Go Back
–+ servings
Print Recipe
5 from 25 votes

30-Minute Instant Pot Chicken Tinga

10 Minutes of prep time is all you need for this easy 30-Minute Instant Pot Chicken Tinga! Flavorful shredded chicken that tastes delicious in a taco, wrap, or over a bed of rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 8
Author: Amy Rains

Ingredients

For the Chicken Tinga:

  • 1 tbsp avocado oil or olive oil
  • 1 small yellow onion
  • 2 cloves garlic minced
  • 1 cup fire roasted diced tomatoes
  • 2 chipotle peppers in adobo sauce*
  • 1 tbsp adobo sauce*
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 2/3 cup chicken broth
  • 2 lbs chicken breast or thighs

For serving:

  • 3 cups cauliflower rice**
  • 1/2 cup chopped tomatoes
  • 1 large avocado sliced
  • 1/4 cup diced red onion
  • 1/4 cup fresh cilantro

Instructions

  • Select the saute function on the Instant Pot. Once hot, coat the bottom of the pot with oil. Toss in onion and garlic. Saute for 3-4 minutes, or until fragrant. Select cancel. Transfer the onion and garlic mixture to a high powered blender or food processor. Clean the bottom of the pot (this will help to prevent a burn message when you bring the chicken to pressure).
  • Now add the diced tomatoes, chipotle peppers, adobo sauce, ground cumin, salt, and chicken broth to the onion/garlic in the blender. Pulse until smooth. 
  • Pour the sauce into the Instant Pot. Add the chicken, and secure the lid. Select manual (or high pressure) and cook on high pressure for 9 minutes. Use a quick release.
  • Once steam has been completely removed, remove the lid and take out the chicken. Dice or shred using a fork and knife. Return the chicken back to the pot. At this point you can select cancel, and let the sauce cool and thicken. Or serve immediately.
  • Serve with rice or cauliflower rice, or tortillas. Top with tomatoes, avocado, onion, or fresh cilantro.

Notes

*If following a Whole30 or strict Paleo diet, you can use 2 tsp chipotle spice powder in place of the chipotle peppers and adobo sauce.
**You can quickly saute the cauliflower rice to cook, or buy frozen rice and heat in the microwave. 

Nutrition

Calories: 221kcal | Carbohydrates: 9g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 488mg | Potassium: 789mg | Fiber: 3g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 37.5mg | Calcium: 42mg | Iron: 1.4mg