot and stir.
Let the chicken rest in the sauce for a few minutes before serving so it can soak up all of the flavors.
Ways to Serve Chicken Tinga
- In a tortilla like tacos
- Over brown or white rice
- For a lower carb option, serve it with cauliflower rice.
- Make chicken tinga bowls, adding in other ingredients such as corn, black beans, and avocados.
- Serve with a side of veggies and top the tinga with pico de gallo.
Can You Make it in the Crockpot?
Sure can! Saute the onions and garlic in a skillet, then transfer to a blender with the rest of the ingredients to make the sauce.
Pour the sauce into the slow cooker, add the chicken and cook on high for 4 hours or on low for 6-8 hours. Before serving, shred the chicken and let it rest in the chipotle sauce.
Freezing and Storing Instructions
Once the chicken tinga has cooled completely, store it in the refrigerator in an airtight container for up to 3 days.
If you are freezing it, place it in a freezer bag where it will stay fresh for up to 2 months. Before reheating, allow it to thaw overnight in the fridge. Heat over low on the stove top. You can also place it back in the slow cooker and cook it on low until it’s warm all of the way through.
More Healthy Instant Pot Recipes:
- Crockpot Cream of Mushroom Chicken
- Instant Pot Broccoli Cheddar Soup {Gluten Free}
- Healthy Instant Pot Hamburger Helper
- The BEST Instant Pot Orange Chicken
- 30 Minute Instant Pot BBQ Pulled Chicken Recipe | Gluten-Free, Low Carb
Instant Pot Chicken Tinga
Ingredients
Instructions
- Select the saute function on the Instant Pot. Coat the bottom of the pot with olive oil. Once hot, add your onion and garlic to the pot and saute for 3-4 minutes.
- Select cancel, then transfer the onion and garlic mixture to a high powered blender or food processor.
- To the blender, add diced tomatoes, chipotle peppers, chili powder, oregano, ground cumin, chicken bouillon, salt, and chicken broth. Pulse until smooth.
- Pour the sauce into the Instant Pot, then place the chicken on top. Secure the lid. Cook on high pressure for 9 minutes. Use a quick release.
- Carefully remove the lid and take out the chicken. Shred your chicken using two forks or with a hand mixer. Return the chicken back to the pot and stir so it absorbs the sauce.
- Serve over rice, cauliflower rice, or in tortillas and enjoy!
