Instant Pot Chicken Tinga
Simple, saucy, and full of flavour, these Instant Pot Chicken Tinga are going to knock your socks off! Plus, see how I meal prep this chicken tinga for the week.
Prep Time 10 minutes
Cook Time 10 minutes
NPR 5 minutes
Total Time 25 minutes
Servings 4 servings
- 1 cup fire roasted canned tomatoes
- 1 sweet vidalia onion chopped roughly or quartered
- 4-5 cloves garlic
- 2 tomatillos chopped roughly or quartered
- 2-3 chipotle peppers in adobo sauce
- 2 tsp oregano
- 2 tbsp olive oil
- 3 chicken breasts
- 1/3 cup chicken stock
In a food processor or blender, blend together the fire roasted tomatoes, onion, garlic cloves, tomatillos, chipotle peppers, and oregano.
In the Instant Pot, add in some olive oil to coat the bottom of the liner, place your chicken breasts inside, pour the blended mixture on top, and add in the chicken broth/stock.
Set the Instant Pot on high pressure for 10 minutes then natural pressure release for 5 minutes before quick releasing.
Remove the chicken to shred. At the same time, I poured some of the sauce back in the food processor to smooth it out a little more. Skip this step if you like your sauce a little more chunky.
Once the chicken is shredded, add it back into the sauce to coat. Serve with your choice of side or as taco meat! Top off with a squeeze of lime juice if desired.
Serving: 4servings | Calories: 316kcal | Carbohydrates: 12g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 458mg | Potassium: 818mg | Fiber: 2g | Sugar: 6g | Vitamin A: 460IU | Vitamin C: 10.9mg | Calcium: 58mg | Iron: 1.7mg