Description
A recipe for making flavorful shredded chicken in a spicy tomato-chipotle sauce using an Instant Pot.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce (adjust to heat preference)
- 1 tablespoon adobo sauce from the can
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add the olive oil. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 1 minute more.
- Stir in the diced tomatoes, chicken broth, chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper.
- Place the chicken into the pot.
- Secure the lid and set the valve to ‘Sealing’. Cook on Manual/Pressure Cook setting on High for 10 minutes.
- When cooking is complete, perform a Quick Release of the pressure.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the sauce in the Instant Pot. Stir well to coat.
- Set the Instant Pot to ‘Sauté’ mode again and cook for 5 minutes, allowing the sauce to thicken slightly.
- Serve hot.
Notes
- Serve the chicken tinga on warm corn tortillas, topped with avocado, cotija cheese, or sour cream.
- If you prefer a thicker sauce, remove the chicken, set to Sauté mode, and let the sauce simmer uncovered until reduced to your desired consistency before returning the chicken.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 45
- Cholesterol: 120
Keywords: Instant Pot, Chicken Tinga, Mexican food, shredded chicken, chipotle, quick dinner