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Instant Pot® Chicken Tinga

Prep Time10 mins
Cook Time8 mins
Servings: 4
Calories: 194kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Spoon
  • Measuring Cup
  • Cutting Board
  • Knife
  • Hand blender
  • Forks

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 large Onion
  • 2 cloves Garlic
  • 1 pepper Chipotle Pepper in Adobo Sauce, diced
  • 1 tsp Dried Oregano
  • 0.5 tsp Cumin
  • 1 cup Fire Roasted Tomatoes, canned
  • 0.5 cup Chicken Stock
  • 0.5 tsp Salt
  • 0.25 tsp Ground Black Pepper
  • 2 Pounds Boneless Skinless Chicken Thighs or Breast

Instructions

  • Add the olive oil to the Instant Pot Bowl and press the ‘saute’ button. Add the onion and cook for about 4 minutes until the onion is soft.
  • Add the garlic and saute for one more minute. Add the diced chipotle pepper, oregano, cumin, tomatoes and chicken stock to the bowl and cook for another minute.
  • Puree the mix using a hand blender until smooth.
  • Add the chicken thighs to the bowl. Place the lid on the Instant Pot and set the steamer valve to ‘seal’. Press the ‘manual’ button and set the timer for 8 minutes, cooking with high pressure.
  • When the time is complete, let the pressure naturally release from the Instant Pot which means just let it sit! Once all of the pressure has been released, you will be able to open the lid.
  • Shred the chicken using two forks to pull the chicken apart and stir it into the sauce.
  • Serve while hot!