This Instant Pot Chicken Tinga recipe is perfect for tacos, tostadas, enchiladas, nachos, a rice bowl or taco salad. Packed with flavor, the recipe is adapted from an authentic Mexican recipe made in the slow cooker. Perfect for meal prepping, the chicken can be pressure cooked ahead and sauteed when you're ready to eat.
Combine onions, tomatoes, vinegar, garlic, chipotle chiles, oregano, marjoram, salt, thyme, cumin, and brown sugar in a blender and blend until smooth.
Combine chicken broth, chicken, and blended sauce in the inner pot.
Close the lid and pressure cook on High Pressure for 12 minutes.
Do a Natural Pressure Release (NPR). If you're short on time, you can do a 15 minute Natural Pressure Release (NPR 15). [Read More: The Different Pressure Release Methods]
Using a slotted spoon, transfer the chicken from the inner pot into a large bowl and reserve.
Select Saute mode and reduce the sauce until thickened, about 7 to 10 minutes, stirring intermittently. To prevent splatter from the bubbling sauce, use a splatter screen to protect your countertops.
Shred the reserved chicken using a meat shredder or two forks. Add in desired quantity of sauce (about ¼ to ½ cup) and stir together the chicken and sauce.
Heat a large nonstick frying pan over medium-high heat and 2 teaspoons of vegetable oil. *
Spread out the shredded chicken on the frying pan without overcrowding. Add more sauce if desired.
Saute the chicken until brown bits form on the bottom, stirring gently occasionally. Add more sauce as needed.
Transfer chicken to a serving bowl.
Serve with tortillas, rice or salad and your choice of toppings.
Video
Notes
Prep time does not include steps that are already accounted for in the ingredient list, e.g. skinned chicken, chopped onions, minced garlic, etc.
* sauteing of chicken is optional, but I recommend it!