Go Back
+ servings

50+ Whole30 Instant Pot Recipes: Chicken Tinga

With only 10 minutes of prep required, you won’t believe how juicy and flavorful this Whole30 chicken tinga recipe is. Serve it with warm tortilla shells for a simple dinner. Plus, 50 more Whole30 Instant Pot recipes that I know you’ll love!

Course Main Course
Cuisine Mexican
Diet GlutenFreeDiet
Keyword Whole30
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8
Author Amy Rains


  • 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 tsp ground cumin
  • 1/2 tsp sea salt
  • 2/3 cup chicken broth
  • 2 lbs chicken breast or thighs


  1. 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 cance. Transfer the onion and garlic mixture to a high powered blender or food processor. Clean the bottom of the pot (this helps to prevent a burn signal).

  2. 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.

  3. 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.

  4. Once steam has been completely released, 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.

  5. Serve with rice or cauliflower rice, or tortillas. Top with tomatoes, avocado, onion, or fresh cilantro.

Recipe Notes

*If you are unable to find Whole30 compliant chipotle peppers, use 2 tsp chipotle spice powder in place of the chipotle peppers and adobo sauce.